Carrots are abundant in Aotearoa this Autumn.
Third-generation grower Norman Young keeps his carrots sweet with the help of chilly ground temperatures and organic manure.
Carrots Photo: 123RF
With his family, Young farms 100 hectares of carrots in New Zealand's Carrot Capital.
Each year the Youngs plants carrots from September to November and they keep growing until the following May.
At that point, there's no rush to get them out of the ground - if you're in Ohakune.
"Ohakune is like a cool deep-freeze and we just keep on harvesting right through the winter."
These cold temperatures contribute to the sweetness of carrots and organic manure helps flavour, too, Norman says.
Once you get carrots home, they're best stored in the fridge until use.
Norman's wife Kerry likes to add them to soups and stews.
The family also enjoys carrot salads and Dame Alison Holst's recipe for Carrot Cake, she says.
Recipes from the RNZ Collection:
Carrot, Date & Lemon Salad
Photo: supplied
Carrot Salad with Lemon and Parsley
Photo: Healthy Seasonal Recipes
Carrot Lox
Photo: supplied
Honey and Orange Glazed Carrots
Photo: Dinner at the Zoo
Carrot, Kumara and Ginger Soup
Photo: Parker Feierbach
Lentil, Carrot and Coriander Pate
Photo: Forks over Knives
Parsnip and Carrot Mash
Photo: Culinary Ginger
Kumara and Carrot Latkes
Photo: Vered's
Three-Step Carrot Cake with Passion Fruit Frosting
Photo: The Spruce Eats
