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In the springtime your carrots come from Massimo and Giovanni Spataro in Ispica, Sicily. The land there is sandy, great for carrots, as well as the fennel, globe artichokes and potatoes they often grow for us.
For a large proportion of the year our carrots are from the UK - from Nick Walton's idyllic Bagthorpe Farm in Norfolk and Andrew Skea's farm in Scotland. Nick lives on the gorgeous Bagthorpe Farm, not far from the Norfolk coast, and rotates his crops regularly to get a rich diversity of soils, plants and wildlife. Andrew Skea has been farming carrots for over ten years now and still works with his family on his farms, despite all the success he's gained.
Carrots will maintain their Beta-carotene even through boiling, although other nutrients are lost into the water, as the orange colour it obtains will show. However raw carrots can be finely or coarsely grated, cut into matchsticks or fingers to add colour as well as crunch and flavour to many dishes. Carrots should be stored in the warmest part of the fridge or in a cool dark place. Suitable for home freezing. Stuck for ideas? Click here for Carrot recipes