Our carrots are from Joe who farms on the beautiful Houghton Hall estate in Norfolk. He introduced wide borders of nectar rich flowers to the farm, which provide the perfect habitat for beneficial insects. As well as providing vital pollination, they gobble up the aphids which can so often devastate organic crops. At this time of year, we also get some of our carrots from Jean Claude and his team in Cadiz, in the very south of Andalusia. The farm is perfectly placed to grow a wide variety of vegetables, nestled between the Mediterranean and the Atlantic sea. It has a mixture of sandy soils, a legacy from the days when sea covered the land there, and more fertile soils on the banks of the rivers that flow from the mountains of Cadiz.

Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.

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.
Remember to wash all fruits & veggies before eating