250g Organically Grown Rainbow Carrots

Baby carrots pulled young from the soil, in four colours — deep purple, sunshine yellow, cream white, and classic orange. Grown organically, no synthetic fertiliser, no chemical sprays. Straight from the farm to the box.

What makes them different

Baby carrots are sweeter than full-grown carrots because the sugars haven't started converting to starch yet. The rainbow varieties each taste slightly different — the purple ones are earthier, the yellow ones are mellow, the white ones are almost floral, and the orange are the sweetness you already know.

They come with the greens still attached where possible. That's not decorative — it means they were pulled that day and haven't been sitting.

How to use them

Rinse, don't peel. The skin is where most of the flavour sits, and on baby carrots it's tender enough to eat whole.

• Raw: halved lengthways, dipped in hummus.
• Roasted: whole, with olive oil, salt, and a sprig of rosemary. 20 minutes at 200°C. That's dinner.
• In a lunchbox: whole, no cutting needed. Kids eat carrots when they look like this.

Cut the greens off before storing — they'll keep pulling moisture out of the carrots if you don't. Save the greens for pesto or add them to a stock.

Storage

In the fridge, in a paper bag or wrapped in a damp tea towel. They'll stay crisp for 7–10 days. Don't wash them until you're going to use them.