Produce Briefs...
Mache
Mache has been cultivated in France since the 17th century, and in France it is known as doucette. It is also known as "lamb's lettuce" because its leaves resemble the size and shape of a lamb's tongue.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Chantenay carrots are cool season crop available fall through spring.
Chantenay carrots, botanical name Daucus carota, are a Western variety of carrots. Western carrot varieties are classified by their root shape and orange flesh, which is attributed to the tap roots containing high levels of carotenes.
Chantenay carrots are a classic all-purpose easy to grow heirloom variety that are known for their signature broad shoulders, triangular-shaped stout and thick roots that taper into a blunt pencil tip. Mature Chantenay carrots can grow up to 5 inches in length . Their orange flesh is crispy, earthy and perhaps one of the sweetest fresh eating varieties of all carrots. The carrot's tops are an edible rosette of fern-like foliage. Chantenay's best flavor and texture are showcased when the carrots are harvested young.
Carrots provide the highest content of vitamin A of all the vegetables. Orange carrots contain carotenoids and flavonoids, two important phytochemicals and natural bioactive antioxidant compounds found in plant foods.
Chantenay carrots are utilized primarily as a fresh eating table carrot. They are also canned, juiced, frozen and stored during cold months as a cellar vegetable. They can be used for any recipe, raw or cooked, simply calling for carrots. Young Chantenay carrots require no peeling, making them entirely edible while also requiring little prep time. They make a quintessential salad, crudite and soup ingredient. Chanteney carrots pair well with almonds, bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Chantenay carrots will keep in cool, dry storage for up to a month. Scrub thoroughly when preparing. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
The Chantenay carrot was developed during the 18th century in the Chanteney region of France. It was first introduced in the famous seed catalog of Vilmorin-Andrieus in the late 1800s. Chantenay carrots are an open pollinated variety that can withstand cold, shallow soil. They are known for their hardiness and disease and pest resistant, making them an ideal growing candidate for both farmers and home gardeners. In cold regions, Chantenays are stored in the ground under straw during autumn and winter to protect from frosts and to retain the freshness of the vegetable. Chantenay's popularity peaked in the early 20th Century. Its commercial relevance gave way to the Imperator, the most common cultivars found in supermarkets today.
Recipe Ideas
Recipes that include Chantenay Carrots. One
is easiest, three is harder.
| Weiser Family Farms | Homepage |
Seasons/Availability
Chantenay carrots are cool season crop available fall through spring.
Current Facts
Chantenay carrots, botanical name Daucus carota, are a Western variety of carrots. Western carrot varieties are classified by their root shape and orange flesh, which is attributed to the tap roots containing high levels of carotenes.
Description/Taste
Chantenay carrots are a classic all-purpose easy to grow heirloom variety that are known for their signature broad shoulders, triangular-shaped stout and thick roots that taper into a blunt pencil tip. Mature Chantenay carrots can grow up to 5 inches in length . Their orange flesh is crispy, earthy and perhaps one of the sweetest fresh eating varieties of all carrots. The carrot's tops are an edible rosette of fern-like foliage. Chantenay's best flavor and texture are showcased when the carrots are harvested young.
Nutritional Value
Carrots provide the highest content of vitamin A of all the vegetables. Orange carrots contain carotenoids and flavonoids, two important phytochemicals and natural bioactive antioxidant compounds found in plant foods.
Applications
Chantenay carrots are utilized primarily as a fresh eating table carrot. They are also canned, juiced, frozen and stored during cold months as a cellar vegetable. They can be used for any recipe, raw or cooked, simply calling for carrots. Young Chantenay carrots require no peeling, making them entirely edible while also requiring little prep time. They make a quintessential salad, crudite and soup ingredient. Chanteney carrots pair well with almonds, bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Chantenay carrots will keep in cool, dry storage for up to a month. Scrub thoroughly when preparing. Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
Geography/History
The Chantenay carrot was developed during the 18th century in the Chanteney region of France. It was first introduced in the famous seed catalog of Vilmorin-Andrieus in the late 1800s. Chantenay carrots are an open pollinated variety that can withstand cold, shallow soil. They are known for their hardiness and disease and pest resistant, making them an ideal growing candidate for both farmers and home gardeners. In cold regions, Chantenays are stored in the ground under straw during autumn and winter to protect from frosts and to retain the freshness of the vegetable. Chantenay's popularity peaked in the early 20th Century. Its commercial relevance gave way to the Imperator, the most common cultivars found in supermarkets today.
Recipe Ideas
Recipes that include Chantenay Carrots. One
is easiest, three is harder.| French Revolution Food |
|
Chervil Chantenay Carrots |
| meishiChina |
|
胡萝卜玉米蛋饼 |
| The British Larder |
|
Warm Organic Carrots with Puy Lentils and Summer Savoury |
| meishiChina |
|
胡萝卜丸子 |
