Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, bunch : 0
This item was last sold on : 07/10/14
|Weiser Family Farms||Homepage|
Chantenay carrots are cool season crop available fall through spring.
Carrots, botanical name Daucus Carota subs. sativa, belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and dill. The quintessential shared trait of each member of this family is that they all bear umbrella-like flower clusters at their latest stage of maturity. Within the subspecies Daucus Carota sativus, two varieties are recognized: The Western carrot (variety sativus) and the Eastern carrot (variety atrorubens). Western carrot varieties are classified by their root shape and orange flesh, which is directly attributed to the tap roots containing high levels of carotenes. Chantenay carrots are a Western variety of carrots.
Chantenay carrots are characterised by 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 Chantenay 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 is an heirloom variety that 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 carrots have lost commercial relevance to the Imperato carrotr, the most common cultivars found in supermarkets today.
Recipes that include Chantenay Carrots. One is easiest, three is harder.
|One Clever Mom||Crispy Salmon and Arugula Salad with Carrot Ginger Vinaigrette|
|a passionalte plate||Chile Lime Pork with Carott and Lime Escabeche|
|White on Rice||Vietnamese Pickled Carrots & Daikon|
Someone spotted Chantenay Carrots using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Santa Monica Farmers Market
Jerry RutizNear Santa Monica, California, United States
Rutiz Family Farms
333 Miller Way, Arroyo Grande 93420
About 54 days ago, 6/04/14
Spotter's comments : Chantenay Carrots spotted at Santa Monica Farmers Market.