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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
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.
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.
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.
People have shared Chantenay Carrots using the Specialty Produce app for iPhone and Android.
| Weiser Family Farms | Homepage |
Description/Taste
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.
Seasons/Availability
Chantenay carrots are cool season crop available fall through spring.
Current Facts
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.
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 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.
Recipe Ideas
Recipes that include Chantenay Carrots. One
is easiest,
three is harder.Recently Shared
People have shared Chantenay Carrots using the Specialty Produce app for iPhone and Android.
Produce Sharing 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.
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the Green Man Pub, Thriplow, UK
Near Spello, Umbria, Italy About 265 days ago, 9/25/18 
Paul Wheeler Trader Borough Market
Near London, England, United KingdomAbout 597 days ago, 10/28/17 Sharer's comments : Chantenay Carrots spotted at Paul Wheeler Trader Borough Market . |
