Pulling a carrot out of the ground can spark many emotions — hope, excitement, pride and perhaps even dismay (if you end up with a gnarled and broken one). What draws growers to try their hand at carrots is the nutritional profile and universal appeal of this root vegetable. Highly versatile, it can be mashed, puréed, boiled, roasted, fried, steamed, stewed, pulped or juiced, or simply eaten raw.
Carrots are packed full of nutrients, including vitamins A, K1 and B6, biotin and potassium. Rich in beta carotene, which is converted into vitamin A, this nutrient is said to improve eyesight. You may have been falsely led to believe that eating carrots would give you night vision — one of the oldest parenting tricks in the book to get you to eat more vegetables!
Growing carrots
Carrots are most commonly grown in Australia in autumn, winter and spring. In Queensland’s Lockyer Valley, Bauer’s Organic Farm grows carrots from mid-year to November. An organic farm since 1985, Bauer’s has land in Mount Sylvia (where Bauer ancestors farmed way back in 1885) and Upper Tenthill, together forming 340 acres of land.
Farmer Rob Bauer has been growing organic carrots for close to 20 years. Using machinery — a picker, washer and precision planter — Bauer’s grows about 20 acres of carrots a year.
This story is from the Issue #31, 2020 edition of Eat Well.
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This story is from the Issue #31, 2020 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
