Carrots

It’s easy to take this vegetable for granted as the token color in an obligatory chopsuey offering but in the ecological farming cycles in bauko, it plays a much more important role. Root crops push their way through the ground and aerate the soil so succeeding plants don’t have such a difficult time. Generally the cycle is a root, a fruit/branchy plant then a leafy and a nitrogen-fixer like legumes or any of its many bean cousins. It takes about 3 months to grow though which can be a long time to wait for returns and just increased vulnerability from exposure. This is why it’s a great temptation among organic farmers not to bother with root crops especially when the going price is so low. Baby carrots provide a compromise of sorts: pulled out of the ground within a few weeks and offered at a premium. Whenever we run the farm economics we are grateful that our farmers care about more than the money and are willing to stick by what they believe is good for the soil despite the market risk.

If you haven’t had an organic carrot, you haven’t truly tasted carrots. These carrots are SO SWEET (which incidentally is an indicator of soil health and nutrition content) that some cooks were accused of adding sugar to the dish. @manilabake found them so fragrant she just added salt pepper and evoo for a delicious quick roast. @chichajo added it to her beef stew and @lakwatchera did a barabara photo to capture the sweet sopas moment. @nettypwety now wants a full tampipi of kerrots after guzzling it on sprouted hummus. (Don’t worry we’ll have more at @goodfoodsundays) Since it’s organic, there’s no need to peel the outer layer. Just give it a good scrub, wash and munch 🙂