The first carrots of summer are a reward for patience and care—pulled from the soil with their green tops still crisp, their orange roots still dusted with earth. Early carrots are unlike the heavy winter ones: they are tender, sweet, and almost juicy, with a snap that announces their freshness.
Harvesting them yourself is more than just gathering food—it’s a simple pleasure that connects you to the land. Children love the surprise of tugging a green stem and finding the bright root beneath. Grown-ups appreciate their mild, sugary crunch, perfect for eating straight from the field.
🥕 How to Pick Early Carrots
Early carrots are ready when their tops are lush and the orange shoulders peek just above the soil line. To harvest:
- Loosen the soil around the base with your fingers or a hand fork
- Grip the greens firmly near the crown
- Pull straight up to avoid snapping the root
Avoid yanking from too far up the greens, as they can tear away from the root. If the soil is hard, gently wiggle the carrot free.
🧊 Storing Fresh Carrots
Freshly harvested carrots keep their sweetness for up to 2 weeks if stored well:
- Remove the green tops immediately—they draw moisture from the root
- Store carrots unwashed in a perforated plastic bag or wrapped in a damp cloth
- Keep in the refrigerator’s crisper drawer for maximum crunch
If you must wash them before storage, dry them thoroughly to prevent mold.
🍽️ Recipe: Roasted Baby Carrots with Herbs
Ingredients:
- 500g baby carrots, washed and trimmed
- 2 tbsp olive oil
- 1 tsp sea salt
- Freshly ground black pepper
- 2 tbsp fresh herbs (thyme, rosemary, or parsley)
Instructions:
- Preheat oven to 200°C (400°F).
- Toss carrots with olive oil, salt, and pepper.
- Spread in a single layer on a baking tray.
- Roast for 20–25 minutes, turning halfway, until tender and slightly caramelized.
- Sprinkle with fresh herbs before serving.
🌿 Other Uses for Early Carrots
- Raw snacks with hummus or yogurt dip
- Shaved into salads for color and sweetness
- Carrot-top pesto—a bright, nutty spread made from the greens
🧭 Where to Pick Carrots This Week
- Beleef Het En Eet Het (zuid-holland)
- Ecologische Tuinderij De Tilgrupshof (friesland)
- Gelukkige Groentes pluktuin Ooij (gelderland)
- Hof Bredelaar (gelderland)
- Klein Alma (groningen)
Pulling a carrot from the soil is one of summer’s simplest joys. Sweet, crisp, and full of flavor, these early roots are a reminder that good things are worth waiting for.