Reliable, deep orange, stocky roots with strong tops. This carrot performs well in heavy, clay soils and has superior disease resistance. Developed in Danvers, Massachusetts by market gardeners for market gardeners. Great taste eaten fresh and even better stored over winter. Our go-to carrot here on the farm. 70 days to maturity.
In the kitchen
Shred or grate carrots raw and mix in a bowl with apple cider vinegar, olive oil and salt. Add raisins and let the mix sit in its juices. When ready to serve dress it up with fresh herbs of your choice. Mint adds a brightness to the sweetness of the raisins.