Parisian carrots in Camel CSA’s veg boxes

Parisian carrots are a miniature heritage variety shaped like golf balls, which are a gourmet treat in France. They’re best scrubbed gently and eaten raw. Children love them!

We also have the last of the sweetcorn in our boxes and the very last of the courgettes and patty pan squash grown for us all season by our head grower Mark Norman on his smallholding at Bodmin.

In all the veg boxes:-
*Parisian carrots
*sweetcorn
*tomatoes – red and yellow
*aubergines
*fennel bulb
*parsley
*courgettes or patty pan squash (Mark Norman, Bodmin)
potatoes ‘Wilja’ (Colwith Farm, Lanlivery)

Standard boxes also have:-
*mixed salad leaves
*French beans or runner beans
*calabrese or red Russian kale

All produce grown by Camel CSA, unless otherwise stated
* = grown to organic principles
Please wash all produce thoroughly

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Parisian carrots in Camel CSA’s weekly veg boxes

We’re savouring every mouthful of these miniature, sweet, round Parisian carrots in this week’s veg boxes! Wholesale carrot prices have leapt 80% since March and onions prices are up 40%, so they’re worth their weight in gold.

Parisian carrots are a 19th century heritage veggie that don’t need peeling, have the most amazing flavour and crunchy texture and are highly sought after by gourmet restaurants. Enjoy them raw or try this simple recipe.

In all boxes:-
*Parisian carrots
*basil
*tomatoes – ‘Mamande’, ‘Golden Sunrise’, Gardener’s Delight’, ‘Alicante’
*aubergine
*chard
*courgettes (Mark Norman, Bodmin)
*onions (Mark)
*new potatoes – ‘Malfona’ (Colwith Farm, Lanlivery)

Standard boxes also have:-
*fennel bulb
*cucumbers
*French beans  – ‘Amethyst’
*runner beans (Mark)

*= grown to organic principles.  Please wash all produce thoroughly.
All veg grown by Camel CSA unless stated otherwise.

Have a look at all the veg recipes on the recipes page on our website – nearly 400 to try!

Seasonal local food recipe No. 374 – Roasted baby Parisian carrots

Ingredients
about 30 Parisian carrots (depends on their size!)
2 tablespoons of honey
1 tablespoon of olive oil
a few sprigs of thyme (or parsley)
pepper and salt

Method
Pre-heat the oven to 180C. Scrub the carrots to get off all the dirt and remove both ends with a sharp knife. Place the cleaned carrots in a shallow oven dish, then season them and drizzle with the olive oil and honey. Rinse the thyme sprigs (or parsley) under running cold water and spread over the carrots.

Roast them in the oven for about 20 minutes, depending on their size. They’re done when they’re slightly caramelized. They don’t have to be cooked a lot, it’s better if they have a little bite to them.

Parisian carrots in Camel CSA’s veg boxes from Cornwall

We have bunches of small round carrots in this week’s standard vegetable boxes that are a 19th century heirloom. These miniature Parisian types don’t need peeling, have the most amazing flavour and crunchy texture and are highly sought after by gourmet restaurants. We’re growing the Paris Market Atlas variety from Moles Seeds in Colchester.

In all the boxes this week:-
*pak choi or frisee/curly green endive
*chillies
*butternut or acorn squash or pumpkin
savoy cabbage (Restharrow Farm,Trebetherick)
Brussels sprouts stalk (Restharrow)
Jerusalem artichokes (Restharrow)
potatoes ‘Maris Peer’ (Burlerrow Farm, St Mabyn)

Standard boxes also have:-
extra potatoes
*Parisian carrots
*green pepper or cucumber
*chard or spinach

* = grown to organic principles
All produce grown by Camel CSA unless otherwise indicated.  Please wash all vegetables and fruit.

Try out more than 350 ways of serving vegetables on Camel CSA’s recipe pages