Carrots.

Carrots are crisp, juicy roots with a clean, natural sweetness that deepens when they are cooked. They are one of the easiest vegetables to keep in a kitchen, because they suit raw snacking, soups, stir fries and slow cooking alike.

Ways to use it

• Cut into sticks and eat raw with a dip, or pack into a lunchbox.
• Grate into a salad with lime juice, peanuts and herbs.
• Slice thinly and stir fry with egg or minced pork.
• Simmer in a clear soup or a mild curry with potato.
• Roast in a hot oven with a little oil until the edges caramelise.

Storing it

Keep carrots in the fridge drawer, where they stay cold. Use them within a few days for the best crunch. Firm produce can be scrubbed with a clean brush under running water, and this is best done just before cooking. Carrots are mainly a cool season crop in Thailand, so supply varies through the year.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.