Baby Yellow Bunched Carrots
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Baby Bunched Yellow Carrots are an Eastern Carrot. Although harvested mainly for their roots, their Carrot Greens are also edible and have a sweet, grassy smell and taste.

Season

Under the right conditions, Carrots take about 2-4 months to grow, which gardeners and farmers have learned to manipulate to keep the Carrots coming throughout the year. In the strictest, most natural sense, Carrots are known as a Fall Vegetable, though they actually have two recognized Seasons. In addition to the fall they are also a late Spring crop. The excess from one season’s crop goes into cold storage to tide all of us over until the next fresh crop of Carrots is available.

True Baby Carrots varieties can be grown all year using the techniques mentioned above. Early Harvest Baby Carrots are available early in a particular season.  Machine-made Baby Carrots can be cut from whatever full sized Carrots are available.

Availability

Baby Yellow Bunched Carrots are available all year long through a combination of sourcing from different regions of the country and preservation of Carrots in cold storage. Carrots are a Root Vegetable and hold very well in cold storage.

Cultivation

Baby Yellow Bunched Carrots grow from seeds and should be planted in the early spring for the late Spring harvest. They are not the fastest growers and take an average of 60 to 75 days to reach full maturity. True Baby Carrots and some small round types (for example Orbit and Thumbelina or Thumbeline) require a little less time, between 50 and 60 days to grow.

Carrots are biennial plants.  This means if you leave them in the ground the first year, they will produce flowers and then seeds the second year.

If you wish to grow Carrots yourself, most types do well in sandy soil and sprout in 10 to 12 days after being sown, preferably about 3/4 of an inch (2 cm) deep.  They grow best in full sun but can tolerate some shade.  To keep from growing oddly shaped Carrots, avoid tight, rocky soil that makes the taproot flex and curve as it grows.  Carrots are also a useful companion plant. They are especially helpful planted near TomatoesAlliums (LeeksShallots and Onions), Beans and Lettuces, and are helped to produce more themselves if grown alongside Alliums, Beans, Rosemary and Sage.

If your soil is rocky or clay-like, you are better off growing small round varieties or true Baby Carrots, which don’t need to reach as deep into the soil with their taproots.  These smaller types of Carrots also can be grown successfully in pots.

Carrot root flies threaten growing Carrots, but cultivating Carrots with fragrant (pungent) OnionsLeeks and/or Chives can help repel the pest. Carrots are known to do well around CarawayCorianderChamomile and Marigold. Flowering Carrot plants are attractive to wasps that may prey on other veggie-chomping garden bugs.

Production

Except where the climate is too hot, Carrots are grown all over the world. China (45%), Russia (4%) and the United States (3.6%) are the leading commercial producers of this economically significant agricultural product. All told, we earthlings grow about 37 tons of Carrots a year.

Domestically, California produces about 87% of all our U.S. commercially grown Carrots. Grimmways Farms is the largest individual Carrot producer and Bolthouse Farms is the second largest. Both are located in California where the ideal climate allows them to plant and harvest two crops a year. In fact, the city of Holtville, Ca claims that it is the “Carrot Capital of the World” with an Annual Carrot Festival in February and everything (the festival link goes offsite to the Holtville Chamber of Commerce).

Most Carrots are mechanically harvested by a Carrot Harvester, a machine that harvests anywhere from 1-6 rows of field Carrots at a time by cutting the roots from below and picking up the whole plant by the leaves by grasping the leaves. The carrots are transferred to storage containers for delivery to packing facilities where they are cleaned, washed, graded and packed ready for immediate delivery to your supermarket. They are handled as carefully as possible during the harvesting, washing and packing process to avoid damaging the roots.

The fresh market, Carrots sold as fresh produce, dominates global carrot production. Varieties in this segment are sweet and crisp, rounded at the tips and bottoms with inconspicuous cores.  Uniformity, flavor, shape, color and smoothness are the traits that matter in the fresh market. About 76% of the Carrots grown in the U.S. are sold into the fresh carrot market. Within the fresh market, there is also a segment known as the Bunching market (carrots sold in bunches) that require Carrots to have a good taste and to fit the mold in terms of color, form, length, shape, and foliage (the Carrot Greens).

About 24% of our total domestic production becomes some sort of processed Carrot. In growing for the processed market, color, yield and long lasting flavor are the important criteria. Processed Carrots may  become Frozen Carrots or Canned Carrots. Some processed Carrots become Carrot Juice.

Purchasing

Look for Baby Yellow Bunched Carrots with bright, vibrant colors and few “hairs” growing out of the taproot. If there are hairs, that is a sign of aging, toughening, carrots.

Any Carrot Greens, the clipped top where the greens were attached, should be fresh green. If the greens are turning brown or black that is a bad sign.

Storage

Baby Yellow Bunched Carrots are best stored wrapped in a plastic bag or in your refrigerator’s vegetable drawer/crisper drawer. Using the vegetable drawer/crisper drawer also has the added benefit of keeping your Carrots away from the Ethylene Gas given off by Fruit which can make Carrots taste bitter. In certain circumstances Carrots can also absorb the odors from Apples and Pears.

They will last longer if they are kept fairly dry. Refrigerated early harvest Baby Carrots have a shelf life of approximately 2 weeks. True Baby Carrots and machine-made Baby Carrots that are young will have about the same 2 weeks.

Exposure to sunlight, high temperatures or physical damage can cause the Carrot roots to generate alcohol, as well as a bitter defensive chemical, which can add a solvent-like aroma to your dishes.

Removing the Carrot tops before storage increases their shelf life because the greens, as long as they are attached to the Carrot, continue to pull moisture and nutrients out of the taproot.

Culinary Uses

The short story on the Culinary Uses of Baby Yellow Bunched Carrots is that they are a Root Vegetable, with a very interesting and useful footnote: they have the additional desirable trait of being a subtle Aromatic.

On Smart Kitchen’s Home Plate™ Baby Yellow Bunched Carrots are Raw, Tough, Thin, Moist and Lean. That is, Carrots, unlike most Root Vegetables, can be eaten Raw and do not need to be cooked to be consumed.

Luckily, all types of Baby Carrots can be tenderized by cooking for a better chew. Fresh Carrots can handle a lot of cooking time and a lot of cooking heat. Cooking them also weakens their cell walls, freeing their natural sugars and making Carrots taste sweeter. All Baby Carrots, except for machine-made, are sweeter than their full-sized counterparts.

With 87% water content, Baby Carrots are Moist. They are also Lean, with a very low fat content (less than 1%). In the Smart Kitchen Home Plate™ shorthand, Baby Carrots would be (R,T2,T3,M,L).

Back to our opening claim, that Baby Yellow Bunched Carrots are basically a fragrant root vegetable, think of anyway that you can cook Potatoes and, technically, that method will also almost always work for Carrots. While they may get the job done, every potato cooking technique may not always be the best choice, because Baby Yellow Bunched Carrots contain less Starch and are notably sweeter than Potatoes. Baby Carrots are at least 5% Sugar, comprised of a mixture of GlucoseSucrose and Fructose.

Because they contain unique fragrance molecules (mostly due to terpenes) with hints of pine, wood, oil, citrus and turpentine, Baby Carrots have a mild, almost violet-like, bouquet that comes out when the fragmented carotene is heated. This minor Aromatic quality makes Carrots a great way to add layered flavoring to StocksStewsSoups and other preparations. Think about how chefs use a Mirepoix to create a foundation of tastes and you will get the idea. 

One thing to keep in mind is that the color pigments in Yellow Carrots are oil-soluble, meaning it takes Fat or Oil to release them and make them lose their “yellow-ness” and bleed over into other ingredients. The good news is that their lively orange color holds up well with Moist Heat Methods.

In French Cuisine, dishes that are described as "à la Crécy," are dishes that are cooked with, or garnished with, Carrots. There are scores of good ways to prepare and use Baby Yellow Bunched Carrots. If you are at a loss as to how to get started Peeling CarrotsSlicing them and then Sautéing the Carrot slices along with a dab of Whole ButterSalt and Pepper, is a simple way to jump right in.

As you get more comfortable with the Baby Yellow Bunched Carrot, Glazing Baby Yellow Bunched Carrots may be a good technique to try. Glazed Carrots and Caramelized Balsamic Carrots are two recipes on Smart Kitchen that call for regular Carrots, but which also work well with Baby Bunched Carrots. Both dishes are often garnished with Chopped Parsley for color contrast. Baby Yellow Bunched Carrots are frequently used in SaladsSide Dishes and as Garnishes.

Baby Yellow Bunched Carrot Tops, aka Carrot Greens are also edible as a leaf vegetable.

Portion Size

Allow 2-3 oz of Baby Yellow Bunched Carrots per person.

Pairings

AllspiceAlmondsAniseBaconBasilBay LeafBeef, Brandy, Salted ButterUnsalted ButterYogurtCeleryChervilTarragon, Chile Peppers, Dried Chile Peppers, Red Chile Peppers, Jalapeno, ChivesCilantroCinnamonCloves, Cod, Coriander, Crayfish, CreamHeavy CreamCrème FraicheCumin, Curry, Curry Leaves, DillFennel, Fennel Seeds, Fish, GarlicGingerHazelnutsHoney, Lamb, LeeksLemons, Lemon Juice, Lemon Zest, Limes, Lime Juice, Lime Zest, Lovage, Mace, Maple Syrup, Agave, Syrup, Mint, Spearmint, Peppermint, MirepoixMustardMustard Seeds, Black Mustard Seeds, Nutmeg, OilsPeanut OilMustard OilSesame OilGrapeseed OilVegetable OilOlive OilOnionsScallionsYellow OnionsRed OnionsWhite OnionsShallots, Oranges, Orange Juice, Orange Zest, ParsleyParsnips, Peas, PecansPepperBlack PepperWhite PepperPink PepperPistachiosPotatoes, Raisins, Black Raisins, White Raisins, ChickenBeefPoultryRoasted MeatsRosemary, Rum, SageSaltKosher SaltStocksWhite Chicken StockBrown Chicken StockBeef StockVeal StockSugarBrown SugarRaw SugarGranulated Sugar, Tamarind, Thyme, Turnips, Veal, Vegetables, Root VegetablesGreensVinaigrettesWalnuts, White Wine, Red Wine

Nutritional Value USDA
CARROTS,BABY,RAW
Amount Per 100g
Calories 35
%Daily Value*
 
0%
Total Fat 0g
0%
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
Cholesterol 0mg
3%
Sodium 78mg
5%
Potassium 237mg
2%
Total Carbohydrate 8g
8%
Dietary Fiber 2g
Sugars 4g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes