Carrots are true world travelers. In Italy and France, they form the base of many sauces and stews together with celery and onion. In India, they finds their way into curries, and in China they are a regular guest in stir-fries. And here in the Netherlands, we of course have the classic Dutch hutspot. Winter carrots are harvested in autumn and can be stored for a long time. That makes this vegetable a logical, local choice during autumn and winter.
Carrots have been grown in the Netherlands for thousands of years. Originally, they were not orange at all, but purple, yellow, or white. The orange variety we know today was likely further developed in the Netherlands in the 16th or 17th century. It is often said that the color was a tribute to the House of Orange. Whether that is entirely true, we do not know for certain. What is clear, however, is that Dutch growers played an important role in shaping the carrot as we know it today. Since then, the carrot has become a staple in our kitchens. It grew into a true people’s vegetable: affordable, nutritious, and long-lasting.
Small vegetable, big nutritional value
Carrots are packed with beta-carotene, a substance your body converts into vitamin A. Good for your immune system, your skin, and your eyesight. They also provide fiber, vitamin K, and potassium. With few calories and plenty of flavor, carrots are a smart everyday choice. Their natural sweetness makes them versatile. Raw, roasted, pureed, or even baked into cake — the carrot adapts effortlessly.
From Dutch fields to your plate
Carrots grow underground and thrive in loose, airy soil. In the Netherlands, they are mainly cultivated on sandy and light clay soils. Farmers sow them in spring. During summer and autumn, the strong taproot develops, after which they are harvested. Winter carrots are harvested in autumn. More and more growers are working toward healthy soil and resilient cultivation. This is reflected in crop rotation to keep the soil fertile, careful water use, attention to biodiversity around the fields, and targeted crop protection.
Soup from rescued carrots
Because carrots grow locally and store well, they require less transport and food waste is reduced. And did you know that De Verspillingsfabriek is making an extra effort to ensure nothing goes to waste? They recently started using surplus carrot streams to create delicious carrot soup. The soup contains approximately 37.5% carrot and includes orange juice pressed from rescued oranges. A touch of ginger, garlic, sambal, and oregano gives the soup a pleasant kick, while cream adds a rich, smooth finish. Have you already tasted it in your company restaurant?
In the “Sustainable Heroes” series, Hutten visits our suppliers and shares stories about our sustainable partnership. Discover the other stories on our news page as well.
