Before organic produce really took off great numbers of people had already worked out that supermarket carrots tasted like soap.

The carrots from your garden are sweet and crunchy. I know people who go out to the garden, pull one up, wash it and eat it instead of other snack food choices.

There is always a little mystery there too. How big will this carrot be? Remember to keep your carrots covered with soil. This stops them turning a bit green around the tops.

One of the most exotic yet simple carrot salads I know came from Deborah Madison’s classic book Greens. In this the dish the carrots are long strips made with a vegetable peeler. These are tossed with a mix of olive oil, lemon juice, sugar, salt and orange flower water.

It is also lovely to julienne carrots in a tiny bit of water until they are just soft. In a little saucepan melt a dob of butter, a little dried mint and a spoon of honey. Simmer it for a few minutes and stir in the carrot.

I hope you are enjoying the Spring in your garden and harvesting your own home grown carrots. I’d love to hear what your favourite carrot dishes are.