August - April I Lancashire, UK
Most carrot growers harvest their crop in one go, removing the leaves in the process. Doing so allows them to store the root vegetables for months in the fridge, with no visible decay but an inevitable impact on their natural flavour. These tender, crisp carrots are grown in open fields on a family farm in Lancashire, absorbing an exceptionally high concentration of natural sugars from the soil that makes them especially quick to caramelise. Harvested daily throughout the season, the bright green, full leaves are a sign of their freshness.