Carrot Tasting Goes to the Root of the Vegetable
By Kathryn G. Menu
It all started with a bland carrot.
Standing in his restaurant kitchen garden on the Sag Harbor-Bridgehampton Turnpike in September of 2013, restaurateur and chef Colin Ambrose crunched down a newly harvested carrot fresh from the soil. It looked great—bright orange, long and tapered—but the flavor wasn’t there. Mr. Ambrose, who has been at the forefront of the local, fresh food movement on the East End since his days at the helm of the original Estia in Amagansett in the 1990s, hatched a plan then and there to gather together local farmers, gardeners and chefs in a growing experiment aimed at identifying keys to successfully cultivating different carrot varieties.
And the results were delicious.
Earlier this month, on a cool Wednesday before the first frost, a group of chefs, farmers and journalists gathered at Mr. Ambrose’s Estia’s Little Kitchen for a tasting of raw and blanched carrots produced as a part of this experiment, as well as a variety of composed dishes inspired by the multi-hued root vegetable. Mr. Ambrose had the event filmed, and hopes to make this an annual tradition—exploring various root vegetables with the experts that grow them, but also the East End chefs that serve them, specifically those that support local farms or have their own kitchen gardens.
The concept was simple. Mr. Ambrose ordered a control seed, the Scarlet Nantes Carrot, and distributed it to a select group of farmers. These included growers from poet/farmer Scott Chaskey, the director of the Peconic Land Trust’s Quail Hill Farm in Amagansett, Marilee Foster, a farmer and author who runs Foster Farm on Sagg Main Street in Sagaponack to Jeff Negron, a restaurant kitchen gardener who worked with Mr. Ambrose on his own garden, and who currently works the kitchen gardens at Nick & Toni’s in East Hampton and The Topping Rose House in Bridgehampton. Sag Harbor’s own Dale Haubrich, who owns Under the Willow Organics with Bette Lacina just yards away from the Little Kitchen, was also invited to participate. Each farmer also planted their own choice crop of carrots for the tasting and paired up with a local chef who presented a complete dish with carrots as inspiration.
Bay Burger manager and sous chef Andrew Mahoney presented a bright, light carrot panna cotta. Todd Jacobs, of Fresh Hamptons, also located on the Turnpike, offered zesty carrot fritters with a yogurt dipping sauce. Joe Realmuto and Bryan Futterman of Nick & Toni’s in East Hampton offered Harissa carrots, spicy and blanched perfectly, leaving just a slight crunch. Chris Polidoro, a private chef, offered steamed and lightly fried gyoza, and Topping Rose House pastry chef Cassandra Schupp presented mini carrot cake squares, moist and a nice sweet treat at the end of a row of savory dishes.
Mr. Ambrose, having the most fun with the subject, crafted McGregor’s Fall Garden Pie, filled with braised rabbit, leeks, kale, and of course, carrots, topped with luscious mashed potatoes.
And while the room, filled with friends, quieted as the food was served to satisfying groans of approval, it was when discussing the carrots, and the growing process, that it was most alive.
While Mr. Ambrose is a chef, and a restaurateur with a second Estia—Estia’s American—in Darien, Connecticut, it was on his grandmother’s garden in Whitewater, Wisconsin, that he truly developed a passion for food. Serving fresh, seasonal produce is something Mr. Ambrose has made a priority in his kitchens for over two decades. Five years ago he set out to create a kitchen garden like nothing the Little Kitchen had ever had before, working with Mr. Negron for three years before setting out on his own to tend to vegetables and fruits that make their way onto the restaurant’s breakfast, lunch and dinner menus.
Mr. Negron, who noted that Mr. Ambrose was the chef that gave him his first real chance at developing a formal kitchen garden for a commercial business, said for this exercise he grew Purple Haze carrots for Nick & Toni’s and a White Satin variety as well as a mixed bag of carrot varieties for The Topping Rose House.
Both Mr. Negron and Mr. Chaskey (“my guidance counselor in all things,” said Mr. Ambrose) noted that the Purple Haze variety of carrot has a hue that mimics the original carrot in vibrant bright purple with red and orange undertones. Carrots were then bred to the traditional orange hue, said Mr. Chaskey. Interestingly enough, he added, now at markets and on farms, requests for multi-colored, and purple carrots are on the rise, returning to the roots of that vegetable, so to speak. “Orange is not how they started, but we are going back to that,” he said.
Soil nutrients and composition, as well as seed variety and soil temperature, all play a role in the development of each carrot and the characteristics it will have in terms of its flavor profile.
“Today is November 12,” noted Mr. Ambrose at his event. “And it is kind of interesting to note that we have not had a hard frost yet. That was not part of the plan, but that is what happens with growing.”
Carrots, said Mr. Chaskey, become sweeter after the first hard frost—a seasonal moment that sets a natural timeline for when farmers want to harvest their carrot crop. An unseasonably warm fall, and the absence of a hard frost before Mr. Ambrose’s carrot tasting, led to more mild carrot varieties.
“I know one thing in planting,” said Mr. Ambrose, “If I plan on one thing, another is going to happen.”
“It’s kind of the year before that matters,” said Ms. Foster, talking about prepping soil for planting. “Is your pH where you want it?”
Ms. Foster plants her carrots in a raised bed, tilling the soil with a rototiller to allow for depth, but also greater germination. Keeping the soil damp throughout the growing process, she added, is key.
Once the seeds are set, said Mr. Chaskey, keeping an eye on weed growth is critical.
“Well, we don’t have weeds,” said Mr. Chaskey. “They are not allowed.”
“That is what you have to worry about because carrots take a long time to germinate—sometimes in the spring up to three weeks, so there are going to be some weed seeds that germinate before them, so the most important thing you can do is get ahead of the weeds.”
Thinning out the carrot crop, for size and shape, said Mr. Chaskey, is another choice each farmer must make.
“Then you just stand back, watch them grow, and then harvest.”
Mr. Chaskey said after this experiment he intends to plant the Bolero variety of carrot at Quail Hill next year–a hybrid carrot, although the farm traditionally does try and plant open pollinators as much as possible.
“It grew twice the size and it tastes better and has great storability,” said Mr. Chaskey of the Bolero.
As a chef, Mr. Jacobs, who works with Mr. Haubrich and Ms. Lacina for much of Fresh’s produce, said each season brings different challenges.
“One season, carrots might be great,” he said. “Another they might not be great. No two years are ever alike. We plant and we hope.”
“We all had different approaches, but the same goal, which was to put sustainably raised food on the table,” said Mr. Ambrose in an interview after the carrot tasting.
Next up? Beets, said Mr. Ambrose, who wants to spend the next 18 months working on a series of tastings revolving around root vegetables, ending likely with garlic.
“I would like to put together a series of informational videos for potential farmers and home cooks with enough collective knowledge to be able to set a bed, make choices in terms of seeds, learn about the growing cycle.”
“We need to start thinking more about the food we are producing and putting on the table,” said Mr. Ambrose. “Vegetables need to be given greater priority, and grains as well.”
While examining the big picture of sustainable food production, Mr. Ambrose said it just made sense to start at the root.