Some­thing spe­cial to eat

The Insider's Guide to New Zealand - - NORTH ISLAND -

Ohakune car­rot grower Sue Dead­man knows what a per­fect car­rot looks and tastes like: “bril­liant colour, very juicy, crisp and with a nice long, cylin­dri­cal shape”. Size doesn’t mat­ter, although a medium-sized car­rot is pre­ferred by cus­tomers. She and hus­band Garry have been grow­ing car­rots for more than 30 years and their sons are now in­volved in the busi­ness. Their 60 hectares are planted mainly in the French-style Nantes, which is par­tic­u­larly suited to the area, the vol­canic soil and the cli­mate. Win­ters are harsh, so when the car­rots reach ma­tu­rity (usu­ally in late May or early June) they are covered with a blan­ket of soil and left for about five months un­til it’s time to har­vest. Her car­rot cake is fa­mous.

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