Something special to eat
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.