Carrots. Crunchy, convenient and nutritious,
the carrot is a dietary staple in the United States. According to
the UDSA, carrots are the fifth most consumed vegetable in the country;
the average American consumed 9.5 pounds of carrots in 2003. Chances
are, at least 7.2 pounds of those carrots came from California, now
home (or rather, birthplace) to 76 percent of the country’s
fresh market carrots.
Bred to be mechanically harvested, travel well, and store for long
periods, the average carrot travels 1774 miles to the dinner plate.
It’s no wonder that “flavorful” is a word rarely
associated with this woody root crop. “Average” is more
That’s why when I first heard about Gary Guthrie’s
“utterly delicious” carrots in Ames, Iowa, I wanted
to learn more. Through careful attention to variety selection and
taste, Guthrie has put the flavor back into carrots. He’s
also created a profitable niche that extends his growing season
and boosts farm revenue.
Growing Harmony Farm
Guthrie farms with his wife, Nancy, and son, Eric, on Growing Harmony
farm, five miles east of Ames in central Iowa. A native of the state,
Guthrie spent a number of years in community development in both
Central America (with MCC, the Mennonite Central Committee) and
Des Moines before returning to his family’s farm in 1997.
Guthrie wanted to get back into agriculture, but didn’t know
how until he attended a winter workshop at Iowa State University
on a concept called Community Supported Agriculture (CSA). The model,
in which the community shares the rewards and risks of a farm’s
harvest, resonated with him. “It seemed like an opportunity
to integrate my interests in research, community development, and
my people skills.”
The following spring Guthrie launched his CSA with four members.
Today he raises organic vegetables for 44 CSA members on 2.5 acres
of land. Looking for a way to supplement his CSA income and distribute
his labor in the slower months, Guthrie turned to carrots, a fall
crop with good storage capabilities. His efforts have paid off.
Carrot flavor secrets
Guthrie was first turned on to flavorful carrots almost by accident.
One wintry day in December 1997, Guthrie pulled some carrots out
of a snow-covered bed he had planted earlier in the season. The
carrots, a variety called Bolero, were exceptional. Says Guthrie,
“It was my first realization of how good winter carrots could
The following summer, Guthrie read an article titled “Carrot
Flavor Secrets” in Organic Gardening magazine. The piece explained
the physiology of carrot flavor and shared the results of a taste
test comparing seven different carrot hybrids grown in upper North
America. Guthrie, who still considers it the best article he’s
seen on carrot production, said, “It confirmed what I already
According to the article, “A flavorful carrot variety will
probably taste flavorful no matter where it is grown.” In
other words, variety selection, more than anything else, is the
key to tasty carrots. Guthrie, who was already growing several of
the recommended varieties, felt encouraged to grow more.
As the CSA grew, Guthrie continued to raise and experiment with
carrots. Soon, he realized he was starting to get a reputation.
“I’d go to these conferences and people would say ‘Gary
Guthrie’s carrots are the best I’ve ever eaten.’
That’s when I decided to focus more on carrot production.”
A recipe for carrot success
After years of research and experimentation, Guthrie’s developed
his own recipe for successful carrot production. As already noted,
variety selection is a crucial factor (see caption below for Guthrie’s
variety recommendations). Others include soil management, bed preparation
and weed control.
on variety selection
Bolero: A customer
favorite that “far surpasses other carrots for
fall/winter harvest.” A late-season carrot with
aggressive top-growth for good weed control, they are
smooth-skinned and easy to wash. They also store well.
(75 days to maturity [DTM])
Napoli: “By far the best for
crispness,” yet far milder in flavor than the
Bolero. A shorter season carrot that produces very nicely
when grown in the fall for winter harvest. (55 DTM)
best summer carrot.” An early variety with a short
growing season that produces well. Smooth-skinned and
easy to wash. (59 DTM)
excellent fall carrot.” Smaller and more slender
than Bolero. (54 DTM)
of the sweetest summer varieties I’ve ever grown,”
but the longer length and irregular undulations make
them more difficult to dig and wash. (65 DTM)
fairly sweet summer carrot, with disadvantages similar
to Ithaca.” (65 DTM)
“It starts with nice loose organic soils," says Guthrie.
Fortunate to farm on Iowa’s famously fertile, black prairie
soils, Guthrie still makes every effort to conserve and enhance
his soils with green manures, cover crops and long rotations. As
an organic farmer, he uses no synthetic pesticides or fertilizers.
Aside from the rototiller and propane flamer, Guthrie farms entirely
by hand—something he considers better for the soil (and is
committed to as an act of solidarity with the majority of world’s
Too much nitrogen will cause a carrot to develop forks, so Guthrie
typically plants carrots as the last crop in his rotation. One to
two weeks prior to planting he creates raised beds 3 ft wide by
20 ft long. He direct-seeds the carrots, four or five rows per bed,
using a thin carrot plate on his Earthway seeder so the plants won’t
have to be thinned later. After seeding, he covers the beds with
40-inch wide untreated burlap to maintain moisture for better germination.
During hotter months, Guthrie sometimes uses two layers of burlap
to keep the beds from drying out.
A hand-held propane flamer is Guthrie's main method of weed control.
One or two days prior to carrot emergence he scorches the bed completely.
“You need to see the weeds dry up and blow away for the most
effective weed control,” he declares. Once the carrots emerge,
he does some light weeding as necessary. Guthrie has found that
flaming for weed control, along with increasing the number of rows
per bed, has almost doubled his carrot yields.
Carrots that sell themselves
In 2003 Guthrie raised 3,400 pounds of carrots on 22 beds. Even
though he stepped up production considerably, from 2,400 pounds
in 2002, he still sold out by the end of November. At $1.00 per
pound retail or $0.70 wholesale, the carrots have added nicely to
the farm’s revenue.
Guthrie’s farm is close to a college town, which makes it
ideally situated for direct marketing. Besides his CSA members,
Gary sells carrots straight off the farm, to the nearby food cooperative,
and to several restaurants in Ames and in Grinnell (another college
town about 90 minutes away). When available, his carrots are also
a regular feature at the growing number of conferences serving “All-Iowa”
Kamal Hammouda, owner and chef of the Phoenix Café in Grinnell,
has served Growing Harmony Farm’s carrots for years. “Their
very distinct sweetness makes them different from your run-of-the-mill
carrots,” Hammouda says. Though Hammouda could buy carrots
from farmers closer to his restaurant, he finds the extra effort
is worth it. “I serve them fresh, in soups, and in cakes,"
he explains. "When I find something good I keep bringing it
Turns out, Hammouda’s customers expect that of him too. “This
year I was a little late picking up Gary’s carrots and soon
some of my regular customers started to ask for them.”
Guthrie’s emphasis on flavor also helps keep his CSA members
coming back. Corry Bregendahl and her husband, Kristjan, have been
members of Growing Harmony Farm since 1999. “Gary’s
produce is fantastic,” raves Bregendahl. And the carrots?
“Sweet, crunchy, and delicious—I practically lived on
them one winter.”
crunchy, and delicious—I practically lived on them one
at a Glance
Gary and Nancy Guthrie
Growing Harmony Farm
miles east of Ames, Iowa
Carrot operation: 3,400 pounds on 22
beds in 2003
• up from 2,400 pounds in 2002
• $1.00 per pound retail or $0.70 wholesale
CSA operation: organic vegetables for
44 CSA members on 2.5 acres
As for next season, Guthrie says he plans to maintain current production
levels, since “thirty-four hundred pounds is plenty to market.”
He will, however, continue to try to improve his germination and
production rates per bed-foot. He also likes to educate customers
about carrot taste.
At his annual apple pie CSA-member appreciation night this year,
Guthrie started off the evening with a tasting of Napoli and Bolero
carrots. Says Guthrie, “One doesn’t normally think of
carrots as having distinguishing tastes, like apples. Yet, my members,
without knowing which was which, could highlight the differences.”
(Almost all said they preferred Bolero.)
Does Guthrie recommend that other farmers consider carrots to extend
their growing seasons? Yes. He’s heard plenty of comments
from other farmers that carrots are “too much work,”
and that's why he has such a market. Still, he sees great potential.
“I agree they're a lot of work, but there's tremendous opportunity
and plenty of market for these types of carrots in the northern
Having tasted Growing Harmony Farm carrots, we can only hope more
farmers follow Guthrie’s lead.