Maker · Vegetables
Hoogendijk winter carrot from Wieringerwerf
Straight, deep orange carrots from the Wieringermeer clay, harvested only when they're firm and sweet enough. The core stays tender and the grower has known his varieties for years. Use them raw or cooked.
The story
Who's behind it
Hoogendijk Agro sits in Wieringerwerf, right in the Wieringermeer. That's reclaimed polder, and the fertile clay there suits carrots well. The business grows about 40 hectares of carrots and has its own wash facility that processes between 50 and 130 tons a day. Hoogendijk knows his soil and his crop inside and out.
He works with varieties like Bangor, Bergen, Nerac and Narbonne, types that have been around for ten years or longer. He knows how they behave on this soil and in storage. At the same time, he keeps looking for a harder carrot that can take a knock, because the costs of purchase, storage and transport keep rising. We source our carrots here for his knowledge of the crop and the consistent quality.
Why these carrots
Hoogendijk picks the moment of harvest himself. The carrots get time and only come out of the ground when they're firm and sweet enough.
They're straight and deep orange, with a core that stays tender. You use the whole carrot, from skin to core. Firm enough to work raw, sweet enough for a cooked dish where carrot is the main ingredient.
In your kitchen
Give the carrot the lead: whole roasted carrots, or a raw carrot salad that still has bite an hour later.
On the menu, name the origin. Because one carrot handles both the oven and the raw plate, you have fewer order lines and less handling in the kitchen.
Chef’s tip
The core stays tender, so you use the whole carrot. Roast thick slices or halved carrots on high heat until the sugars caramelize, or cut them raw into fine julienne for freshness and bite.
How to use it
Ideas for your menu
Roasted winter carrot, whole root
Halved lengthwise, roasted on high heat until the edges caramelize. The sweetness comes from the carrot itself.
Raw carrot salad
Fine julienne with citrus and herbs. The firm structure holds its bite, even an hour after dressing.
Smooth carrot soup or purée
The deep orange color and full flavor give the soup color and body.
Carrot from the oven with dairy
Warm carrot against labneh or strained yogurt, some acid and nuts.
For your menu
“Winter carrot from Hoogendijk from the Wieringermeer”
Products from Hoogendijk winter carrot from Wieringerwerf
What we carry from this maker
Winter carrot orange
The base: straight, firm, deep in color. For oven, soup and purée.
Winter carrot yellow
Milder and earthier in flavor, nice color contrast on the plate.
Winter carrot purple with orange core
For raw presentations where the cross-section stays visible.
Winter carrot pan-ready
Pre-cut as brunoise or julienne, saves handling in the kitchen.
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.