WHO ARE WE?
Three Brothers in situated in the heart of the Forth Valley, in the North West of Tasmania's rich red volcanic fields and pure, pristine environment of Forth, due west of Devonport.
The emphasis has always been on meeting and exceeding customer expectations and is proudly owned and operated by the three brothers Mike, Rick and Jim Ertler.
Want to know more? E-mail [email protected]
Carrots originated in ancient Persia, then spread slowly across the Middle East, Africa and western Europe. Carrots were originally yellow, white, red and purple until Dutch growers bred an orange variety in the 17th century – it was said to honour William of Orange.
What are the perks of purple carrots? Like their orange cousins, purple carrots contain nutrients that are important for good everyday health. These carrots with character are packed with a powerful antioxidant that also gives blueberries and red grapes their purple colour. Eating fruits and vegetables that naturally contain antioxidants, is a great way to maintain a nutritious, well-balanced diet.
For recipes using the original purple carrots, click !
Our Forth Valley Chantenay carrots originated from the Chantenay region of France. Early references date back to the mid-1800s when they were used in medicine.
Chantenay carrots are naturally small but big on flavour. Each tender, sweet Chantenay contains essential vitamins and minerals and is simply good for you.
Perfect for busy families, they are fast and easy to prepare just the way you like. Ready-to-eat, Chantenay carrots are an ideal accompaniment for any meal, as a healthy snack or in school lunch boxes.
For recipes using Chantenay carrots, click !
CHANTENAY EN PAPILLOTE
375g Chantenay carrots
extra virgin olive oil
sea salt and freshly ground pepper
3-4 tablespoons sweet fortified wine
such as sherry or Marsala
2 tablespoons fresh tarragon (optional)
Rinse the unpeeled Chantenay carrots. Grease a large piece of aluminium foil with extra virgin olive oil or butter. Pile the carrots up on the foil, season with sea salt and pepper and drizzle with extra virgin olive oil.
Fold the foil into a parcel, leaving the top open slightly, pour in the wine. Loosely close the parcel leaving space for air to circulate. Bake in the oven at 170–200°C (or on the barbecue) for about 20–40 minutes depending on the size of the carrots. Shake the parcel after about 10–15 minutes. Cook until al dente.
Season to taste.
PURPLE PEP UP JUICE
Makes approx 250ml
4 large original Tasmanian Purple carrots
1 large fresh mint sprig (optional garnish)
Wash carrots, clean thoroughly, slice your carrots to fit your juicer. Juice and enjoy.