Ice Carrots

Ice carrots are field-grown, overwintered carrots left in the soil through the coldest months, where they are naturally exposed to repeated freezes and thaws. This process triggers the plant to convert its starches into sugars as a survival mechanism, resulting in a carrot that is exceptionally sweet, dense, and deeply flavorful. Often harvested in early spring, these carrots are considered “nature’s slow food”—developing complexity and intensity over time rather than through intervention. The result is a crisp, vibrant root with elevated natural sugar levels and a richness of flavor that reflects both the soil and the season.