Spring carrots. Eating one today was like waking up after a deep slumber: biting in and noting the sweetness, the natural crunch and an earthy finish. Knowing that you’ve been betrayed by hundreds of super market carrots for your whole life, save the few you’ve had from people’s gardens, and realizing that “carrot” is in fact a whole new species when it receives the care of a small-scale gardener. It is smaller. It ends in a delicate and graceful wisp. And it lasts on the tongue like a dream does in the morning, fading slowly and hinting at what’s growing under the surface.