I think you can tell a lot about the quality of soil from a carrot. When we first moved to Ohio we joined a young Community Supported Agriculture (CSA) farm share. Our carrots that year were super sweet, but tiny and gnarled. Our farmers nurtured their soil with mainly free amendments and now the carrots are lovely, fat, long--and still super sweet.
Here's a simple recipe to showcase those carrots: roasted, simply seasoned with salt and a buttery spread, these carrots make a vegan addition to your holiday or Spring table.
You can find that recipe here: