Carrot vodka the latest approach to reduce food waste by spirited vegetable growers
What happens to the carrots that don't make the quality cut for supermarket chains?
In south-east Queensland, two farmers' wives have come together to create a unique style of vodka using the leftover vegies.
Alice Gorman and Gen Windley said they were inspired by a foray into carrot beer.
"Three years ago my husband Richard and Wade Curtis, a brewer in Ipswich, created carrot beer, and although it went well ... I don't drink beer," Ms Gorman said.
"Every year we grow, pick and pack 350 million carrots and they're the good-looking ones.
"But we have cracked, marked or wonky ones that won't travel well to chain stores."
The women are part of a collective of farmers' wives who look at how they can add value to "ugly" or "odd" produce.
"We started with a cut carrot range and then we did carrot beer and carrot bread," Ms Gorman told ABC Radio Brisbane's Rebecca Levingston.
"We grow many vegetables but carrots are our main vegetables.
"We're always thinking ... what can we do next?"
The duo sought assistance from Jason Hannay from Flinders Peak Winery to create the vodka.
Ms Windley said it was important the spirit was produced with and by local residents.
"We're lucky in the Scenic Rim as we have many boutique producers," she said.
"They did laugh at first but ... we knew we were onto something.
"We consider ourselves carrotologists."
The carrot is reduced to "a sort of carrot soup stock" when it is distilled before being infused through a shiraz grape base.
"There is 20 per cent carrot in each bottle and we tell people to garnish their drinks with carrot sticks," Ms Windley said.
"We like to say the carrot vodka adds to the two fruit and five vegetables each day.
"We're still waiting to get research to back that up, but the label certainly says, 'drink your vegetables'."
The new spirit takes centre stage during the Scenic Rim Eat Local Week and the Winter Harvest Festival, which highlights local produce throughout the region.