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they grow best when planted in early spring.About Carrots Carrot is a hardy. sweet "baby" carrots that are much prized. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content . Midsummer plantings that mature quickly in cool fall weather produce tender. Carrots are eaten both raw and cooked and they can be stored for winter use. Although carrots can endure summer heat in many areas. cool-season biennial that is grown for the thickened root it produces in its first growing season.
slender fingerling carrots. uniformly thick. medium top) Scarlet Nantes (70 days. 7 to 8 inch roots. 5 inch roots. tiny tender roots. orange-red. tapered to a point. good color. tender) Danvers 126 (75 days. Nantes Bolero (hybrid-70 days. holds small size well) Little Finger (65 days. small core. 3 to 4 inch roots. 4 inch roots. cylindrical. sweet. blunt tip. 6 inch roots. 1992 AAS winner. broad at shoulder. golden orange. smooth roots. sweet and crisp) Minicor (55 days. tapered to blunt tip) Royal Chantenay (70 days. crisp. standard for high quality carrots) . best harvested at the size of a 50-cent piece) Thumbelina (60 days. excellent internal color. 1/2 inch thick. heavy yield. broad-shouldered. round roots. 1-1/2 inches thick. good flavor. good for heavy or poor soil) Chantenay Red-Cored Chantenay (70 days. broad at the shoulder. strong tops. extremely sweet) Nantes Coreless (68 days. tender and flavorful. tops withstand heat). uniform. indistinct core. 8 inch roots. deep orange color. Round Orbit (58 days to harvest. few off-types. 7 to 8 inch roots tapered to very blunt end. thick roots. shallow or rocky soil) Baby Baby Spike (52 days. good for heavy or shallow soils) Danvers Danvers Half-Long (75 days. bright orange. heavier yield than Danvers. tender. slightly tapered. colors early. rich. bright orange. good flavor) Short ‘n Sweet (68 days. uniform. good for planting in containers and in heavy. tapered roots. sweet flavor. tapered slightly to blunt tip. 1/2 inch thick. superior resistance to foliage disease) Ingot (hybrid-70 days. short.Recommended Varieties Small.
cylindrical. uniform. tolerant to cracking) Orlando Gold (hybrid-78 days. 9 to 11 inch roots. extra fancy. tender. tapered roots. 30 percent more carotene) Tendersweet (75 days. as coreless as any. tapered roots. mild flavor. productive. thin type) Legend (hybrid-65 days. white roots. color. excellent flavor. 8 inch roots. smooth. interior. high yield. standard long. exterior bright orange. long. sweet and crunchy. fine-grained. 7 inch roots. nearly coreless) Imperator Avenger (hybrid-70 days. slightly blunt. smooth. 1-1/2 inches at shoulder. sweet. rich orange color. 1 inch thick) Touchon (70 days. long. uniform. tapered roots. tapered shape. 6 inch roots. 1-1/2 inches thick. coreless) Novelty Belgium White (75 days. vigorous) . sweet. long. long. tapered. good for juice) Imperator 58 (68 days. 9 to 10 inches long) Gold Pak (76 days.Sweetness (hybrid-63 days.
They may be planted earlier in gardens with sandy soil. Excess organic debris worked into the soil just before planting also may affect root penetration. . The soil should be plowed and prepared to a depth of 8 to 9 inches to allow full development of the carrot roots and the seedbed should be worked uniformly to break up clumps and clods that prevent penetration of the roots. Varieties with extremely long roots (Imperator and Tendersweet) usually are recommended only for home gardens with deep. sandy soil. causing forked and twisted roots.When to Plant Carrots are usually planted with other frost tolerant vegetables as soon as the soil mellows in the spring.
A single radish seed planted every 6 to 12 inches can mark the row. packing the soil surface. . no seedlings may emerge.Spacing & Depth Plant seeds 1/4 to 1/2 inch deep (no more than two or three seeds per inch) in early spring. Thin the seedlings when they are about one inch tall to no more than three seedlings per inch for finger carrots. Later sowings may be planted 1/2 to 3/4 inch deep when the soil is dryer and warmer. Germination requires as long as two weeks and the seedlings may not emerge uniformly. one or two seedlings per inch for carrots that will be harvested young. Space rows 12 to 18 inches apart. If heavy rains occur after sowing. and one seedling per 1 to 2 inches for larger varieties like Danvers and Chantenay that will be allowed to develop to full size and be harvested mature for canning or freezing.
Care Carrots germinate best in warm. In the heat of summer. it may be necessary to supply water by sprinkling. Covering the row with clear polyethylene film warms the soil and conserves moisture. Young carrot seedlings are weak and grow slowly. . Remove the film immediately when seedlings appear. some shade may be necessary to keep the tiny seedlings from burning off at the soil line. To assure germination of successive plantings during the late spring and summer months. Cultivate shallowly with a knife blade cultivator or hoe. It is essential to keep weeds under control for the first few weeks. moist soil. Deep cultivation may injure the roots.
Harvesting Carrots can be harvested or "pulled" when the roots are at least 1/2 inch in diameter. Other varieties should be allowed to grow until they have reached a diameter of at least 3/4 inch (about 60 to 70 days after planting). . In many areas. Summer planted carrots may be left in the ground until a killing frost. Under proper storage conditions. They then may be harvested over a 3 to 4 week period. buried in lightly moist sand in an underground cellar or stored in the garden in a pit insulated with straw. carrot tops may not be strong enough to withstand actually being pulled from the ground and digging helps to remove the roots without damage. carrots keep 4 to 6 months. Under usual conditions. For carrots to be stored. Finger carrots are usually ready to harvest within 50 to 60 days. cut off the tops one inch above the root and place in storage at 32°F with high humidity. Some gardeners place a straw mulch over the row so that carrots can be harvested until the ground freezes solid. Carrots may be placed in a refrigerator. a heavy mulch allows harvest of carrot roots throughout the winter.
carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. and heart disease. Nutrition Facts (1/2 cup cooked) Calories 35 Protein .4 Vitamin A 19.79 . especially lung cancer. Research also shows that the beta carotene in vegetables supplies this protection.Nutritional Value & Health Benefits As the name implies. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene. So eat your carrots. Current research suggests that it may also protect against stroke.19 grams Dietary Fiber 2 grams Calcium 24. Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer.18 mg Iron .47 mg Phosphorus 23. not vitamin supplements.86 grams Carbohydrates 8.152 IU Vitamin C 1.
maple syrup or a sprinkle of sugar. stews. Carrots boost the nutritional value of soups. marjoram. Raw carrots are naturally sweet. boiled. In fact. salads and are indispensable in the stockpot. grilled. Peel if desired. To sweeten carrots. dill or parsley. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body. thyme. They are delicious roasted. grated gingerroot. Carrots can be shredded. steamed. and they team up beautifully with almost any vegetable companion. The flavor of cooked carrots is enhanced by herbs. stir-fried. Carrots are one of those vegetables that loses very little nutritional value during cooking. chopped. juiced or cooked whole. some nutrients in slightly cooked carrots are more available to the body than raw carrots.Preparation & Serving Use a vegetable brush to remove every speck of soil from carrots. use honey. Use spearmint. . a small bay leaf. chopped chives. but lightly cooked carrots are even sweeter.
leaving 1-inch head space. Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. Hot Pack -. 3. wash and peel. color and texture. Water blanch small whole carrots for 5 minutes. drain and package leaving 1/2.Cover carrots with water and bring to a boil. Remove tops. To can carrots safely follow these simple instructions. if desired. Cut others into thin slices. 1/4-inch cubes or lengthwise strips. tender. Leave small carrots whole. Slice or dice. Do not can in a water bath canner. 7. Adjust two piece lids and process. 6. 5. Select small carrots. 4. preferably 1 to 1 1/4 inch in diameter. Fill jars to 1 inch from top with boiling water. Add 1/2 teaspoon salt to pints. Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure: pints for 25 minutes and quarts for 30 minutes. Select young. . peel and rewash carrots. Remove air bubbles. Wash. Cool promptly in ice water for 5 minutes. 2. Pack into hot jars. To Freeze Carrots they must be blanched.inch head space. medium length carrots. diced or sliced 2 minutes and lengthwise strips 2 minutes.Home Preservation Canned carrots must be processed in a pressure canner. Large carrots are often too fibrous. 1 teaspoon to quarts. Wipe jar rims. 9. Seal in zip closure freezer bags and freeze. Simmer 5 minutes. 1. Blanching slows or stops enzyme action which can cause loss of flavor. 8.
11. . honey. In a medium saucepan. cut the tapering end off then cut the upper portion in half or quarters so that all of the pieces are about the same size in diameter. buy carrots with bright green tops.Braised Carrots with Fresh Herbs For this recipe. scrub and peel carrots. Cover and simmer for 4 to 5 minutes. Wash. add carrots. 12. Return carrots to pan and toss in the thickened liquid. Leave whole or cut into logs. 1 pound small carrots or carrot logs 1 cup canned or fresh beef broth 1 teaspoon honey 1 tablespoon butter or margarine 2 tablespoons fresh parsley. If using store-bought carrots. butter and parsley. this is an indication of freshness. Serves 4. cut carrots into logs 2 to 3 inches in length. chopped (or use one tablespoon dried) 10. bring beef broth to a boil. Remove carrots to a warm plate and reduce liquid to a light glaze by continuing to simmer for 15 to 20 minutes longer. Use small tapering carrots.
Scrub and peel carrots. Blanch carrots in 1quart boiling water for 3-4 minutes or until barely tender. parsley and garlic. chopped (include green top) 1 tablespoon chopped parsley 1 clove garlic. Julienne. In a small bowl.Marinated Carrots This dish can be used as a garnish. Pour over warm carrots. 1 pound carrots 2 1/2 tablespoons lemon juice 1/2 teaspoon Dijon mustard or other grainy mustard 1/4 cup olive oil 1green onions. log or slice. and season with salt and pepper to taste. stir together the lemon juice and mustard. . Drain. Using a fork or small whisk. 15. 17. Add onions. crushed Salt and freshly ground pepper 13. Taste. Makes 3 cups. 14. beat in olive oil a little at a time. a salad or snack. Refrigerate 6 to 8 hours or overnight. 16.
3 tablespoons of mint. salt and pepper. of baby carrots. then reduce heat and cook for 12-15 minutes until the carrots are still firm but can be pieced with a fork. Remove the cover and boil down until all the water has evaporated. . Add four tablespoons of butter. Season with mint. Water Put the baby carrots in a saucepan and just cover with water.Baby Carrots 3 lb. Salt and pepper. Serve. Bring to the boil. then cover. 4 tablespoons of butter.
nutmeg and salt with water. mix the sugar.Baked Carrots 4 cups of carrots. ½ cup of water. Bake at 350°F (175°C) for 10 minutes. 6 tablespoons of butter. 2 tablespoons of sugar. Add the carrots and dab them with butter. 1 teaspoon of salt In a casserole dish. stirring after 5 minutes. sliced. Allow to rest for 3-4 minutes. 1 teaspoon of nutmeg. .
Purée the soup in a blender or food processor. Add the chopped onion. Add the salt and pepper. 3 ½ cups of vegetable stock. crushed. 1 small onion finely chopped. Add the remaining vegetable stock. 1 teaspoon of coriander seeds. 6 teaspoons of olive oil. 1 teaspoon of ground coriander. 1 tablespoon of freshly chopped coriander. Garnish with chopped coriander and serve . chopped.Carrot and Coriander Soup 1 lb. Salt and pepper. crushed. of chopped carrots. 1 garlic clove. then cover and simmer for 15 minutes or until carrots are tender. cook gently for 10 minutes. Add three quarters of the vegetable stock. Stir in the crushed and ground coriander. to taste. then cook for one minute. Heat the olive oil in large saucepan. and if your including them the chopped sultanas. garlic and carrots. ¼ cup of chopped sultanas (optional).
mix thoroughly. Add the flour mixture and stir until the dry ingredients have moistened. softened 2 teaspoons of cinnamon. plus 2 tablespoons of milk ½ cup of melted butter. then drizzle over top of the cooked muffins. Combine the all-purpose flour. Add the shredded carrots. raisins. . baking powder. 2 tablespoons of milk. Mix together cream cheese and 1 tablespoon of butter. and ½ cup of melted butter. Spoon the batter into twelve-greased muffin cups. 1-½ teaspoons of baking powder ½ teaspoon of baking soda ½ teaspoon of salt ½ teaspoon of vanilla Preheat your oven to 400°F (200°C). ½ cup of milk. Beat together the eggs and the granulated sugar. Bake for 20 minutes. baking soda and salt. and vanilla. 1 ½ cups of all-purpose flour 1 ½ cups of shredded carrots 1 cup of powdered sugar ¾ cup of granulated sugar ½ cup of raisins ½ cup of milk. plus 1 tablespoon of melted butter ¼ cup of cream cheese.Carrot and Raisin Muffins 3 medium eggs. Stir in the powdered sugar. cinnamon.
Blend in the flour. 1 ½ cups of sugar. 1 ½ teaspoons of baking soda. Allow to cool on a wire rack . Add each of the four eggs one at a time. cinnamon. beating thoroughly after each is added. baking soda and salt. baking powder. 2 cups of carrots shredded finely. ¼ teaspoon of salt. Preheat your oven to 350°F (175°F). 2 ½ cups of flour. 2 teaspoons of cinnamon. Cream the corn oil and sugar. 1 ¼ cups of corn oil. Fold in the shredded carrot. Bake in a greased loaf pan for about 90 minutes.Carrot Bread 4 medium eggs. 2 teaspoons of baking powder.
2/3 cup of wheat bread flour. 1 teaspoon of fast rise yeast OR 2 teaspoons of active dry yeast.Carrot Bread for Bread Machine ½ cup of water. 2 teaspoons of dry milk. 1 tablespoon of molasses. 2/3 cup of grated carrots. 2 tablespoons of plain yogurt. 1 1/3 cups of white bread flour. in the order recommended in your bread machine manual. . 2 tablespoons of walnuts chopped. then press Start or On. Place all of the ingredients in your bread machine. 1 teaspoon of salt. 1 tablespoon of honey.
juice concentrate. defrosted. 1 1/2 tsp. combine flour. .Carrot Cake 2 1/2 C + 2TB whole-wheat pastry flour. cinnamon and nutmeg. Spoon batter into two 9" round nonstick baking pans. cream of tartar. lightly beaten. cream of tartar. peeled carrots. Set aside. 2 tsp. Preheat oven to 325F. 1 1/2 C grated. In medium bowl. unbeaten. baking soda. 1 1/2 tsp. Gently fold in lightly beaten egg white mixture. vanilla. jars carrot baby food puree. unbeaten egg white mixture and carrots. In a large mixing bowl. 1 1/2 tsp. ground nutmeg. Cool on wire racks for 20-30 min and remove from pans. cinnamon. vanilla 2 egg whites. Bake at 325 degrees for 40-45 min or until toothpick comes out clean. Stir into flour mixture and mix until just blended. 1 1/2 C honey. mix honey. 1/3 C frozen pineapple juice concentrate. 1/4 tsp. Stir in raisins. 1 C raisins. baking soda. 2 egg whites. 2 4 oz.
peeled and cubed 3/4 pound turnips. . Reduce the heat to medium-high and boil the vegetables until tender. Spoon the mashed vegetables into a serving dish. peeled and cubed 1 teaspoon salt 2 tablespoons butter. top with cubes of butter and drizzle with cream. Drain and mash the vegetables with a potato masher. carrots. fill with water to cover the vegetables and bring to a boil over high heat. and salt in a Dutch oven. peeled and cubed 1/4 pound carrots. 20 to 25 minutes.Clapshot 1 pound baking potatoes. turnips. cubed 3 tablespoons heavy cream Place the potatoes.
Stir in oil. Cover and let rise until almost doubled. apart on greased baking sheets. sugar. knead until smooth and elastic. . 2. beat until smooth. 3. 2. about 1 hour. Drain and place in a blender or food processor. In a large mixing bowl. Add eggs and 1/2 cup water. Punch dough down. puree until smooth. Place carrots in a saucepan and cover with water. about 6-8 minutes.Carrot Buns 4 cups sliced carrots 2 eggs. Add carrot mixture. Add enough remaining flour to form soft dough. beaten 1 cup warm water (110 degrees F to 115 degrees F) 2 (. about 1 hour. Turn onto a floured surface. salt and 5 cups flour. cook until tender. Cover and let rise in a warm place until doubled. dissolve yeast in remaining water. Bake at 350 degrees F for 18-20 minutes or until browned. Place in a greased bowl. turning once to grease top. molasses. Shape into 48 balls. Place 2-in.25 ounce) packages active dry yeast 3/4 cup vegetable oil 1/2 cup sugar 1 tablespoon molasses 2 teaspoons salt 8 1/2 cups all-purpose flour 1.
stir. Serve immediately. Pour into a serving dish and sprinkle with the parsley. add the chili powder and increase the heat to high. until the ginger ale is reduced to a glaze. peeled and cut on the bias 1/4-inch thick 1 ounce (2 tablespoons) unsalted butter Heavy pinch kosher salt 1 cup good-quality ginger ale 1/2 teaspoon chili powder 1 tablespoon chopped fresh parsley leaves Directions In a 12-inch sauté pan over medium heat.Glazed Carrots • • • • • • 1 pound carrots. approximately 4 to 5 minutes. remove the lid. . Once simmering. butter. Cover again and cook for 5 minutes. Cook. and reduce the heat to low. approximately 7 medium. Cover and bring to a simmer. tossing occasionally. salt and ginger ale. combine the carrots. Remove the lid.