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Carrot Harvest 2014

05/09/2014

I’ve tried growing carrots for a few years but this was the first year I can truly say it was a little bit of a success. Raised beds are a must, and I probably need to till more, although I’ve been trying to till as little as possible now that the main garden has been dug in order to keep beneficial fungi in the soil which makes for a healthy little ecosystem and also helps plant roots take up more nutrients. (Check out this recent Mother Earth News article for more about this.)

This year I grew Atlas carrots from Johnny’s Seeds and Red Core Chantenay from Seeds of Change. I harvested 6 pounds, 5 and 3/4 ounces of the Atlas and 11 pounds, 5 and 1/4 ounces of the Red Cores. I think I should have harvested them earlier, they were bigger than they should have been and kind of cracked and bursting in some cases. We ate the ones that were not cracked straight out of the ground (after a washing); both varieties are very sweet with less of a carrot “bite” than from those you get at the grocery store. The others I preserved in a few different ways, made into carrot-zucchini bread, threw into stir fries, and have the rest in the fridge for future use.

I planted more for an autumn crop, which I hope to cellar or overwinter in the ground. Carrots are said to get sweeter after the first frost. We’ll see…

Carrot Bed Late August

Carrot Bed Late August

Atlas Carrots

Atlas Carrots

Atlas Carrots

Atlas Carrots

Atlas Carrot

Atlas Carrot

Red Core Chantenay Carrots

Red Core Chantenay Carrots

Harvested Carrots 8_27 (2)

Spicy Carrot Pickles Broth Bath

Spicy Carrot Pickles Broth Bath

L to R: Escabeche Vegetables with V's Hot Portugal Peppers; Escabeche Vegetables with Jalapeno; Spicy Carrot Pickles

L to R: Escabeche Vegetables with V’s Hot Portugal Peppers; Escabeche Vegetables with Jalapeno; Spicy Carrot Pickles

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