Carrots are an excellent source of Vitamin A and add color to a meal. They can be served cooked or raw, by themselves or in salads and other dishes.
- There are short and long rooted varieties of carrots. It is best to plant the short-rooted varieties.
- Short Root:
- Little Finger
- Long Root:
- Imperator 58
- Danvers 126
- Short Root:
- Carrots should be planted in early spring or mid-fall.
- One square foot will yield about 16 carrots when placing the carrot seeds 3 inches apart and 1/2 inch deep.
Care During Season:
- Keep the carrots in your garden free of weeds, especially when they are small.
- Weeds will take nutrients and moisture from the soil and reduce your carrot yields.
- Carrots should be ready for harvest 70 to 80 days after planting.
- Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops.
- Avoid soft, wilted or split carrots.
- Wash carrots and store them in the bottom of the refrigerator.
- Refrigerate in a plastic bag with tops removed for up to 2 weeks.
This recipe is so easy and tastes so good.
Balsamic Glazed Carrots
- 16 oz baby carrots
- 1 tsp olive oil (extra virgin)
- 2 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- 1/2 tsp thyme, dried
- Place oil in a saute pan over medium to high heat. Add carrots. Let them cook for 10-12 min, or until slightly soft.
- Add balsamic vinegar, brown sugar, and thyme. Cook for an additional 5 min. and serve immediately.
Carrots can be found in orange, purple, white, red, or yellow varieties. They were the first vegetable to be commercially canned. They are free of fat, saturated fat, and cholesterol. Carrots are low in sodium and calories and high in Vitamins A and C.