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Daucus carota
Days to germination: 10-14 Germination temperature: 45-85°F Planting: direct sow Sow depth: 1/4" Days to maturity: 60 Plant spacing: 1" Row spacing: 6" Light: full sun Water: consistent, prefers drip Harvesting: when shoulder is about 1"-2" in diameter and is showing out of the ground Characteristics: purple-skinned with yellow flesh. Lovely sweet flavor. Grows to about 7" long. Frost tolerant.
Days to germination: 10-14 Germination temperature: 45-85°F Planting: direct sow Sow depth: 1/4" Days to maturity: 75 Plant spacing: 1" Row spacing: 6" Light: full sun Water: consistent, prefers drip Harvesting: when shoulder is about 1"-2" in diameter and is showing out of the ground Characteristics: dark orange root, great storage variety. Grows to about 7" long. Does well in heavy clay soil. Frost tolerant.
Carrots need balanced, nutrient rich soil to grow well. Small roots with large tops can indicate an imbalance in nitrogen and phosphorous. Phosphorous is responsible for root growth, among other things, which makes it highly valuable to carrot crops. Sometimes soil structure, such as rocky or heavy clay, can prohibit roots from growing to their full potential, but if it is a consistent issue a lack of phosphorous is more likely the cause. Vermicompost or worm castings are an excellent source of nutrients for carrots. It can be applied directly to the soil before planting or poured onto the soil when the carrots first emerge as a drench. A small handful of worm castings in a 5 gallon bucket of rain or filtered water goes much further than direct application, but will need to be repeated every couple of weeks.
There are a number of issues that can trouble carrots, but to date we have only encountered one. Regular crop rotation, healthy soil, and consistent watering is what we have found to be the best recipe for success.
For long-term cold storage removing the carrot tops prevents the roots from dehydrating and becoming limp. The tops can be used to make a nutrient dense Fermented Plant Juice, cooked and eaten, or composted. Most carrots do well overwintering in the ground. In the spring and summer we store the roots in a plastic bin with snap lid inside of the refrigerator. We do not wash the carrots prior to storing, as washing seems to reduce the longevity. Kept this way we have had crispy carrots for months after harvest.
Carrots can be cut, blanched, and frozen. Remove air from freezer bag when closing and label with date and variety name. Use within 12 months.
Carrots are a low-acid food and must be pressure canned for a safe, long shelf-life.
USDA Complete Guide to Home Canning
"The lactic acid producing bacteria feed on sugars that are present in the fruit and vegetables. Using this as a food source and creating the by products of acid and carbon dioxide. This not only preserves the food but also transforms the flavour and enhances certain flavours." -Michael Wilson, Restaurant Norman
Fermenting utilizes lactic acid bacteria to preserve raw foods. Lactic acid is a by-product of the bacteria's anaerobic respiration cycle and is what prohibits the bacteria responsible for spoilage from surviving and decaying the food. The carrot is submerged in a salt water brine and once the lactic acid bacteria begin replicating, the food begins to ferment. An unsealed lid allows the gas to move out of the space while preventing airborne debris from entering the container. If using a sealed jar it must be opened daily to allow the gas to escape and not build up. Fermenting is an excellent way to preserve the nutrition in raw foods, but it must be approached with respect and wisdom. The links below elaborate on methods, cautions, and creative possibilities.
The Noma Guide to Fermentaton by René Redzepi and David Zilber
Fermenting Culture: an interview with David Zilber
