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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Carrots

vegetable

Growing:

Plant a few weeks before last frost date through mid June. Successive plantings will extend the harvest period. Plant seeds ¼ inch deep in rows 6 inches apart, or scatter seeds; thin seedlings to 3 inches. Harvest when root is orange and about as big around as your finger. You may leave them in the ground longer and even into winter if the garden is mulched, however carrots will become more tough the older they are.

Selecting & Storing:

Carrots should be bright orange, free of cracks and quite firm. Remove greens and store in the crisper of the refrigerator; best stored with other vegetables and not with fruits. Carrots will store for quite a long time refrigerated.

Basic Preparation:

Carrots may be eaten raw or cooked—either way they are a deliciously sweet treat! Wash them thoroughly under cold water and snip the ends and peel outer skin if desired.

Raw: Cut or peel for use in salads or cut in sticks for snacking.

Cooked: Cut into sticks or chunks, cover with water in a pan and simmer until tender.

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