Imperator: The most commonly commercially grown carrot. Similar in shape to Danvers, but thicker and sweeter.
Chantenay: Grows only 6 to 7 inches long and should be picked young.
There are many varieties within these types that boast many different shapes, sizes, and colors. You may see carrots in orange, red, yellow, purple, or white!
Harvest:
Root crops tend to push themselves out of the soil so you can see their “shoulders.” If they haven’t you can still check to see how large they are by poking your finger under the soil and feeling the girth of the root.
Harvest carrots when they reach between 3/4” and 2” across. Carrots will be sweeter and juicier the younger they are picked. If left in the ground too long they will get woody, dry, and flavorless.
Harvest by carefully holding the top of the carrot (the root, if possible, rather than the greens) and pull up while you wiggle it back and forth. Be careful not to break of the greens of the top of the root. Have a hand-spade or digging fork nearby just in case the ground is really tough. Use this to loosen the soil around the root - stick the spade into the ground 6 inches away from the carrot and then pull. Don’t try to dig the carrot out as you will likely cut into the root.
End of the harvest:
Once a carrot has been picked, it will not grow back. If left in the ground too long, roots will get woody, dry, and flavorless and may split. Greens will bolt (flower).
Storage and handling:
Separate roots from greens and store separately.
Brush soil off but do not wash until you are ready to eat them.
Store roots in a slightly opened bag or tuperware in the crisper drawer. Roots may store for up to a month.
Store greens in a bag or tupperware with a paper towel or cloth to soak up extra moisture. Greens may keep for up to two weeks.
Recipe ideas:
Enjoy carrots raw as a snack with peanut butter or hummus.
Try a sweet staple that even the kids will like: glazed carrots!
Mashed or pureed carrots can stand in for, or be mixed in with, mashed potatoes.
Don’t toss those carrot greens! Carrot greens are delicious and can be used in soups, broths, pastas, salads, as garnish, in pesto, in chimichurri, and so much more!
