I harvest tons of wild carrot root from a nearby field. It's a biennial and only the first year roots are edible with the second year being too woody, although the core can be eaten. The flowers turn into a bird's nest of seeds which have long been used as a contraceptive, mostly as a highly effective "morning after pill" use. The wild carrot, while very small, is more nutrient dense, of course, than the domesticated carrot which is hybridized to be very high in sugars. Wild carrot roots can be chopped and dried and thrown into soups or roasted veggies year-round.
Grated carrots are great as a filler with meat. Minced meats of different kinds can be mixed with grated carrots. Tastes good, can use less meat. You can individualize the portions, from a very little carrot to 1/2 carrot to mostly carrot compared to your meat portion.
I eat a lot of carrots year 'round but like to stretch them by eating them in coleslaw. It is so easy and cheap to make, tastes fantastic with a bit of salt and pepper, and pairs well with every meat I have ever ate. It is a staple in my diet and my chief source of vitamin C (in the cabbage) as I've never been big on fruits.
There is an old method of growing carrots in sunken beds with warm horse manure in cold weather. This way you can harvest special varieties even in winter especially when covering them with a special warming fabric on top. UA-cam even shows this method. Look for the based 'Urban Farmer Curtis Stone' and others.
Carrots are great, even just to snack on. They have always been a staple crop in our family's gardens. I have never seen anything but the orange varieties in the stores.
Our carrots are just nearing pull time. We like to leave them in until a light frost, because like all fruits and vegetables, the cold causes a push for the plant to produce more sugar, which makes the food a bit more sweet. We do very well with the red and purple carrots, although a few varieties of orange do well also. I did read once that the orange varieties were a Norwegian variety and has become the norm. However, you never know, can't trust everything you read as I have tried to re reference that and can't seem to find anything to back that up.
I harvest tons of wild carrot root from a nearby field. It's a biennial and only the first year roots are edible with the second year being too woody, although the core can be eaten. The flowers turn into a bird's nest of seeds which have long been used as a contraceptive, mostly as a highly effective "morning after pill" use. The wild carrot, while very small, is more nutrient dense, of course, than the domesticated carrot which is hybridized to be very high in sugars. Wild carrot roots can be chopped and dried and thrown into soups or roasted veggies year-round.
Grated carrots are great as a filler with meat. Minced meats of different kinds can be mixed with grated carrots. Tastes good, can use less meat. You can individualize the portions, from a very little carrot to 1/2 carrot to mostly carrot compared to your meat portion.
I eat a lot of carrots year 'round but like to stretch them by eating them in coleslaw. It is so easy and cheap to make, tastes fantastic with a bit of salt and pepper, and pairs well with every meat I have ever ate. It is a staple in my diet and my chief source of vitamin C (in the cabbage) as I've never been big on fruits.
There is an old method of growing carrots in sunken beds with warm horse manure in cold weather. This way you can harvest special varieties even in winter especially when covering them with a special warming fabric on top. UA-cam even shows this method. Look for the based 'Urban Farmer Curtis Stone' and others.
I love carrots
Carrots, my favourite veg, like I said before, they're good for your eyes, never heard of them being pickled though.
Carott fritters! And brined carotts! If there is interest, I'll post a workable gluten free carott fritter recipe below
I love Carrots... they got all the vitamins and fiber I need
Carrots are great, even just to snack on. They have always been a staple crop in our family's gardens. I have never seen anything but the orange varieties in the stores.
Same. I grew up on orange carrots only. I THINK Whole Foods may have the other colors. I'll check out soon.
@@chadpopulisjr243 Thanks for the tip. I'll have to check out Whole Foods as well.
Our carrots are just nearing pull time. We like to leave them in until a light frost, because like all fruits and vegetables, the cold causes a push for the plant to produce more sugar, which makes the food a bit more sweet. We do very well with the red and purple carrots, although a few varieties of orange do well also. I did read once that the orange varieties were a Norwegian variety and has become the norm. However, you never know, can't trust everything you read as I have tried to re reference that and can't seem to find anything to back that up.
I read somewhere that it was bred by the dutch. To match their orange colors. Cant remember where though
@@theseasonaldiet1973 you could be right. It's been a while since I read the orange carrot article, and who knows the accuracy of the story?.
Whatsup doc
Carrots originated in the area around modern day Afghanistan.