cooked carrots with parsley

Recipes, Root Vegetables

Daucus carota

I don’t think I’ve ever grown enough carrots to really taste them. Last Tuesday, I pulled a big bunch and cooked enough to make five nice servings. They were delicious. Like a home grown tomato, a whole different flavor than store bought. I think I’ll expand my carrot crop next year with some different varieties.

2 Comments. Leave new

  • For taste, one of my favorites are white carrots. They are mild tasting, have much less bitterness than other carrots and they are usually very tender. The one disadvantage is they are sometimes so tender that they easily break when you harvest them.

    For hardiness, go for yellow. They grow fast and strong like a weed.

    For color, purple varieties are my favorite.

    Of course all of these things will vary from season to season and other environmental factors.

  • Even the simplest of dishes can be made to look appetising. Lovely colurs,very healthy.


Leave a Reply

Your email address will not be published. Required fields are marked *

Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed

Previous Post
carrot harvest
Next Post
sunlit beet stems