Oh sweet glory, the purple hazes are ready!
Tag Archives: purple haze carrots
I’m quite convinced that everyone needs a few purple haze carrots in their life. Especially sliced thin. So beautiful. This is what I like about growing our own food. We have the option to fill our meals with little works of art like these. They say it’s the small things in life that make you rich. This is one of those small things that we try and fill our days with. Sliced purple haze carrots. And our lives are ever so slightly improved because of them.
We picked (or rather Scott picked) all of the carrots around the tomatoes Saturday. He was inspired after reading the “All About Growing Carrots” article in the new Mother Earth News. They wrote that you shouldn’t leave mature carrots in warm soil any longer than necessary because critters start to find them. And we have started to notice that a few were getting nibbled on.
We also learned that carrots are divided into five types: Nante, Chantenay, Miniature, Imperator and Danvers. our Purple Haze falls into the Imperator category which means that they have long, tapered roots with stocky shoulders and that they store well.
Our little Thumbelinas rightly fall into the Miniature category, who’s notes say that they have a sweet flavor when mature and have only limited storage potential.
So what can we do with this carrot bounty? Well, we can freeze them, eat them raw, can them, pickle them, but I prefer the carrot cake option. Yes, I see a carrot cake in our near future.
I had great intentions of posting everyday this week, but it looks like our family’s been taken over by an evil summer flu bug. Instead of posting anything of merit, I’ll simply show you a picture of what we picked on Tuesday, before we got sick. Purple Haze and Thumbelina carrots, cantelope and beans.
Have a great weekend! See you next week.
….be sure to wear Purple Haze carrots in your hair..
You got the song reference, right? Yes, my sense of humor does border on cheesy, or rather is firmly planted in cheese.
Anyway, we’ve taken the Growing Challenge from seed to harvest! They taste good too (the carrots that is). Sweet, but not too sweet.
Since we’re in the kitchen, I opened the fridge door a few minutes ago and saw that Scott had harvested our first zucchinis and blossoms. Also our first pesto of the year augmented with spinach which we enjoyed on our leftover gnocchi. A tupperware full of last years defrosted nectarines. And three dozen eggs. Anyone have any good egg recipes?