In the Ground: Carrots

It was a big weekend for the farm — we’re about 10 days away from the last frost of the season. The long time Chicago native would recognize that a 70 degree weekend does not mean we won’t have one more snow ahead of us (I hear Tuesday).

In the ground on Friday went Carrots. This is the first vegetable I’ve planted that actually goes in the ground (radishes do, but only an inch or two). The hope is that the carrots will grow about a 4 to 6 inch root at the very least (yes, you actually eat the root of the plant). So you have to be very careful that you can grow down deep. See how easy it is to dig about 12 inches into the ground. If it gets really hard really quickly, the carrot is going to hit the same wall and stop growing. You really want to work your soil to allow the carrot to grow nice and easy.

If your dirt is ok, then you’re not likely to encounter any other troubles. Space them appropriately and watch them grow. What I’m planting this year, St Valery, matures in about 2 months. I like to plant a few carrots every 2 weeks to make sure I have carrots all season. They’ll make it all the way until the fall frost (you can overwinter carrots, but I’m not thinking winter yet).

As I’ve mentioned before, I look for heirlooms and in particular with this carrot, really old ones. Check out two different descriptions for this carrot. Both from 1885 and but from two different continents.

Baker Creek: The Vilmorins of France mentioned this variety in 1885 and said it had been grown a “long time” then. A large handsome variety with bright red-orange roots; smooth, 10″-12″ long & 2″-3″ in diameter. Sweet & tender. Rare. Our favorite!

Cherry Gal: ST VALERY CARROT was marketed as early as 1885 by the James Vick & Son Company of Rochester New York. Very desirable for private gardens and very productive. Roots are 8-10″ long, fine-grained, sweet and excellent for storage. 50-80 days. 50 seeds.