fresheating

One of our biggest crops at Rural Studio Farm is carrots.

We can grow these tasty taproots in the field or the greenhouse during both spring and autumn. They are also cold-hardy, so they can be overwintered in the field for harvests throughout winter, just as we are doing right now.

Carrots are a member of the Umbelliferae family. Umbellula means umbrella in Latin, and many members of this family have umbrella-shaped flower clusters. This plant family also includes dill, parsley, caraway, cumin, fennel, parsnips, cilantro, celery, angelica, and Queen Anne’s lace. Carrots most likely originated in present-day Afghanistan, and the earliest records of their domestication are from Persia. Originally, all carrots were either white or purple until a mutation resulted in a chance yellow carrot. The yellow pigment—as well as reds and oranges—are from a class of chemicals called carotenoids, which are common in many of the fruits we eat, such as bell peppers, oranges, mangoes, melons, avocados and tomatoes. They also form the vibrant dark green of many leafy vegetables like kale, spinach, and broccoli. Nutritionally, carotenoids act as antioxidants, which neutralize free radicals, and are broken down in the body to form vitamin A.

Functionally, plants use carotenoids to aid in photosynthesis, so it is unusual that an underground plant part, like a carrot taproot, would express this color. The modern orange carrot emerged from cultivation of the chance yellow carrot strain. These new orange carrots were widely cultivated by the Dutch—supposedly as a tribute to William of Orange who led the fight for Dutch independence—and then popularized by the French. We still grow mostly orange carrots at RS Farm, but we also grow red, orange, purple, and yellow ones. They add a bright pop of color and each has their own differing flavor profiles.

Carrots are one of the few crops that we do not start as transplants because the taproots do not respond well to being disturbed. Instead, we spread the seed with a push seeder, which shallowly deposits seed at set intervals. Carrots can be planted close together and do not always have very even germination, so the seeder saves a lot of time. Keeping the soil moist is the best way to improve germination. It is also important to keep the soil moist as the roots grow, since uneven watering can cause the roots to split or crack.

While the tops of carrots are edible and can be used for making things like vegetable stock or pesto, we grow carrots for the roots. Farm-fresh carrots have much more flavor than supermarket carrots, and we love them fresh in our salads. Most carrots, however, will be frozen for future meals to be enjoyed even when they are not in season.