Carrots

carrot tops

Carrots are a hardy, cool-season crop that grows in the spring or fall in Kansas. Carrots harvested in cooler weather will be tender and sweet. While we think of carrots as bright orange roots, they can actually be found in a variety of other colors like yellow, red, white, and purple. The roots grow best in loose or sandy soils, so long slender varieties are not well adapted to growing in our heavier, tighter soils. Carrots are classified by the shape and length of the root. In our area, I recommend the shorter varieties due to our clay soils. There are five primary types:

Imperator types are the main type of commercial carrots. They have long (8-10”), slender roots that have a tapered tip.
Chantenay short to mid-length (4.5-5.5”) with large tops and a conical shape. They are better for shallow, heavy soils than long, skinny Imperator types.
Danvers types are conical, thick carrots that can be up to 7 inches long.
Nantes types are cylindrical with a blunt tip, and 6 to 7 inches long. These carrots have excellent flavor and quality and are a favorite of home gardeners.
Miniature/Oxheart/Paris Market types have short, stocky roots that are only 2 to 3 inches long. These are good types for heavy, clay soils, or container gardening.

Plant 5-10 feet of row per person for fresh use and an additional 10-15 feet for storage, freezing, or canning. Expect about 1 lb. of roots per linear foot of planted row. Para información en español, visite este sitio web.

How to Grow

There are many different colored carrot varieties available, including yellow, white, red, and purple. Many colored varieties will not perform well in the spring when the weather is warming rapidly, causing them to bolt. For best success, plant colored varieties in the fall. Beyond shape and color, look for varieties that are bolt-resistant, heat tolerant, and early maturing for spring planting. If you want to overwinter or store carrots in the fall, look for cold-tolerant varieties that are developed for overwintering.

Plant spring carrots in late March to mid-April. Make sure the soil is well tilled or loosened to an 8- to 9- inch depth before planting. Fall carrots should be planted in late July to early August. Plant seeds ¼ to ½ inch deep — deeper for fall planting — in moist soil. Rows may be as close as 12 inches apart with plants every 1 to 2 inches in the row. Thin carrots to the desired spacing (approximately 2") when the plants are small. When thinning its best to cut the extra seedlings off rather than pulling them and disturbing the roots of the desired seedlings. Until carrots germinate, avoid heavy watering that could form a crust on the soil surface. Sowing radish seeds along with the carrots may help prevent soil crusting. Germination may be slow and uneven in early spring. When planting in late summer for a fall crop, keep the soil evenly moist until germination. Consider using an organic mulch to help keep the soil cool and evenly moist.

Sunlight: Carrots prefer full sun locations with some protection from the summer sun during the hottest part of the day.
Temperature: Carrots are a cool season crop and don't like the heat of the summer. Carrots can be overwintered
Watering: Carrots require consistent, uniform moisture while they are growing to have proper root development (that is why we grow them after all), meaning you’ll need to water them when it becomes dry. When it gets close to harvest time, back off on watering because too much moister may cause the roots to crack.
Soil and Fertilization: Carrots prefer deep, well draining soils. If possible amend the soil with organic material prior to planting. Fertilize with a nitrogen only fertilizer prior to planting.
Pests and Diseases: Carrots are relatively pest free. Weeds should be controlled, especially when the plants are young. In addition to misshapen roots, one common issue people have when growing carrots is the tops of their carrots (the root) turning green. These green areas of the carrot are distasteful. This is caused when the top of the root is exposed to sunlight; they’re basically sunburned.
Succession Planting: Plant carrots every two weeks for a longer harvest in the summer and fall. You can also plant a several different varieties to extend the harvest season.

Harvest and Storage

carrot roots You can begin to harvest carrots when their roots are at least ½” in diameter. Most carrot varieties require 55 to 60 days from seeding to maturity. Often carrot tops will break when being pulled while trying to harvest, so it may be beneficial to loosen the soil around carrots prior to pulling or dig them. Carrots planted in the late summer and fall can be covered with mulch and harvested until the ground freezes solid. Carrots can be overwintered under heavy straw mulch or with a couple of layers of row cover fabric. The tops will die back with freezing temperatures, but the roots can be dug throughout the winter with only minor loss of quality. In the spring, the tops will begin to regrow, but will likely bolt quickly with warmer temperatures. Harvest any remaining carrots before significant regrowth occurs, or the roots will become woody and bitter.After harvesting, cut the tops to within ½ inch of the root top and store in plastic bags in a refrigerator until ready to use. Carrots can be stored for long periods.

To can your fresh carrots check out this Preserve it Safe, Preserve it Fresh publication.

Recipes

Carrots are very versatile and can be eaten raw, boiled, baked, roasted or grilled. Carrots are low in calories and are an excellent source of vitamin A. One 7 inch long root has only 35 calories, no fat, and supplies 270% of the daily vitamin A and 10% of the vitamin C requirement.

Maple Dijon Roasted Carrots

Ingredients

Directions

1 pound baby carrots
2 Tbs melted butter
3 Tbs real maple syrup
1 Tbs grainy Dijon mustard
Salt and pepper (to taste)
2 tsp fresh parsley leaves, minced (for garnish)

Preheat oven to 400 F.
Toss the carrots with the melted butter, maple syrup, Dijon mustard, and salt and pepper to taste.
Make sure each carrot is well coated, then transfer the carrots to a baking sheet lined with parchment paper.
Distribute evenly in one single layer.
Roast for 25 to 30 minutes or until the carrots are fork-tender and cooked through.
Garnish with minced parsley just before serving.

Recipe source: North Dakota State University Extension

Not Your Grandma's Carrot Salad

Ingredients	Directions
6 carrots, shredded 2 apples, diced 1/3 cup raisins 6 ounces plain yogurt	Combine all ingredients in medium bowl. Chill and serve.

Recipe source: Alabama A&M and Auburn University Extension

Parmesan Rosemary Carrot Fries

Ingredients	Directions
3 to 4 large carrots, peeled 3 Tbs olive oil ¼ cup grated Parmesan cheese 1 Tbs garlic powder Leaves from 4 sprigs of fresh rosemary, chopped ¼ tsp salt ¼ tsp pepper	Preheat oven to 400 F. Peel and cut the carrots lengthwise to resemble the shape of french fries. Mix olive oil, Parmesan, garlic powder, rosemary, salt and pepper in medium bowl. Add carrots and toss to coat. Place carrots on baking sheet lined with parchment paper and bake for 15 to 20 minutes or until carrots become slightly crispy. Turn carrots over halfway through baking.

Recipe source: North Dakota State University Extension