Tendensweet Carrot Seeds, Biannual Vegetable, Caribbeangardenseed

 CARROT TENDERSWEET, Biannual,Heirloom,Non-Hybrid,Non-GMO

APPROX 20,000 – 25,000 HEIRLOOM 1935 75 DAYS, 7.5X1.5″ TAPERED CARROT WITH A BLUNT END CORELESS FINE GRAINED ROOT RATED AS ONE OF THE SWEETEST CARROTS RICH, ORANGE COLOR VERY SMOOTH SKIN AND CONSISTENTLY CRISP HOLDS COLOR DURING COOKING, PROCESSES WELL AND MAKES EXCELLENT CANNED CARROTS OR PICKLES
Carrots are an annual cool-season crop, half-hardy to frost and light freezes. They develop quite normally under a variety of temperature conditions, except very warm temperatures. It is often said that frost, or cold weather will make them even sweeter.

Carrots grow quickly at first, sending down a tiny orange root that expands and develops more quickly toward the end of its growing period. As with all root crops, rapid, steady development produces the best results. Keep the row weed free with light shallow cultivation or heavy mulching. The seedlings must have steady moisture to develop well, with less moisture as the roots mature. Too much moisture at the end of maturing will cause the roots to crack. To prevent greening the shoulders, hill up dirt around the greens.

When to Plant

Carrots are hardy, and can be planted as soon as the ground can be worked. For a continual crop, sections of the row can be planted every 2 weeks to late May. For a fall crop, more sowings can be started in late July.

How to Plant

Since carrot seed germinates slowly, it can be mixed with radish or leaf lettuce, which germinate quickly and mark the row. The pulling of radish and leaf lettuce plants will also provide some natural thinning. Carrots do not transplant well, so start them outdoors once the soil is at least 45 degrees F. 

Sow seeds evenly in a very shallow furrow, about 1/4 inch deep, and keep seeds moist so they will germinate. 

Space rows about 12″ apart and when the first leaves emerge, thin to 1″ apart; when true leaves emerge, thin to 3″ apart. 

If you delay final thinning a bit, you can use the removed roots as baby carrots.

How to Harvest

Mature carrots will be ready in about 2 months, although some gardeners find them more succulent when they are pulled earlier than this. A tiny head or crown of orange will appear at the soil line when the carrots are maturing. The diameter of the carrot is a good indication of its maturity level. If the diameter is about what you would expect, the length probably is also. The only way to really know is to pull a few up. Pull only those carrots needed since they remain fresh in the ground for some time. The late summer crop can be harvested in winter if mulched, a light frost is said to sweeten the carrot’s flavor. The darkest and greenest tops indicate the largest carrots. Carrots store very well in the fridge when covered in water.

STORAGE 
Remove the leafy green tops, leaving about an inch of stems. Refrigerate
dry, unwashed carrots in a plastic bag for two weeks or longer. 

HANDLING
Peel carrots or scrub carrots well with a stiff brush just before using.
Trim off any green spots, which can taste bitter. When slicing or chopping carrots for cooking, be sure to make all the pieces relatively the
same size; this will ensure an evenly cooked dish.

Spiced Carrot Salad
In this exotic recipe from Morocco, carrots are blanched until they
are barely tender, then marinated in a lemony-sweet spiced dressing. Slivered dried prunes and/or chopped black olives (both
common Moroccan ingredients) or a handful of currants
make great additions to this recipe. Angelic Organics Kitchen.
Serves 4 to 6
2 cups diagonally sliced or julienned carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice
2 cloves garlic minced (about 1 teaspoon)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/3 cup olive oil
lemon slices
1. Bring a medium pot of water to a boil. Add the carrots; boil
until barely tender and still brightly colored, 1 to 2 minutes.
2. Drain the carrots and immediately run cold water over them
to stop the cooking. Drain well.
3. Transfer the carrots to a large salad bowl. Add the parsley,
cilantro, and mint; toss to combine.
4. Mix the lemon juice, garlic, cumin, cinnamon, paprika, and
cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive
oil in a thin stream, whisking constantly, until the dressing is thick
and no longer separates.
5. Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.
6. Let the salad come to room temperature before serving. Top each
serving with a lemon slice.