3000 Parisian Carrot seeds, ANNUAL VEGETABLES
A little round carrot that is a nineteenth-century French heirloom! Parisian is an early orange-red carrot that grows almost more like the shape of a large radish. Excels in clay or rocky soil where other carrots have problems developing properly.
Vegetable Seeds Per Oz: 32000
Sow seeds as early as the ground can be worked, directly into rows that are twelve to eighteen inches apart. Make successive plantings until mid to late summer. The carrot fly can be a nuisance insect but planting the herb Sage nearby is said to help repel insects.
Carrots originated in what is now Afghanistan, Iran, and Pakistan and by about 1000 A.D., they were being grown from India to the Eastern Mediterranean. By the 1300s, purple and yellow carrots had spread as far as western Europe and China. White and orange carrots first appeared in Europe during the 1700s. Orange carrots quickly displaced all other colors and dominate the world to this day.
Carrots are an excellent source of beta-carotene (pro-vitamin A). Generally, the brighter the orange color, the higher the content of beta-carotene and vitamins. High-pigment varieties are also an excellent source of antioxidants thought to help prevent cancer.
Vegetable Botanical Name: Daucus carota
Vegetable Duration: Biennial
Vegetable Days to Maturity: 70
Vegetable Seeds Per Oz: 32000
Vegetable Height: 12” to 18”
Vegetable Planting: Direct sow outside in early spring. Can be fall planted. Plant about 2” apart and 1/4“ below soil surface. Can sow closer, then thin later. Rows should be spaced at 18”-24” apart.
Vegetable Planting: Direct sow outside in early spring. Can be fall planted. Plant about 2” apart and 1/4“ below soil surface. Can sow closer, then thin later. Rows should be spaced at 18”-24” apart.-
CARROT CAKE RECIPE
Ingredients:butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 cup corn oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups walnuts, shelled, chopped
1 1/2 cups shredded coconut
1 1/3 cups carrots, cooked, pureed
3/4 cup crushed pineapple, drained
CREAM CHEESE FROSTING
8 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 lemon, juice of
Preheat the oven to 350°F Grease two 9-inch springform pans.
Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream together the cream cheese and butter in a mixing bowl.
Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.
Stir in the vanilla, and lemon juice if desired.
STORAGERemove the leafy green tops, leaving about an inch of stems. Refrigerate
dry, unwashed carrots in a plastic bag for two weeks or longer.
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
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.
On Apr-05-13 at 20:04:37 PDT, seller added the following information: