Carrot Seeds - Danvers 126 - Organic, ( Packet 1000 Seeds) Biannual !


$ 2.46 

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Seed packet contains Denver carrots 1000 seeds which will plant approximately a 40-foot row
Guaranteed to grow
77 days to harvest
Plant 1/4-inch to 1/2-inch deep, 15-inchrow spacing, and 2-inch plant spacing; cool weather crop
Organic Danvers 126 Carrot - A carrot you can count on! Danvers 126 is a stocky variety with broad shoulders up to 2" wide and a tapered V-shaped root averaging 7-8” long. Carrots are a bright, deep-orange color. Tops are rugged, strong enough to withstand a good yank, and show superior disease resistance in the High Mowing trial gardens. A great variety for canning, freezing, storing, and makes a superb glass of carrot juice for a home-grown daily dose of beta carotene. A practical, all-around variety which thrives even in heavy soils and has a high tolerance for hot conditions.

Days to maturity: 70 days

Carrots Carrots, flashes of vivid orange twisted up
from the dark brown soil, are nearly as delightful to harvest as they
are to eat. Countless dishes owe their sweet flavor, enticing color, and
satisfying texture to this universally loved, crispy-sweet vegetable.

Remove 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
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.

Materials: stew,sauce,pepper,garden,heirloom,soup,salads,Spiced Carrot Salad,stir fry

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