As part of our suburban gardening experiment, we planted
carrots in our meter square raised bed last October. This carrot, whose root
was about the size of my pinkie toe plus another skinny two inches, was our
first edible harvest after three months of watering. There are now a dozen left
to dominate the allotted space between spinach plants after carefully thinning
the sprouts. Forty were weeded out with scarcely a thread of root, now
composted. These are not good statistics for carrot farming in my backyard!
According to my favorite brand of carrot juice, of which I consume half a
gallon weekly, it takes nine good-sized carrots to make 8 oz. of juice. At this
rate, we might just squeak out 4 oz. or so in another three months. But
instead, I’ll savor them raw and whole, for this is the sweetest carrot I’ve ever
eaten.
Tuesday, January 22, 2013
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment