I started these carrots from seed in mid-April (April 13 post) in stacked styrofoam containers.
These are a stubby type of carrot so I thought the depth was enough. It was actually; but I did a poor job of thinning out the carrots and they were packed in a bit tight; so they are still a bit small. I've been nibbling on them over the past week or two and I thought it was time to just harvest them.
I have plenty of other carrots (several varieties) that are also well on their way:
|On the Patio Stairs|
|In a Raised Garden|
|Container in the Greenhouse|
I only got about a half pound of these Paris Market Atlas carrots, but they are really tasty. I cooked them with some grated ginger, orange zest and orange juice to make a bit of a glaze. I don't know why so many recipes for glazed carrots always call for sugar or honey. Carrots are plenty sweet, and the orange juice provides enough sugars to create a nice sticky glaze. Add a bit of butter at the end, and it makes a delicious side dish.