Carrots are a cool-season crop that thrive in both early spring and fall. But with the right planning, you can grow carrots nearly year-round in many climates. The key is knowing when to plant for each season to get the straightest, sweetest roots. In this guide, I’ll walk you through the best planting windows for…
Carrots are a cool-season crop that thrive when given the right location and soil conditions. For straight, sweet roots, location matters just as much as variety. If you’ve ever harvested stubby, twisted, or cracked carrots, poor site selection may be to blame. In this article, I’ll walk you through the best places to plant carrots…
Turnips can be boiled, steamed, and stir-fried. Cook turnips until they are just tender-crunchy–less than seven minutes or so for a young turnip. The flavor will be mildly sweet and crisp. Turnips can be cooked in several ways. Roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip…
Radishes are commonly eaten raw but they are also quite delicious cooked in butter. Radishes can taste mild and sweet or peppery and pungent. Common round and oblong radishes can be bright pink to crimson red, purple, and white. Daikon radishes –common in Asian cooking–are ivory. Black radishes–a winter radish–are spicy hot. Also of interest:…
You can grow carrots just about any time of the year in raised beds or containers—even in winter with the protection of a plastic tunnel. Carrots are easy to grow; just give them loose, rich soil free of clods and stones and a soil temperature anywhere between 45° and 85°F. Short and finger-size carrots that…
Beets have a sweet, earthy taste. They can be eaten raw or cooked. If you bake or roast beets in their skins, you can enjoy that flavor at its most intense. You can boil beets then peel and slice them and serve with a little oil and lemon. If you have any leftovers, put them…
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