Growing carrots in our Virginia clay soil is always a challenge, but the Local Food Project crew has been carefully tending a test bed of four different varieties this season. We’ve weeded and thinned and loosened the soil and weeded again. Now we’re harvesting our first sweet and crunchy baby carrots! We have creamy-colored White Satin, shockingly vibrant Purple Haze, bright orange Nelson, and small round Parmex. Picked straight from the soil, this fistful of carrots smelled fresh and delicious—the hard work was worth it!
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