So carrots. Sometimes when a carrot is growing, it’ll hit a rock or something in the soil, and depending on how old the carrot is, and how big the rock is, it’ll split, or grow into weird shapes. The carrot itself is still a delicious nutritious carrot. But it just looks different. Here are some of the weird looking carrots that we harvested this week.
So one of our CSA members got this one in their bin (above). It kind of looks like a high five. Or a garden trowel. Or a regular carrot with two big arms.
Here’s a picture of Jean Guy and Chris high fiving with the high five carrot.
This one looks like the X-wing fighter jet from star wars.
And here’s one that I found on the internet because we only actually had 3 weird looking carrots:
I think it looks like it has four legs and a big nose.
Anyways here’s what the weeks bin looked like:
And the culprits:
Carrot: Scarlet Nantes (Dauscus carota) HeirloomThis heirloom variety has been grown and adapted to North American conditions for at least 50 years. It has strong tops and delicious flavour.
Bush Bean: Dragon Tongue (Phaseolus vulgaris)An old Dutch heritage variety that can be eaten fresh, or dried for use in winter soups and stews.
Kohlrabi greens: Kohlrabi is a cultivar of the cabbage. Its name means “cabbage turnip” and has a mild flavor reminiscent of these two vegetables. The greens are also edible and delicious! These can be cooked just like Swiss chard.
Cucumber: Cool Breeze (Cucumis sativus) This self polinating cucumber produces uniform, dark green cukes in only 45 days! Perfect to use raw and an excellent candidate for pickling.
Cucumber: Richmond Green Apple (Cucumis sativus) HeirloomAn Australian heirloom that is starting to impress gardeners worldwide. Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.
Garlic: Russian Red (Allium ophioscorodon)The Doukhobors, a communal pacifistic religious sect of Russian origin, introduced this garlic cultivar to British Columbia in the late 1800s. A Rocambole hardneck variety with a strong garlic flavor and a warm sweet aftertaste.
Kale: Red Russian (Brassica oleracea var. acephala) Heirloom This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.
Kohlrabi: Kolibri (Brassica oleracea var. gongylodes)Kohlrabi can be used around the kitchen just as you would a carrot. They are a great source of vitamin C, calcium, and iron. When eaten raw they taste like a radish, and when cooked they taste like a cabbage.
Leeks: Varna (Allium ampeloprasum var. porrum)The ultimate fast growing summer leek. Produces thin white stalks that can reach a length of 35 cms.
Onion: Candy (Allium cepa)These large, white, classic looking round onions have a mild yet sweet flavour.
Pac Choi: Toy Choi (Brassica rapa chinensis)“extra dwarf” variety very tender, nitrous and juicy.
Summer Squash: Starship (Cucurbita pepo) This dark green paddy pan is our fastest growing variety. A shiny summer squash that keeps its distinctive shape and grows vigorously.
Summer Squash: Amatista Grey (Cucurbita pepo) These grayish green summer squashes are some of the first squashes to mature. Their zucchini like taste and texture make them versatile around the kitchen.
Swiss Chard: Bright Lights (Beta vulgaris var. cicla)This beet relative is a good source of beta-carotene, vitamin C, iron and calcium. Thick red, yellow, gold, rose and white stems add colour and flavour to any meal.
Cucumber: White (Cucumis sativus)Medium size, white cucumber from Italy. Thin skin. Used traditionally for pickling but also good for fresh eating.
Potato: Chieftan Organic (Solanum tuberosum) Oval to oblong tubers with smooth, bright red skin and white flesh. Widely adapted variety that stores well. Great to use for boiling, baking, and making french fries.
Potato: Yukon Gold Organic (Solanum tuberosum) An early season potato that produces oval shaped tubers with yellow skin and yellow flesh that retains its colour when cooked.
An excellent choice for baking, boiling, roasting and frying. Stores very well.
Basil: Italian (Ocimum basilicum)A very popular versatile herb. Both fresh and dried leaves are used in seasoning meat, poultry, fish, many italian tomato and pasta dishes. It is also used in salads, dressings and is the main ingredient in pesto sauce.
Sprouts: Sunflower (Helianthus annuus) Sunflower sprouts are baby sunflowers. While many of us do know that sunflower seeds are nutritious, few people realize that they are almost 25% protein, contain vitamins A, D, E, and B complex, incredible amounts of potassium, and are high in calcium, magnesium, and iron. And since germination activates a plant’s stored energy, the sprouts have fewer calories, yet more of all these vitamins and minerals than do the dry seeds!