Agriculture Reference
In-Depth Information
Peel away wilting leaves and wash the outside of the cabbage. Cut cabbage into quarters and remove
the core with a knife. Shred it for coleslaw or cook by boiling, steaming, braising, or baking. Or use the
leaves for stuffed cabbage. To avoid unpleasant odors, do not overcook. Use a stainless steel pot and
cook until just tender. Place the leaves around a filling of meat or grain, and bake in the oven.
CARROTS
Daucus carota
Homegrown carrots come in many colors and shapes and taste so much better than those from the su-
permarket.
Start
Carrots grow best in sandy soil that is very loose and free of stones, so the carrots can easily push
through. Sow seeds in the spring, 4 inches apart and in rows a foot apart. If planting intensively, plant
12 carrots per square foot.
Grow
Weed diligently and mulch to retain moisture and speed germination. After a frost, cover carrot
rows with a layer of shredded leaves or straw, and harvest them later in the fall.
Harvest
Carrots are ready for harvest after about 2½ months of growing and when they are about ½
inch in diameter. The greens will be quite tall and it might be necessary to pull one out to see if the crop
is big enough. Pull them out gently, or dig them out by hand or with a trowel.
Store and Serve
Twist off the tops and store unwashed. Seal in air-tight plastic bags and refrigerate. Do
not put fresh carrots directly into the refrigerator, they will go limp. The greens are edible and can be
kept in cold water. Freeze carrots by blanching them in boiling water for 5 minutes. Place them in ice
water to stop the cooking, pack in a container, and store in the freezer.
Cooking enhances the natural sweetness of carrots—steam, boil, or bake. Scrub the dirt off gently
and leave the outer layer on as it is a good source of vitamin A. Toss carrots in a bit of olive oil, then
bake in the oven with other root vegetables. Raw carrots are well suited for juicing, or add peeled or
grated carrots to a salad. The greens are also nutritious—throw them into a stock or chop them into
salad.
CORN
Zea mays
