Red Cored Chantenay Carrot

This popular variety has sweet orange flesh, wide shoulders, thick, edible roots, and a red-orange core that gives the variety its name. Easy to grow—prepare and enrich the soil with nutrients, and a prolific harvest will result. The 6" roots are great for soups, canning, or fresh eating. Introduced by C.C. Morse & Company in 1929.

• 70 days
• Conventional
• Red-orange core
• Sweet flavor
• Wide shoulders
• Roots grow to 6 inches

This variety works for:

• Fresh eating
• Steaming
• Boiling
• Soup
• Canning
• Storage

Carrots are one of the most popular vegetables for fresh eating and have also become a staple of juicing. Grated carrots can be tossed into a salad or with zucchini and fried.

Try pairing your roasted carrots with ginger, mushrooms, and red wine vinegar or creating a carrot-curry soup to warm up on cold winter days.

Diced carrots are part of the "culinary trinity" of stock/broth, known as mirepoix, which also includes celery and onions. Mix 2 parts onions to 1 part each of carrot and celery to form the flavor base for many stocks, soups, stews, and sauces.

Instructions - Sow seeds outdoors 3-4 weeks before last spring frost, or as soon as soil can be worked. Keeping soil moist throughout the germination period is important to success. Misting the planted area daily or covering is recommended. Carrots are slow to germinate and need steady moisture until germination. Sow successively throughout the season for fresh carrots.

• Direct Seed: 1/2" Apart
• Seed Depth: 1/4"
• Rows Apart: 16-24"
• Thin: 2-4" Apart