Joys & Challenges of Growing Carrots

| March 3, 2015 | 2 Replies

The new episode of “Late Bloomer” is the Joys & Challenges of Growing Carrots. This, the 60th episode and Season 3 finale, covers my three-year experience growing carrots in containers and in a raised bed in my front yard. I’m hearing in a lot of comments that I wasn’t alone finding carrots challenging to grow, even for some experienced gardeners, but the tips I’ve including may help you to success. And hopefully you will enjoy watching my carrot adventure! Don’t miss trying to pull my parsnips!

Joys & Challenges of Growing Carrots - harvest

Carrots from barrel harvest 2013

In particular, I mention my lettuce planting technique for planting carrot seed in containers. I found that worked well, because the trickiest part of growing carrots is getting the seed to germinate. If your containers are covered in a damp towel and out of the sun, the soil will stay moist the three weeks or so they take to germinate.

Joys & Challenges of Growing Carrots - baby finger

Baby Finger Organic Carrots

If you have a technique that works well for you, please share in a comment. The joys balance the challenges of growing carrots when you get a good harvest.

Kaye’s Chicken Soup Recipe

1 large whole organic chicken, skinned

several stalks organic celery*

several organic carrots

1 large organic parsnip

1 large organic onion

2-3 cloves of garlic

1/2 cup organic Basmati or wild rice, if desired

fresh herbs: thyme, bay leaf, basil, oregano, etc.

1 chopped Serrano pepper, seeds removed, if heat is desired

Sea Salt & Pepper to taste

Gently ease the skinned and rinsed chicken into simmering pot of filtered water. Water should be level with top of chicken. Drop in 2 carrots, 2 stalks celery, 1/2 onion, 2 cloves garlic, loosely chopped and bay leaf. Bring to a gentle boil, then cover and reduce to a simmer.

While the chicken is cooking, about 30 minutes (if a leg tears off easily it is done), chop or slice the remaining celery, carrots, onion and garlic, and pepper, if desired. When chicken is done, transfer it to a large bowl to cool. Strain out the vegetables and discard.

Skim off excess fat from broth, bring back to a gentle boil and add remaining vegetables, and rice, if desired. While the vegetables and rice are cooking, 10-20 minutes, remove meat from bones and cut into bite-size chunks. By the time you have that done, the vegetables and rice will be done. Add the chicken and herbs, season to taste. Serve!

I discovered the general idea for building the broth with two rounds of veggies in a Los Angeles Times food article about 20 years ago and have been making it this way since.


*Celery is one of the top three fruits and vegetables most sprayed with pesticides, including strawberries and red apples, so be sure to buy organic.

Thanks so much for watching and please share with a friend! – Kaye

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Category: Cool Season, Late Bloomer Episodes, Vegetables

Comments (2)

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  1. Cristiane says:

    Olá Kaye,

    Estou amando seus vídeos!!
    Gostaria de saber se você vende sementes, aqui no Brasil não encontro algumas tipo kale, bear purple, borage e alguns tipos de tomate.
    Se você puder enviar para o Brasil, por favor me avise, ok?
    Gostaria muito de poder plantar essas sementes.
    Estou amando assistir seus vídeos, hoje plantei tomates e milho, amo!!!
    Beijos querida.


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