What did I find, discover, or uncover this week?
Well, buried beneath the soil in our garden lay a beautiful rainbow of heirloom carrots, which we dug up, admired, photographed and then ate for supper!
This was our first year experimenting with heirloom carrots. I ordered the seeds online and we planted them in late May. They grew quite slowly this summer — but they did grow — and I think they’re incredibly beautiful. They are also incredibly flavourful.
The varieties here are Chantenay, Atomic Red, Dragon and Amarillo.
Hybrid seeds are created by crossing two selected varieties, sometimes resulting in vigorous plants that yield more than heirlooms. Heirloom vegetables are old-time varieties, open-pollinated instead of hybrid, and saved and handed down through multiple generations of families.
One of the main advantages of heirloom vegetables is exceptional taste and, some would argue, higher nutritional value. A lot of the breeding programs for modern hybrids have sacrificed taste and nutrition.
I know I’ve eaten at restaurants that serve heirloom vegetables and fruit, and, upon tasting the rich, deep flavours, my reaction has been: “This is a carrot, tomato, melon or (fill in the blanks)….?” because the flavour is so much better than the standard grocery store fare.
These carrots have been a great find.
Sharing with Kim Klassen’s Friday Finds