This is the second winter we’ve stored carrots underground. The winter carrots are definitely the sweetest and tastiest of all. Something about the cold temperatures concentrates the sugars and flavor.
Here is how we do it…
One last planting of Rainbow and Napoli carrots went in the garden behind my house near the end of the summer, where they grew to full-size.
We sold some at market, gave some to shares which ended in December, and used quite a few in our soups and stews.
Before the ground froze, a trench about 18 inches deep was dug alongside the carrot patch. The remaining carrots were dug out and laid in the trench with the greens still on. Enough dirt was sprinkled in around them to hold them upright. A thick layer of salt hay was mounded on top to prevent the ground from freezing underneath.
Yesterday’s temps were in the 40s, and I went out back to replenish my supply. Moving aside the hay, I groped around in the wet earth and pulled them out one at a time. They were still fresh, firm, and rendolent with that unique carrotty fragrance.
Food? Doesn’t look like much until they come inside for a rinse…
Yummy, sweet and gorgeous! I wish you could taste how different these are from the ones you get in the supermarket!