Specifics of growing peas and carrots by Kem Ormond

With the onset of September, the garden fills with life, and the author of the material is already harvesting peas. Fresh legumes are valued for their flavor and versatility: they can be eaten fresh, added to salads, casseroles, stir-fries, baked goods, or glazed with brown sugar. Thanks to sequential plantings, a nearly year-round supply of this crop can be ensured.

Carrots should be sown with seed directly into the soil, as they tolerate the transplanting of seedlings poorly. In row sowing, the distance between rows should be 40–50 cm, and the seed embedding depth should be no more than 6 mm. The soil must be thoroughly tilled to avoid root branching due to obstacles, while avoiding an excess of nitrogen, which stimulates foliage growth to the detriment of the roots. For small carrot seed, a fine-cloddy soil structure is critically important. The late sowing period usually falls in March, as cooler conditions slow down germination and increase the risk of damage by slugs and snails. Overwintering of late autumn sowings is possible, but in early spring, premature bolting should be guarded against.

To protect young seedlings from birds and cats, the beds can be covered with a fabric. About four weeks later, after the appearance of true leaves, thinning is carried out for the uniform development of the root crops. The signal for harvesting is the appearance of carrot shoulders above the soil surface upon reaching the desired size. Among popular cultivars, Manchester, Majestic, and Nantes are mentioned, along with popular heirlooms and rainbow mixtures.

Carrots are rich in beta-carotene, antioxidants, and dietary fiber. In culinary use, root crops are used for making casseroles, fritters, soups, gnocchi, and also as a substitute for crackers when served with hummus and dips. In addition, carrots are used in vegetable marinades and for baking carrot cake.