Chantenay Red Cored 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

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