Project life and Recipes from Home

 Hello ! Welcome to my Home this Sunday 

Wow ! Spring is here in South Louisiana. And I am cleaning up from the Fall and starting my garden  plans. I am reusing a small flower bed into a vegetable garden. After getting the soil ready I will be adding some seeds and plants. I always plant carrots to use for various recipes. Below is one of my favorites to make. 

Pictures  Key: 

1. House and back patio
2. Plant shopping and roses blooming
3. Garden planner amd recipes  

Carrots:

For a summer harvest, sow seeds outdoors 3 to 5 weeks before the last spring frost date..

• We recommend sowing seeds directly in the garden (or wherever you plan to grow them) rather than transplanting. Carrots do not like to have their roots disturbed. 
• Sow ¼ inch deep, 2 to 3 inches apart in rows 1 foot apart. Carrots are sometimes slow to germinate. They may take 2 to 3 weeks to show any sign of life, so don’t panic if your carrots don’t appear right away!

Carrots come in a rainbow of colors, sizes, and shapes.

• ‘‘Bolero’: slightly tapered; 7 to 8 inches; resists most leaf pests and blights. 
• ‘Danvers’: classic heirloom; 6 to 8 inches long, that tapers at the end and has a rich, dark orange color; suited to heavy soil.
• ‘Little Finger’: heirloom; a small Nantes type of carrot only 4 inches long and one inch thick; good for containers. 
• ‘Nantes’: cylindrical (not tapered); 6 to 7 inches; exceptionally sweet; crisp texture.
• ‘Thumberline’: heirloom; round carrot, good for clumpy or clay soil and containers.
• For unusual color, try heirloom ‘Red Cored Chantenay’ and bright ‘Solar Yellow’.

• Generally, the smaller the carrot, the better the taste.
• Harvest whenever desired maturity or size is reached. Carrots should be about as wide as your thumb or at least ½ of an inch in diameter. Carrots are biennial. If you fail to harvest and leave the carrots in the ground, the tops will flower and proeduce seeds in the next year.

Recipe: 

CHICK FIL A ( Copy)  CARROT RAISIN SALAD RECIPe

• 4  cups carrot shredded
• 2 cups pineapple chunks cut into small piece
• 1 cup raisins
• 1 cup mayonnaise
• 1 Tablespoon sugar or honey
• ½ teaspoon salt
• 2 teaspoons lemon juice

Instructions

• Drain any excess liquid from the carrots.
• Drain the can of pineapple and cut them into a small dice.
• Add the raisins and mix everything well. In a small bowl, combine the lemon juice, salad dressing, sugar and salt. Mix well and pour on top of the carrots. Combine everything until it’s well incorporated. Refrigerate for at least 30mins.

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