The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot.
The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, and vitamin B6.
The United Nations Food and Agriculture Organization (FAO) reports that world production of carrots and turnips (these plants are combined by the FAO) for 2018 was 40 million tonnes, with 45% of the world total grown in China. Carrots are commonly consumed raw or cooked in various cuisines.
The word is first recorded in English circa 1530 and was borrowed from Middle French carotte, itself from Late Latin carōta, from ancient Greek καρωτόν karōtón), originally from the Proto-Indo-European root *ker- ('horn'), due to its horn-like shape. In Old English, carrots (typically white at the time) were not clearly distinguished from parsnips: the two were collectively called moru or more (from Proto-Indo-European *mork- 'edible root', cf. German Möhre or Russian морковь (morkov)).
Various languages still use the same word for carrot as they do for root; e.g. Dutch wortel.
Both written history and molecular genetic studies indicate that the domestic carrot has a single origin in Central Asia. Its wild ancestors probably originated in Persia (regions of which are now Iran and Afghanistan), which remains the center of diversity for the wild carrot Daucus carota. A naturally occurring subspecies of the wild carrot was presumably bred selectively over the centuries to reduce bitterness, increase sweetness and minimize the woody core; this process produced the familiar garden vegetable.
When they were first cultivated, carrots were grown for their aromatic leaves and seeds rather than their roots. Carrot seeds have been found in Switzerland and Southern Germany dating back to 2000–3000 BC. Some close relatives of the carrot are still grown for their leaves and seeds, such as parsley, cilantro, coriander, fennel, anise, dill and cumin. The first mention of the root in classical sources is from the 1st century AD; the Romans ate a root vegetable called pastinaca, which may have been either the carrot or the closely related parsnip.
Carrots are grown from seed and can take up to four months (120 days) to mature, but most cultivars mature within 70 to 80 days under the right conditions. They grow best in full sun but tolerate some shade. The optimum temperature is 61 to 70 °F. The ideal soil is deep, loose and well-drained, sandy or loamy, with a pH of 6.3 to 6.8.
Fertilizer should be applied according to soil type because the crop requires low levels of nitrogen, moderate phosphate and high potash. Rich or rocky soils should be avoided, as these will cause the roots to become hairy and/or misshapen. Irrigation is applied when needed to keep the soil moist. After sprouting, the crop is eventually thinned to a spacing of 3 to 4 inches and weeded to prevent competition beneath the soil.
In 2020, world production of carrots (combined with turnips) was 41 million tonnes, with China producing 44% of the world total (table). Other major producers were Uzbekistan and the United States.
Carrots can be stored for several months in the refrigerator or over winter in a moist, cool place. For long term storage, unwashed carrots can be placed in a bucket between layers of sand, a 50/50 mix of sand and wood shavings, or in soil. A temperature range of 32 to 40 °F and 98% humidity is best.
In Fargo, ND, a hot dish is basically a warm-ya-up, comforting casserole that's bursting with goodness. We think we hit the nail on the head with our recipe for Fargo Hot Dish. It's a layered casserole that features hearty noodles, ground beef tossed with tomato sauce, a savory cheese filling, and more. Now you can enjoy a taste of Fargo hospitality wherever you are!
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cups spaghetti sauce
- 1/4 teaspoon black pepper
- 1 (8-ounce) package cream cheese, softened
- 1 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 ounces wide egg noodles, cooked and drained
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded cheddar cheese
- Preheat oven to 350º. Coat an 8-inch-square baking dish with cooking spray.
- In a large skillet over medium-high heat, cook ground beef and onion 5 to 7 minutes, or until browned; drain off excess liquid. Stir in spaghetti sauce and pepper; heat 2 minutes.
- In a medium bowl, combine cream cheese, sour cream, milk, garlic powder, and salt; mix well.
- In the baking dish, layer half the noodles, half the meat mixture, half the cream cheese mixture, and all the spinach. Repeat layers with noodles, meat mixture, and cream cheese mixture. Cover with aluminum foil.
- Bake 40 to 45 minutes, or until heated through. Remove foil, sprinkle with cheese, and bake 5 more minutes, or until cheese is melted.
Also celebrating is Linda Kuehl, daughter-in-law of friends Patty (& the late Cliff) Kuehl... HAPPY BIRTHDAY LINDA!!
1947 – Albert Brooks, American comedian
On July 22nd, relax in the shade and enjoy National Hammock Day. These portable, comfortable slings create excellent napping spaces no matter where you are!
A hammock is a sling made of fabric, rope or netting. When suspended between two points, a hammock forms a sling used for swinging, sleeping or resting. We usually suspend a hammock between trees or posts.
The hammock dates back thousands of years to Central America where it protected people from creatures and dirt. However, the netted bed didn’t find Europe until explorers brought it back in the 17th century. Not long after, the hammock found its way onto naval ships, providing comfort and maximizing space.
After swaying across the oceans, the hammock eventually became a more leisurely item. Made from a variety of fabrics, it is suspended between trees in backyards and at lake cabins. Easily packed into a backpack, hammocks became essential elements of survival. Hikers, campers, and mountain climbers added the light and compact sleep sling to their kits.
If the leisure of hammocks seems ho-hum to you, don’t go the relaxing route. Extreme hammocking puts the adventure into your rest and relaxation. Thrill-seekers sleep in hammocks hundreds of feet above a canyon floor.
Whether you use a hammock to take a nap or as a convenient tool in your camping kit, July 22nd second recognizes one innovative way to catch some sleep.
HOW TO OBSERVE NATIONAL HAMMOCK DAY
Hang up your hammock and take a nap. Use your own or borrow a hammock to celebrate. Host a hammock event, encouraging others to relax in the great outdoors. You can also conduct some research.
- Do you sleep better in a hammock or in a bed? According to a Swiss research team at the University of Geneva, the hammock wins. Conduct your own tests to see if it’s true.
- Which is easier to pack, a hammock or an air mattress?
- Sticking to our hammock vs. air mattress test, which is easier to set up?
- Manufacturers make hammocks out of a variety of materials; Which one do you prefer?
- Answer this question: Which is easier to get out of, a hammock or mattress?
