12/01/2021
November 2021
A Tasty and Lovely Garden for the Winter: Carrots
By: David King, Garden Master
Carrots are “cold weather plants” that readily grow in our mild climate. They have long root hairs which means you can't transplant the seeds after they are sprouted.
Carrots come in many sizes; from little round carrots to huge roots too large for a single meal. Looking at the amazing carrots in seed catalogs, you'll find them in different sizes and some are crunchier than others. The bigger the carrot, expect a drop in tastiness and a rise in crunch. 'Tauchon' and 'Nantes Half-long' are easily found in seed catalogs; 'Red Cored Chantenay' is also available and is the one I go for first, but all of them are delightful in taste and crunch.
Sow the tiny seeds on the surface of the soil and press lightly into the soil. That is all there is to planting carrots. I usually sow the seeds in a block 2'x 2' and lightly pressed into the soil – you want the seeds to have a firm contact with the soil, but not buried. From the area in this square, sprinkle soil lightly on top. You need to cover the seeds and press them into the soil, but do not press hard. Keep the surface moist – not wet, but moist! The key here is use a light but firm touch.
Once you get through that procedure, gardeners, seeing your success, will probably throw themselves at your feet because you have risen above the common gardener. Here is a recipe I have used for spicy pickled carrots. These pickles are not exactly a side dish. They are very strongly flavored so they are usually eaten in small amounts along with the main dish and they add a wonderful zing of flavor to any meal.
Spicy Pickled Carrots
By: David King
Ingredients:
2 lbs largish carrots, peeled and sliced into 1/4 inch thick pieces
5 cloves garlic peeled and diced
1 1/2 cups vinegar
1 1/2 cups water
10 bay leaves, whole
8 peppercorns
1 teaspoon salt
6 oz. pickled jalapenos
Preparation:
Heat oil in a large saucepan and saute the garlic. Add in carrots and saute for 2-3 minutes. Carefully add in vinegar, peppercorns, salt, and and bay leaves. Bring to a simmer for 5 minutes and then add water and jalapenos and bring to a simmer again for another 10 minutes.
Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Store the carrots in the liquid and use a slotted spoon to serve them. You may leave the bay leaves in the liquid to add to the flavor, but do not eat them. Don't eat the bay leaves; they are not palatable and can choke a person.
VHS in the Garden!
By: Brian Bailey
The Venice High School Horticulture class is off to a great start. Brian Bailey, the new Horticulture teacher, is glad to take the reins to rehabilitate the tough soil left after construction. He has five classes with just under 200 students. Students range wide, from 9th to 12th grade with many special needs students. Students have community plots and group plots to care for and watch grow. They have worked hard to create garden beds, now teaming with life, and to beautify spaces and build the soil. Students are learning the basics of gardening in the classroom and through hands-on practice. The goal is understanding, appreciation and skills towards working in related fields. Brian is grateful for much support from the Alumni Association, the Booster Club, the Learning Garden and a supportive Venice High School Staff.
THE POTATO PROJECT
Would Watney have lived?
Mr. Rojo’s 12th grade engineering is reading and analyzing the novel, The Martian, by Andy Weir. In the book and subsequent movie, Mark Watney is an astronaut stranded on Mars and grows potatoes to survive. His Venice engineers are testing Watney’s botany tactics in the garden and evaluating whether or not he would have survived on Mars.
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