I admit it: I have a love affair with the weird. Whether it’s somewhat disjointed music (think The Books or The Microphones), strange tales, or odd t-shirts, I have been known to collect things simply because they stand out for their weirdness: things so ugly they’re beautiful. This fascination with the obscure, however, can sometimes prove problematic – some of the most interesting things on this planet of ours have become commonplace simply because others appreciated their weirdness first. One example of an oft-overlooked vegetable that’s rife with historical lore is the carrot, Daucus carota subspecies sativus.
Original art by
Chuck Groenink
The carrot originated in Afghanistan, and its first form was probably as a woody, white tuber. However, the carrots we’re most familiar with are orange, not because that’s their natural color, but rather because the Dutch crossed red and pale yellow carrots to honor the House of Orange in the 16th centruy. The tasty roots get their coloring from beta carotene, which we humans metabolize as Vitamin A, an essential nutrient that promotes eye health. Remember those rumors about eating carrots to improve your eyesight? They were begun during World War II by British gunners, who claimed their abilities to shoot down German planes at night were due to the large amount of carrots they consumed. At any rate, the gunners weren’t far off the truth – Vitamin A deficiencies can lead to night blindness and a host of other eye issues. Carrots also have an enzyme in them that may be able to fight cancer. Pretty impressive.
Growing carrots couldn’t be easier. They thrive in cold weather (the largest carrot ever grown was cultivated in Alaska, and weighed almost twenty pounds!) and moist soil, which makes them a natural choice for regional growers. You can sow your seeds in fall, winter, or spring outdoors about 3” apart, and make sure the roots stay totally covered – otherwise your carrots may become bitter. You can apply compost tea to them, but avoid using fertilizer high in nitrogen – it will encourage top growth at the expense of the roots. A nifty way to remember how fertilizer works is to remember that the bag reads N-P-K, for nitrogen, phosphorus, and potassium, and that corresponds to the phrase “up, down, and all around.” Nitrogen’s best for blooms and top growth, phosphorus stimulates roots, and potassium is good for basically the whole plant.
Be careful when you chow down on your carrots, though – there’s plenty of metaphorical power packed in this little vegetable. The Greeks called the carrot a “love charm,” and believed it would cause men and women to become amorous. Caligula echoed this belief, and once fed the Roman Senate a meal based solely on carrots, hoping that they’d lose control of their libidos and start up an orgy. Interestingly enough, it’s possible that eating carrot seeds soon after having sex may prevent pregnancy.
Consider serving up something carrot-related to that special someone in your life, unless you’re trying to get pregnant, in which case maybe something from a different part of the produce section would be more appropriate. The recipe below makes a tasty, filling soup that’s perfect for the chilly days we’ve had lately.
Ginger Carrot Soup
About 2 pounds carrots
1 onion, chopped
Vegetable stock
¼ cup butter
1 cup milk
1 cup heavy cream
2 tablespoons sugar
2” piece of ginger, grated
salt and pepper to taste
Cut carrots into chunks, and boil until tender. Pulse in food processor with enough vegetable stock to make smooth. Remove, set aside. Combine onion, ginger, and butter in a heavy pan (a Dutch oven would be perfect), and cook over medium heat until onion is caramelized. Add carrot/stock mixture and sugar, and simmer for about 15 minutes. Reduce heat to low, add milk and cream, and allow to heat through. Serve with black crusty bread.
Sources:
http://www.healthdiaries.com/eatthis/25-facts-about-carrots.html
http://en.wikipedia.org/wiki/Carrot