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Carrot "Bangor" F1
Carrot "Bangor" F1.
Indispensable in dietary and baby food.
High-yielding, mid-season (100-110 days from germination to technical ripeness) hybrid.
One of the best carrot hybrids with a high content of carotene and sugars.
Root crops are cylindrical, up to 20 cm long, large, bright orange, with a small pith. The pulp is juicy, tender, sweet. Excellent keeping quality.
It retains its nutritional value until the next harvest.
Sowing at the earliest possible date, in late April - early May, winter sowing is possible, to a depth of 2-2.5 cm, with a step between lines of 20 cm. It is advisable to cover the crops with a film before germination. When seedlings appear, the first thinning is carried out, leaving 1-1.5 cm between the plants, after 2 weeks - the second, increasing the distance to 4 cm.
The value of the hybrid: early maturity, uniformity of root crops, their good taste and suitability for long-term storage.
1,0 g = 900-1000 seeds.
Indispensable in dietary and baby food.
High-yielding, mid-season (100-110 days from germination to technical ripeness) hybrid.
One of the best carrot hybrids with a high content of carotene and sugars.
Root crops are cylindrical, up to 20 cm long, large, bright orange, with a small pith. The pulp is juicy, tender, sweet. Excellent keeping quality.
It retains its nutritional value until the next harvest.
Sowing at the earliest possible date, in late April - early May, winter sowing is possible, to a depth of 2-2.5 cm, with a step between lines of 20 cm. It is advisable to cover the crops with a film before germination. When seedlings appear, the first thinning is carried out, leaving 1-1.5 cm between the plants, after 2 weeks - the second, increasing the distance to 4 cm.
The value of the hybrid: early maturity, uniformity of root crops, their good taste and suitability for long-term storage.
1,0 g = 900-1000 seeds.
* Carrot and ginger puree soup.
Despite the fact that carrots are one of the most accessible and cheapest products, tasty and healthy puree soups made from them do not appear on our tables very often. And completely in vain. They are distinguished by their delicate consistency, pleasant sweetish taste and peculiar vegetable aroma. In addition, carrots are a surprisingly flexible base: you can add rice, cheese or bread, potatoes or cream to carrot soup; color the taste and smell with nutmeg, coriander, garlic or ginger. And so that the beneficial substances of carrots are better absorbed, it is good to season this puree soup with oil.
You will need:
Carrots – 0.5 kg
Onions – 1 pc.
Low-fat cream – 1 cup
Vegetable oil – 2 tbsp. spoons
Butter – 1 tbsp. spoon
Ground ginger – 1 teaspoon
Vegetable broth (or water) – 2 cups
Salt - to taste (0.5 teaspoon)
Ground pepper - to taste
Greens - to taste
Preparation:
Peel the carrots and cut into small pieces, finely chop the onion.
Heat the oil (butter and vegetable) in a thick-bottomed saucepan and simmer the chopped onion until it becomes translucent and tender – about 4-5 minutes.
Add carrots and ginger, stir and heat slightly; pour in water (or broth) and cook over medium heat for 25–30 minutes (check with a fork to see if the carrots have become soft; if not enough, keep on the heat for more).
Blend the carrots in a blender until pureed, pour into a saucepan, add cream, salt and pepper to taste. When serving, you can decorate with herbs.
(If there is no cream, you can replace it with milk and add a little more butter).
