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Carrot "Dolanka" (on the tape)
Carrot "Dolanka" (seeds on the tape).
Tasty, tender and juicy.
Late-ripening variety: the growing season from germination to technical ripeness is 135-150 days.
The pulp is dark orange, without a pith.
Conical in shape, aligned large roots with a blunt tip, 17-24 cm long, 5 cm in diameter, weighing 100-150 g. The high content of sugars and carotene in this carrot variety, combined with its taste, makes it perfectly suitable for dietary and baby food.
The variety combines high yields, resistance to cracking, blooming and major diseases. It is grown in various climatic zones. It is used for fresh consumption, processing and long-term winter storage without deterioration in quality until the new harvest.
Agrotechnics.
Carrot seeds are sown in early spring in open ground, or, if it is necessary to receive products intended for storage, then sowing must be done in May - early June.
Can also sow in November - December, on frozen soil, with dry seeds. Such crops are carried out when the temperature drops to +5°C.
Spring sowing is carried out in grooves, up to about five centimeters wide, three to four centimeters deep, leaving up to 20 cm between rows.
This carrot variety require moderate, but regular watering, do not forget about this. Thinning should be carried out about fourteen days after germination, the first, and the second, when the fruits have reached about a centimeter in diameter.
Such crops are carried out when the temperature drops to +5°C. Spring sowing is carried out in grooves, up to about five centimeters wide, three to four centimeters deep, leaving up to 20 centimeters between rows. Dolianka carrots require moderate, but regular watering, do not forget about this. Thinning should be carried out about fourteen days after germination, the first, and the second, when the fruits reach about a centimeter in diameter
Tasty, tender and juicy.
Late-ripening variety: the growing season from germination to technical ripeness is 135-150 days.
The pulp is dark orange, without a pith.
Conical in shape, aligned large roots with a blunt tip, 17-24 cm long, 5 cm in diameter, weighing 100-150 g. The high content of sugars and carotene in this carrot variety, combined with its taste, makes it perfectly suitable for dietary and baby food.
The variety combines high yields, resistance to cracking, blooming and major diseases. It is grown in various climatic zones. It is used for fresh consumption, processing and long-term winter storage without deterioration in quality until the new harvest.
Agrotechnics.
Carrot seeds are sown in early spring in open ground, or, if it is necessary to receive products intended for storage, then sowing must be done in May - early June.
Can also sow in November - December, on frozen soil, with dry seeds. Such crops are carried out when the temperature drops to +5°C.
Spring sowing is carried out in grooves, up to about five centimeters wide, three to four centimeters deep, leaving up to 20 cm between rows.
This carrot variety require moderate, but regular watering, do not forget about this. Thinning should be carried out about fourteen days after germination, the first, and the second, when the fruits have reached about a centimeter in diameter.
Such crops are carried out when the temperature drops to +5°C. Spring sowing is carried out in grooves, up to about five centimeters wide, three to four centimeters deep, leaving up to 20 centimeters between rows. Dolianka carrots require moderate, but regular watering, do not forget about this. Thinning should be carried out about fourteen days after germination, the first, and the second, when the fruits reach about a centimeter in diameter
* Carrot puree soup.
You will need:
1 onion
3 large carrots
1 parsley root
2 large potatoes
100 g butter
300 g milk
2 yolks
20 g each of parsley and dill
salt, ground black pepper to taste.
Preparation:
Chop the onion, grate the carrots and parsley root on a coarse grater. Peel the potatoes and cut into small cubes.
Sauté vegetables in butter (10 minutes). Pour in 300 ml of hot water, 250 ml of milk, season to taste and cook for 15 minutes.
Grind the yolks with the remaining milk, add to the soup, bring to a boil and remove from heat. Puree the soup using a blender.
Sort out the parsley and dill and chop finely. Sprinkle the soup with herbs before serving.
