Yellowstone Carrot

75 days. The Dutch seed company from whom we import this unusual yellow Flakkee-type Carrot once joked that Yellowstone grows so well, you could grow it in the middle of the road. We won't go that far, as harvesting could be dangerous; however, this is an extremely productive, adaptable Carrot easily grown in many soil types. The yellow roots have a fine taste and strong, feathery tops. Pick Yellowstone smaller than its mature size of 10" long. These Carrots are superior when harvested small! Pair Yellowstone and Royal Chantenay together for Carrot and Ginger Soup. Heat olive oil and saute minced Garlic, Ginger root and Shallots in a soup pot. Add peeled and thinly sliced Carrots, thin ribbons of Sage, just a smidgen of crushed red pepper flakes, a drizzle of savory Thyme, honey and chicken stock. Bring to a boil and simmer, covered, for about 30 minutes. In small batches, puree the soup in a blender and return to the cleaned soup pot. Add heavy cream, some butter and salt and pepper to taste. Serve warm with buttery, Ginger-Garlic-honey croutons. (OP.)

One packet of about 1,400 seeds
In stock
  • Buy 10 for $4.65 each and save 10%
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Direct-sow Carrot seed 1 to 2 weeks before the last spring frost date, when the soil has warmed up to 50°F. Prior to sowing, cultivate the bed deeply and thoroughly to promote baby root growth. Do not sow Carrots in freshly manured soil because they will fork (grow into odd mutant shapes). Keep the soil moist until they germinate. Thin seedlings 1″ to 2″ apart so each can grow with space and nutrition. Later, thin as desired by variety or preferred mature size. Tomatoes love Carrots nearby: they appear to boost Tomato yields. The Carrot has come a long way since its wild days of old when its leaves and seeds were more popular than its woody, almost inedible taproot. Today, sweet, crisp-tender Carrots come in all sizes, shapes and colors. Along with Celery and Onions, Carrots comprise the aromatic French mirepoix, the flavor base of stocks, soups, stews and sauces. Rich in beta-carotene, Vitamin A, antioxidants and minerals, starch-free Carrots have a high sugar content, which explains their roasted caramelized goodness. We adore them steamed, braised and spiced, roasted, pureed into luscious soups and sweet-savory flans, shredded raw in salads, juiced, or mashed with Potatoes. Needless to say, we love Carrots in Patricia Wells' Almond Cake with Carrots and Lemon Thyme Sorbet, and in our own Spiced Carrot Cake with Creamy Mascarpone Frosting. Deer resistant.

Average seed life: 3 years.
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