PARSLEY SOUP

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If you love eating home made soups, but get a bit disappointed with the flavour sometimes, you will need a recipe that will guarantee both flavour and wholesome goodness. Look no further because you are going to love this one. The fresh taste of the parsley comes through every time and I have never made a bad one. Furthermore, this soup is soooo full of flavour I have been known to almost polish off and entire batch in one sitting.
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This recipe for parsley soup is my highest viewed soup recipe and if I had kept it to myself, I would be almost doing the entire world a dis-favour. I say almost because you need to be in a climate where you can grow plenty of parsley. If you are buying parsley from the supermarket, the quantity required can make this soup quite expensive - especially if you make it as often as I do! Even so it will be worth it.
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SERVES 6 - OR JUST ME!

INGREDIENTS

25g (1 oz) unsalted butter
1 large onion
1 clove of garlic – not absolutely necessary but it does make a difference, plus it’s good for the heart!
3 celery sticks
150g (6 oz) fresh parsley (don't be fooled by the weight - this is a lot of parsley)
150g of baby leaf spinach - optional, used to bulk out the soup and especially useful if you don't have enough parsley. If this is the case use 50:50
4tsp plain flour (for thickening)
900ml (1 1/2 pints) vegetable or chicken stock
Salt and pepper
A heaped tablespoon of double cream
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PREPARATION

Finely chop the onion and garlic and then slice the celery. Chop the parsley roughly, discarding any long or thick stalks.

Gently melt the butter in a large saucepan and as soon as it starts to simmer add the onion, garlic, celery and parsley. Cook until the ingredients have softened, then stir in the flour.

Cook for a further minute or two – stirring the mix at all times - before adding the stock.
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Simmer for 25 minutes, then allow to cool slightly before you purée the mixture with a blender.
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Reheat, add salt and pepper as required, then add the cream before serving in a heated bowl with a sprig of parsley.

Taste test first, then decide whether you should tell anyone else you made it. I hope that you enjoy this recipe for Parsley soup as much as I do.
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Photograph cortesy of  http://yumblog.co.uk/archives/96 and http://www.spill.co.za/recipes/autumn-soup-celeriac-butternut-mushroom-and-celery-and-parsley/1186/
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HOW TO MAKE SPICY PUMPKIN SOUP


Come the halloween season and the shops are full of pumpkins. Small ones, humundous ones - even freaky coloured ones, but they aren't all just for cutting up to make scarey faces! Choose a culinary variety and you can produce one of the most beautifully flavoured soups you've ever tasted!

I love this recipe and not for the obvious reason. I love it because the this recipe seemed so simple that when I first tried it that I was sure that it was going to end up tasting bland and weak. But I was so, so wrong. It ended up as one of the most delicious soups I have ever made!

Ingredients

1 x medium sized pumpkin approximately 1kg
1 x large onion
3 x sticks of celery
1 x tin of chopped tomatoes
1/2 a swede or 2 x medium potatoes
50grams of butter
1 litre of vegetable or chicken stock
1 level tsp of cumin
1/2 level tsp of chili powder or flakes

In addition you can also add 4 x rashers of bacon and/or 100ml of single cream

Peel and roughly chop the onion, then melt the butter in a large, heavy-based saucepan and gently cook the onion on  a low heat until soft and translucent. Meanwhile, peel the pumpkin, discarding all the stringy bits and the seeds.

Chop the pumpkin into rough cubes and add to the onions. Cook until the pumpkin is golden brown at the edges, then add the stock.

Peel and chop the potatoes/swedes, and along with the copped celery - chuck into the pan along with the tomatoes, cumin and chili powder/flakes.
Bring to the boil then leave to simmer for 20 minutes or so until the pumpkin, is tender.

If you are using the bacon in this recipe, fry it off until it is crisp. Cool a little then cut up with scissors into small pieces. Whizz the soup in a blender or food processor until it runsl smooth. the, if you are using it, pour in the cream and taste for seasoning, adding salt and pepper as necessary. Return to the pan, bring almost to the boil and then serve, piping hot, with the bacon bits scattered on top.

Serve with some freshly buttered, oven warmed bread. Absolutely delicious!

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Photo care of http://asiasociety.org/lifestyle/food-recipes/recipe/soups/thai-pumpkin-soup-shrimp
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RECIPE FOR TRADITIONAL CHRISTMAS CAKE



You simply cannot have a traditional family Christmas without the traditional English Christmas cake. And not some tasteless, artificial, shop bought effort - you need something special. Something that your gran would make from an old family recipe handed down through the generations!

While I can't provide you with a suitably skilled grandmother, I can provide you with a superb recipe that will make you a Christmas cake that is perfect in every way so long as you like it rich, dark and succulently moist! It even dates back to at least 4 generations!

Ingredients

1 lb (450 g) currants
6 oz (175 g) sultanas
6 oz (175 g) raisins
2 oz (50 g) glacé cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy, plus extra for 'feeding'
8 oz (225 g) plain flour
½ level teaspoon salt
¼ level teaspoon freshly grated nutmeg
½ level teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 large eggs
2 oz (50 g) almonds, chopped (the skins can be left on)
1 level dessertspoon black treacle
grated zest 1 lemon
grated zest 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake)

Equipment

Either an 8 inch round cake tin or a 7 inch square tin, greased and lined with baking paper. You can also tie a band of brown paper round the outside of the tin for a little extra protection.

So, how to make a traditional English Christmas cake?

You need to begin this Christmas cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.

Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good!

When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests.

Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface.

Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre. This gives some extra protection during the long slow cooking.

Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.

When it's cold 'feed' it by making small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy. Now wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it.

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HOW TO GROW THE GLORY LILY (Gloriosa superba) FROM SEED


Want to buy Glory Lily seed? Then click here to view the 'Garden of Eaden' seed shop.

The Glory Lily is an easy to grow exotic climber, with lily-like flowers in a wide range of vibrant colours. Growing to a height of about 6 ft, it is ideal for creating a spectacular feature plant climbing up an obelisk in containers or through trellis in borders. While is is fairly easy - though expensive - to obtain sections of glory lily root in order to propagate from, it can be just as easy to grow the glory lily from seed. Not only will this be considerably cheaper, the chances are that you will end up with a lot more plant material.

So, just how do you grow the glory lily from seed?

Sow Glory Lily seeds from February to April. The seeds should be sown into pots or trays of moist seed compost and then covered with a sprinkling of compost or vermiculite. Place in a propagator or warm place, kept at a temperature of around 20-30 Celsius. After sowing, do not exclude light as this helps germination, and keep the surface of the compost moist but not waterlogged. the seeds should begin to germinate between 30-40 days.

When the seedlings are large enough to handle, they can be transplanted into 3 inch pots containing a good quality compost. Remember to provide some support for the climbing shoots.

In the autumn, the stems of your Glory Lily will begin to die back to a tuber that has been developing over the growing period. Gradually dry off the tuber and store in a cool, dry and frost free place over the winter period. Re-pot in early spring into 13cm (5in) pots and grow on as before, re-potting further as necessary. Grow on in a greenhouse or conservatory.

During the growing season the Glory lily should be watered thoroughly, but again will need to be allowed to dry out almost completely before re-watering – never leave them waterlogged or standing in water as this can encourage rots. When growing begins in the spring they should be given a liquid feed once a week to encourage new growth. Later on in the season a half strength fertilizer added to the water every two weeks will keep plants blooming strongly throughout the summer and sometimes further into early autumn.

To save your tubers from one year to the next it’s best to stop watering the plants from about the end of October. Allow the compost to fully dry off and any foliage to die back down. Now place the pot in a warm dry are over the winter period where temperatures will not go below 5°Celsius. As soon as the threat of frosts are over, the pot can be put back into the greenhouse or conservatory and watered. Once again, re-water once the compost has been allowed to dry out. You may wish to re-pot your Glory Lily into a larger one at this time. The new seasons growth should appear after about three weeks when you can put your glory lily back outside.

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KUNG FU PANDA



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Kung Fu Panda is a 2008 American computer-animated action comedy film produced by DreamWorks Animation and distributed by Paramount Pictures. It was directed by John Wayne Stevenson and Mark Osborne and produced by Melissa Cobb, and stars the voice of Jack Black along with Dustin Hoffman, Jackie Chan, Angelina Jolie, Ian McShane, Seth Rogen, Lucy Liu, David Cross, Randall Duk Kim, James Hong, Dan Fogler and Michael Clarke Duncan. Set in a version of old China populated by humanoid talking animals, the plot revolves around a bumbling humanoid panda named Po who aspires to be a kung fu master. When an evil humanoid kung fu warrior is foretold to escape from prison, Po is unwittingly named the chosen one destined to bring peace to the land, much to the disgust of the resident kung fu warriors.

The story line

The story is set in the Valley of Peace, a fictional land in ancient China inhabited by anthropomorphic animals. Po (Jack Black), a young, clumsy panda, is a kung fu fanatic who idolizes the Furious Five – Tigress (Angelina Jolie), Monkey (Jackie Chan), Mantis (Seth Rogen), Viper (Lucy Liu), and Crane (David Cross) – a quintet of kung fu masters trained by Master Shifu (Dustin Hoffman) to protect the valley. Because he works in his goose father Ping's (James Hong) noodle restaurant, Po is unable to achieve his dream of becoming a kung fu master himself.



One day, Shifu's mentor, the elderly tortoise Master Oogway (Randall Duk Kim), has a vision that Shifu's former student and foster son, the evil snow leopard Tai Lung, will escape from prison and return to the Valley of Peace to take revenge for being denied the Dragon Scroll, which is said to hold the secret to limitless power. Shifu holds a kung fu tournament for the Furious Five so that Oogway may identify the legendary Dragon Warrior, the one kung fu master worthy of receiving the Dragon Scroll and capable of defeating Tai Lung. Forced to take a cumbersome noodle cart to the tournament, Po arrives after the doors to the arena close and is unable to enter. Desperate to see the Dragon Warrior be chosen, Po straps himself to a set of fireworks and rockets into the sky. Po crashes into the middle of the arena at the moment when Oogway is to point out the Dragon Warrior, and to the surprise of everyone present, Oogway chooses Po.

Unwilling to believe that a "big fat panda" could be the Dragon Warrior, Shifu attempts to dispatch Po by berating and ridiculing him into quitting his training with the Furious Five, who similarly despise and mock Po for his lack of skill in kung fu. After receiving helpful advice from Oogway, however, Po endures his grueling training and slowly begins to endear himself to the Five with his tenacity, culinary skill, and good humor.

Meanwhile, Tai Lung (Ian McShane) escapes from prison as foreseen by Oogway, ironically picking his locks with the feather of Shifu's messenger Zeng (Dan Fogler), who had come to warn of Tai Lung's impending escape. Oogway makes Shifu promise to train Po before his ascension. Still unable to grasp the basics of kung fu and confessing a crippling self-loathing, Po despairs that he has no chance of defeating Tai Lung. Shifu, however, discovers that Po is capable of impressive physical feats when motivated by food. Using food as positive reinforcement, Shifu successfully trains Po to incorporate these feats into a makeshift yet quite effective kung fu style.



At the same time, the Furious Five set out to stop Tai Lung themselves, only to be overwhelmed and defeated. Shifu decides Po is ready to receive the Dragon Scroll, but the scroll reveals nothing but a blank, reflective gold surface. In despair, Shifu orders Po and the Five to evacuate the valley while he delays Tai Lung as long as possible in a fight to the death. The dejected Po finds his father who, in an attempt to console him, reveals that the long-withheld secret ingredient to his famous "secret ingredient soup" is nothing, explaining that things become special if people believe them to be. Realizing that this concept is the entire point of the Dragon Scroll, Po returns to the Jade Palace to confront Tai Lung, who has reached the Palace and nearly killed Shifu. Po proves to be a formidable challenge for Tai Lung as he tries to protect the Dragon Scroll; though the Dragon Scroll eventually falls into Tai Lung's grasp, he is unable to understand or accept its symbolic meaning, and Po ultimately defeats him using the secret Wuxi Finger Hold.

Po is praised by the Valley of Peace and earns the respect of the Furious Five, who fully acknowledge him as a true kung fu master. Shifu, exhausted but alive after his fight with Tai Lung, is finally at peace with himself now that peace has returned to the valley. Po gets worried that Shifu is dead, so he runs back to the Jade Palace and finds Shifu resting on the floor. Po decides to rest with Shifu and gets hungry. Master Shifu agrees that they should eat. There is a post-credit scene showing Po and Master Shifu eating, while a new peach tree grows from the peach Master Shifu dug up quickly in the scene when he and Oogway makes him promise to train Po.

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Based on an article by http://en.wikipedia.org/wiki/Kung_Fu_Panda
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BUY GLORY LILY SEED - Gloriosa superba



Want to buy Glory Lily seed? Then click here to view the 'Garden of Eaden' seed shop.

If you are looking to buy Glory Lily seed, you are in luck. The 'Garden of Eaden' seed shop now has Glory Lily seed in stock as part of its standard range. Just click on the links to be directed to the new and improved seed shop.

The Glory Lily is an easy to grow exotic climber, with lily-like flowers in a wide range of vibrant colours. Growing to a height of about 6 ft, it is ideal for creating a spectacular feature plant climbing up an obelisk in containers or through trellis in borders.

How to grow the Glory Lily from seed

Sow Glory Lily seeds from February to April. The seeds should be sown into pots or trays of moist seed compost and then covered with a sprinkling of compost or vermiculite. Place in a propagator or warm place, kept at a temperature of around 20-30 Celsius. After sowing, do not exclude light as this helps germination, and keep the surface of the compost moist but not waterlogged. the seeds should begin to germinate between 30-40 days.

When the seedlings are large enough to handle, they can be transplanted into 3 inch pots containing a good quality compost. Remember to provide some support for the climbing shoots.

In the autumn, the stems of your Glory Lily will begin to die back to a tuber that has been developing over the growing period. Gradually dry off the tuber and store in a cool, dry and frost free place over the winter period. Re-pot in early spring into 13cm (5in) pots and grow on as before, re-potting further as necessary. Grow on in a greenhouse or conservatory.

During the growing season the Glory lily should be watered thoroughly, but again will need to be allowed to dry out almost completely before re-watering – never leave them waterlogged or standing in water as this can encourage rots. When growing begins in the spring they should be given a liquid feed once a week to encourage new growth. Later on in the season a half strength fertilizer added to the water every two weeks will keep plants blooming strongly throughout the summer and sometimes further into early autumn.

To save your tubers from one year to the next it’s best to stop watering the plants from about the end of October. Allow the compost to fully dry off and any foliage to die back down. Now place the pot in a warm dry are over the winter period where temperatures will not go below 5°Celsius. As soon as the threat of frosts are over, the pot can be put back into the greenhouse or conservatory and watered. Once again, re-water once the compost has been allowed to dry out. You may wish to re-pot your Glory Lily into a larger one at this time. The new seasons growth should appear after about three weeks when you can put your glory lily back outside.

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GROWING CARROTS FROM SEED


CLICK HERE FOR THE NEW 'GARDEN OF EADEN' WEBSITE
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Although carrots have a huge 'English' heritage to them, they are actually a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia.

Be that as it may, fresh, home grown carrots a have a sweetness of flavour like no other but you can only get that by producing your own crop. Luckily enough, they are extremely easy to grow. Just follow my growing tips below.

How to grow carrots from seed

Success with any root vegetables has a lot to do with to the quality of soil they're grown in, and same is true when it comes to growing carrots. So, to get the most out of your crop, it's worth taking the time to prepare your site before you even start to think about sowing any seed!

.Begin - if you can - by digging over your soil in late winter or early spring, and remove any stones you find as this will help to prevent the carrot root from 'forking' as it develops. Then thoroughly turning the soil until it has a fine, crumbly texture.

Carrot seeds are small, but it's wise to plant them as thinly as possible. This will reduce the amount of thinning necessary and reduce the potential risk from pests. One week before sowing your seeds, rake in a light dressing of general fertiliser.

Sow the seeds thinly on a sunny, dry day in shallow drills around 2-3cm (1in) deep, covering the seeds once in place. Early sowings in March and April may need to be protected with a fleece or cloche in the colder parts of the country.
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If you have difficulty sowing carrot seed thinly, try mixing the seeds with a handful of sharp sand and then sowing the seeds and sand together. The sand will aid drainage and will allow for a thinner sowing.
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Sowing thinly is important because if carrots are competing for growth in the same space, you will end up with a overall smaller crop.

Once the seeds have germinated and are showing their first rough leaves, thin the seedlings to approximately 5cm (2 in) between plants.

Carrots will need little further attention during their growth period, although the plants should be kept well watered - too little water results in coarse, woody roots.

Photograph care of carletongarden.blogspot.com and http://www.gardenersworld.com/how-to/projects/carrots-thin/
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CARS 2 - facts and movie clips



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Cars 2 is a 2011 American computer-animated action film produced by Pixar, and it is the sequel to the 2006 film, Cars. In the film, race car Lightning McQueen (voiced by Owen Wilson) and tow truck Mater (voiced by Larry the Cable Guy) head to Japan and Europe to compete in the World Grand Prix, but Mater becomes sidetracked with international espionage.

Story Line

Four-time Piston Cup champion race car Lightning McQueen returns home to Radiator Springs and reunites with best friend Mater and girlfriend Sally Carrera. Former oil tycoon Miles Axlerod, now a green power advocate, announces a racing series called the "World Grand Prix", as a means to promote Allinol biofuel. Although McQueen initially refuses to participate, Italian formula race car Francesco Bernoulli's challenge, as well as Mater's intervention, leads McQueen to enter the Grand Prix. At Sally's urging, McQueen agrees to take Mater with him, only to have the tow truck embarrass him repeatedly in Japan with his jovially ignorant antics.



Meanwhile, a group of "lemon" cars led by Professor Zündapp and an unknown mastermind owns the largest untapped oil reserves in the world. They secretly plot to secure their oil profits by using a weapon disguised as a television camera to ignite the Allinol fuel in targeted race cars during the World Grand Prix; with no apparent cause for the explosions, the public would doubt the fuel's safety and depend further on the group's oil. British spies Finn McMissile and Holley Shiftwell attempt to foil their plot. They attempt to rendezvous with American spy car Rod "Torque" Redline at a World Grand Prix promotional event in Tokyo in order to receive information about the mastermind; however, Redline is cornered by Zündapp's henchmen and passes his information to an unsuspecting Mater before being captured and subsequently killed. As a result, Shiftwell and McMissile mistake Mater as their American contact.

During the first race in Tokyo, McMissile and Holley help a still-oblivious Mater evade Zündapp's henchmen; in the process, Mater inadvertently gives McQueen bad advice which causes him to lose the race. Meanwhile, Zündapp uses the weapon on several race cars. At the end of his patience with Mater's embarrassing behavior as well as causing his loss, McQueen berates Mater, who decides to return to Radiator Springs. McMissile, who still believes Mater is an American spy, drafts him into foiling Zündapp's plot.



In Italy, the site of the second race, a disguised Mater infiltrates the criminals' meeting and discovers Zündapp's plan. Zündapp's henchmen, meanwhile, use their weapon on most of the cars during the race. With the Allinol fuel under suspicion, Axlerod suspends its use for the final race in England; however, McQueen decides to continue using it. The criminals decide to kill McQueen in the next race; upon hearing this, Mater blows his cover and is captured along with McMissile and Shiftwell.

Rendered unconscious, Mater has a mortifying dream where he sees his recent activities in a different perspective and realizes how foolish he has been acting, until he wakes up tied up inside Big Bentley along with McMissile and Shiftwell, minutes away from being crushed by its gears. The criminals use the weapon on McQueen during the race, but nothing happens. Mater manages to escape in order to warn his friends of a bomb planted in McQueen's pit area, but McMissile and Shiftwell find that the bomb was planted on Mater. They warn Mater about the bomb just in time, and Mater flees to protect his friends. However, he is pursued by a repentant McQueen determined to make amends to his friend, unaware of the real danger until they are out of range of Zündapp's remote detonator. He sends his henchmen to kill McQueen and Mater, but they are foiled by the combined efforts of McMissile, Shiftwell, and the Radiator Springs residents. Upon his capture, Zündapp reveals that only the person who installed the bomb can deactivate it. Mater then figures out that the mastermind behind the Allinol plot is Miles Axlerod. Axlerod confirms Mater's suspicion when Mater confronts him and he is able to deactivate the bomb.

For stopping Axlerod's plans, Mater is knighted by the Queen and returns home with his friends, where the cars from the Grand Prix take part in the unofficial Radiator Springs Grand Prix. Fillmore reveals that before the last race, Sarge replaced Lightning's Allinol with Fillmore's organic fuel, which prevented Lightning from being affected by the weapon. McMissile and Shiftwell invite Mater to join them in another spy mission, but he declines, claiming that he is where he belongs.

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Based on and article by http://en.wikipedia.org/wiki/Cars_2
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CARROT FLY RESISTANT CARROT VARIETIES


CLICK HERE FOR THE NEW 'GARDEN OF EADEN’ WEBSITE AND SEED SHOP

Want to buy carrot fly resistant seed? Then click here to view the 'Garden of Eaden' seed shop.

If you are looking to buy carrot fly resistant seed, you are in luck. The 'Garden of Eaden' seed shop now has carrot fly resistant seed in stock as part of its standard range. Just click on the links to be directed to the new and improved seed shop.

Carrot fly is a small black-bodied fly whose larvae feed on the roots of carrots and related plants. In fact carrot fly is the most problematic pest of carrots, able to make the large proportion of your carrot crop inedible!

What are the symptoms of carrot fly?

You can generally spot carrot fly from rusty brown scars that ring the tap roots. This makes the carrot inedible, and susceptible to secondary rots.

When the roots are cut through, you will see that small tunnels are revealed, often inhabited by slender creamy-yellow maggots up to 9mm long.

Organic control

1. Sow your carrot seed sparsely to avoid thinning the seedlings out later on.

2. Female carrot flies searching for egg-laying opportunities are attracted by the smell released when surplus carrot seedlings are removed. With that in mind, never leave your thinnings on the ground - always remove and destroy.

Carrot Fly Resistant Seeds

Of course, you could make things a lot easier for yourself by starting off with carrot fly resistant carrot seeds. The best varieties are listed below:

Healthmaster

Resistance lies in them having low levels of chlorogenic acid, a chemical which the larvae of the carrot fly needs for survival. This means that they appear to be unattractive to the fly and even if your crop is attacked to some degree the larvae will soon die after doing relatively little damage.

Flyfree

Resistance lies in them having low levels of chlorogenic acid, a chemical which the larvae of the carrot fly needs for survival. This means that they appear to be unattractive to the fly and even if your crop is attacked to some degree the larvae will soon die after doing relatively little damage.

Carrot Maestro F1

A reliable and excellent quality Nantes type with excellent pest and disease resistance (including Carrot Root Fly). RHS Award of Garden Merit winner. This carrot has been trialled, tested and recommended by the National Institute of Agricultural Botany.

Flyaway

The result of over 15 years breeding, this is perhaps the closest a carrot variety has become to being completely carrot fly resistant . In recent trials it came out top when grown against over 20 other 'resistant' varieties. Its resistance lies in it having low levels of chlorogenic acid, a chemical which the larvae of the carrot fly needs for survival. This means that it appears to be unattractive to the fly and even if your crop is attacked to some degree the larvae will soon die after doing relatively little damage. A Nantes type with cylindrical roots and a good blunt end and, perhaps most importantly, they are succulent and sweet. This variety is based on original breeding work carried out by Dr Bob Ellis and sponsored by MAFF funding.

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Based on an article by http://apps.rhs.org.uk/advicesearch/profile.aspx?pid=485
Photo care of http://www.self-sufficient.co.uk/Carrot-Fly.htm
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