@HU-815804858, like most members of the poppy family, Papaveracea, California poppies develop a fleshy tap root that resembles that of a carrot. It is actually edible, once used by indigenous peoples for both food and medicinal purposes.

Well, no habaneros, still. I considered using some leftover grilled jalapeños and serranos I have and decided against. The soup benfitted from a lot of stock and stuff that has been in the fridge since the freezer went on strike (there was a blown relay on the compressor). In the end it was just lots of carrots, quite a few spring onions, the center of a bunch of cellery, plus the leafy heart of another, and a bunch of flatleaf parsley. But no water. There was green stock, green stock plus chili pepper, chicken foot stock, chicken stock, condensation water from steaming chicken, and maybe half or 2/3 of a cup of corned beef heating liquid which also had been in the freezer. There was plenty enough salt and stuff in the last that no seasoning was required. I left it pea soup thick to freeze. I can smooth further, add cream if desired, etc., when it's time to use. For tonight, I'm thinking of garnishing with toasted radishes. I was really tired last week, and throwing together some of the surviving freezer bread into a bread puuding, but my thoughts must have still been on the carrot soup. I ended up putting the fenugreek (powdered) in the custard! Also some cardamom, and mace because it plays well with fenugreek, but the dominant flavor was definitely fenugreek. It was actually good (I love fenugreek) but enough to not go that way with the soup. Thank-you all for your thoughts and favorites.

I agree that cooked and mashed carrots are serving a different purpose than would shredded. However, shredded carrots are a wonderful addition to muffins and the like.. I generally keep a jar of long julienned carrots in a canning jar in the fridge and use them to dress all manner of things, from a sandwich, a burrito, or a muffin. These are long julienned strips, not shreds. There is a difference. In baking most probably would be happier with a grated/shredded carrots, but I quite like the julienned strips. Carrots are one root vegetable that I have found a new respect for in the last few years. They get dismissed and maligned so very much. i used to view them that way until they became my new best winter friend. I also peel and cut them into nice sized diagonal slices and par boil them for about three or four minutes just to cook them lightly. Store them in a glass jar. The parboil helps keep them longer. Then, they are ready to either dump into a pot of something and dont need much further cooking. Or, they can be dressed with balsamic, oil, some feta or walnuts, or laid on a bed of fresh spinach, or mixed with roasted beets. I will also put the julienned carrot into a hot iron skillet over quite low heat and let it steam just a little bit and then let it stay until there gets to be a bit of caramelizing going on. Toss it around a bit so that it is not always in a pile. Spread it around in a thin-ish layer. This makes a nice addition to a sandwich. I actually like it on a peanut butter sandwich. It lends a nice, slightly sweet caramelize flavor. I bought one of those peeling sets that has two peelers. One is to remove the peel and the other is to make long julienned strips with. I have used mine for a long time and they are still going strong. Mine is the name brand "Titan" and I have been pleased with them. We go through a lot of carrots in the winter. They are relatively inexpensive, nutrtitious and quite beautiful on the plate. I often buy a large bag of them and prepare the entire bag into both of these forms and keep them handy in the fridge, in glass jars. Having them all ready to go like that makes them really easy to use and invites you to explore different things to use them with. We have them all winter and in the summer it is only what comes fresh from the local farm, no carrots. Using carrots in something like cookies should not be thought of as having any real dietary or health benefits, but they do add a lot of culinary interest.

my concern was the temp. i planted the potatoes today in the gro bag. outside temp. was around 50, lots of sun . put the bag inside the sun room , temp was 60. hope they will be ok. like i said in the beginning it is just something to past the time till it really warms up.