Beets
Our Varieties:
Detroit Dark Reds - Produces large, dark red roots with tasty greens
Chioggia - Candy Striped pink and white roots.
Cylindra - Dark red, elongated beets.
Golden - Smaller gold colored roots with a less “earthy” flavor. Roots and greens are edible cooked or raw.
Harvest:
Root veggies tend to push themselves out of the soil so you can see their “shoulders.” If they haven’t you can still check to see how large they are by poking your finger under the soil and feeling the girth of the root.
When the beet is two to six inches across, pull out of the soil.
End of the harvest:
Once a beet has been picked, it will not grow back. If left in the ground too long, roots will get woody and pithy and may split. Greens will bolt (flower).
Storage and handling:
Separate roots from greens.
Brush soil off beet roots but do not wash until you are ready to eat them.
Store roots and greens separately in crisper drawer of refrigerator.
Roots may store for 2 to 4 weeks. Greens may keep for up to a week. If greens begin to go limp but otherwise smell and look fine, place the ends in a cup of water as you would cut flowers for a day.
Recipe ideas:
Try thinly sliced beets in a root salad or green salad
Steam in the oven for a quick and easy crowd pleaser, or add a twist to the classic roast beet.
Feeling adventurous? The most moist chocolate cake you’ll ever eat has beets as a secret ingredient!
And don’t forget about the beet greens! Cook them just like you would Swiss Chard (they’re the same vegetable after all).