The National Garden Bureau has proclaimed 2018 as the year of the beet and you can enjoy them in so very many ways. Try some new recipes to enjoy this nutritious and underused vegetable this year. Beets can be dried and made into chips, juiced, roasted, baked, pureed into soup, glazed, pickled or steamed, […]
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Plant of the Month February 2017 Common Name: Detroit Dark Red Beet Scientific Name: Beta vulgaris var. crassa Native Range: Europe & Asia Hardiness Zone: 2-7. For zones 8-11 grow as a fall crop Days to Maturity: 55-65 General Description: The Detroit Dark Red Beet is the most popular all-purpose red beet. It […]
These large, orange, round heirloom beets are sweet and turn deep yellow when cooked. Young beet ‘greens’ can be used in salads and cooked when mature. Beets are easy to grow, tolerate low fertility and prefer cool conditions to develop the sweetest flavor.
The globular, dark-red roots of this aptly named variety are tender, delicious and can be utilized fresh, canned or pickled. Their reddish green leaves also make good-tasting greens. Beets are easy to grow and tolerate a wide range of conditions but prefer cool weather.
Soak the seed for 24 hours and plant in shallow saucers for winter microgreens and harvest by snipping off tender young shoots close to the soil with scissors to get the colorful stems, too. The young shoots are colorful and are tender and sweet.
Heirloom beets add minerals to the soil and their leaves are composed of magnesium that is an excellent addition to your compost pile. Plant your beets with lettuce, onions and brassica (mustard family). Planting garlic and mint with your beets will improve the growth and flavor.
by Sandy Swegel I was so late writing my blog post this morning because I foolishly strolled out into the rose garden, where everything was delightfully dewy and fresh from rains last night. I thought I would deadhead a few late season roses that looked spent. As I got close, I was puzzled about how […]
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