A couple of weeks ago we planted a new crop of beetroots. We've never been able to meet demand with enough supply so far for these highly prized root vegetables but we get better and better at growing such things each season and are expecting to have loads of various beetroot varieties for sale in the next month or so (Mother Nature permitting!).
Where the most advanced beets are up to this week... a way to go...
As you know, we like to grow open pollinated heirloom or heritage vegetable varieties as much as possible. Beetroots are one of our favourites (to eat, grow & sell). At the moment we have several types in the ground, including Detroit (typical red beetroot colour & size), Bull's Blood (black-red colour with feint rings, very sweet & delish!), Golden (fab golden colour, soft texture, great in salads) and Chioggia (originally from a fishing village on the Adriatic coast, a.k.a. 'Bull's Eye Beet', it has dark red skin with alternating pink and white rings when cut.). I'll post some photos of the different kinds once we've harvested them...they're a feast for the eyes and inspire many dining ideas!
Apart from being gorgeous to look at with their brightly coloured skins and flesh, these babies are rich in antioxidants and other nutrients such as boron and I read that the ancient Romans considered beetroot juice to be an aphrodisiac - cool :).
I'll be back onto beetroots in the coming weeks to share more info about our new crop and delicious suggestions for eating them.
Early Wonder Beetroots from an earlier crop we grew.
We're at the Abbotsford Convent Slow Food market this Saturday...will we see you?
Have a super weekend.
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