Red Bucket Farm is an urban farm on a quarter acre property in an average residential neighborhood. We are located in Wisconsin, USDA Zone 5. We focus on chickens, bees, orchard fruit, and raised garden beds for fruits and veggies. We hope to reduce our footprint on the planet by growing some of our food, reducing our use of fossil fuels, and gardening with sustainable practices. Thanks for visiting!

Saturday, July 9, 2016

Colorful Beets

In my opinion, the first rule of gardening is grow what you like to eat. And since I love beets, I'm growing three different varieties this summer: Burpee's Golden, Albino, and Cylindra.

I start beet seeds in four inch pots, sowing several seeds in each container. When the seedlings are a couple inches tall, I transfer the entire bunch outdoors into a raised bed. When I harvest, I pull out one clump of beets at a time. I have more beet seedlings in the greenhouse ready to move outside as space allows. I know this isn't the "normal" way of sowing beets, but it seems to work for me.

Peeling raw beets is challenging especially if they are small. I prefer to boil them until they're soft, and then the skins slip off easily with finger pressure. The photo above shows Albino and Golden beets just after peeling.

Last night we enjoyed Cylindra beets, which are deep red-purple, served simply with butter and salt (shown above). We also prepared the stems and leafy greens, sauteed lightly in olive oil and dressed with balsamic vinegar.

Tonight's menu leans toward Asian-style cooking. I've prepared a mix of golden and albino beets along with Oxheart carrots. They're marinating in a ginger-soy dressing, ready to serve in an hour or two. I love how beets are adaptable to various cooking styles.

Fun fact: beets make your pee turn awesome colors. I was just checking to see if anybody actually reads to the end. Happy cooking!

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