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Vegetable List

Acorn Squash

Arugula

Asparagus

Beets

Bok Choy

Broccoli

Brussels Sprouts

Butternut Squash

Cabbage

Cantaloupe

Carrots

Cauliflower

Celery

Collard Greens

Corn

Cucumbers

Eggplant

Endive

Escarole

Green Beans

Green Onions

Kale

Kohlrabi

Leeks

Lettuce

Mustard Greens

Okra

Onions

Parsnip

Peas

Peppers

Potatoes

Radishes

Rhubarb

Rocket

Scallions

Snap Beans

Snow Peas

Spinach

String Beans

Summer Squash

Sweet Corn

Sweet Potatoes

Swiss Chard

Tomato

Turnip

Watermelon

Zucchini

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Beets

vegetable

Growing:

Plant in early spring; a few weeks before last frost date through mid June. Successive plantings will extend the harvest period. Plant seeds ½ inch deep in rows 8 inches apart, or scatter seeds; thin to 4 inches. (The greens of the thinnings may be eaten, see below). Harvest when beet (root) is 1½-3 inches in diameter. The bigger they get the more tough they become.

Selecting & Storing:

The smaller, the better-large beets may be tough. Beets may be stored in the refrigerator for up to 3 weeks. Do not wash first, you may trim the greens, leaving about a ½ inch. Beet greens are best in the spring from young plants, and will wilt quickly; best used within a day or two.

Basic Preparation:

Primarily Grown for it's root, snip off greens and wash root under cold water. Cover with water in pan and boil until tender (about 30 minutes), drain and serve warm as a side dish or let cool/refrigerate and use sliced in salads.

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