Market plans, 6/13

We’ve been waiting for our beets to develop for a while now, and finally the first batch will be ready for market. It seems like it’s taken forever, but checking last year’s records we didn’t start selling them until about this time, so I guess it fits.

We grow a variety of heirloom beets, which don’t get as large as commercial hybrid beets, but make up for it with really nice flavor and sweetness. Plus, with heirlooms, we can provide a range of colors and shapes that make for interesting dishes.

Above, you see three varieties pseudo-artistically arranged on our cutting board. The bullseye variety (Chioggia) is extremely pretty, though the pattern fades as they cook. You can preserve it partially by not overcooking. The others are two different varieties of red beets; Cylindra forms a long, tubular beet which slices nicely into lots of equal discs, while Bull’s Blood is just your nice deep red round beet. Not pictured are Golden and Red Ace. UPDATE: Joanna reminds me that Red Ace is a hybrid we planted as a test comparison to the heirlooms. I ought to know better.

Our beets are best shredded raw for salads, or gently roasted with olive oil as a side or salad topping. Don’t forget to use the greens, which are very tasty sauteed or added to soups. Our price certainly assumes that the fresh, tasty greens are half the value of the product.

Bundles of scallions, both red and white
Herbs, including tarragon, dill, mint, lemon balm, and more
Snap and snow peas by the pint
Garlic scapes (there are some still forming that hadn’t appeared last week)
Saute mix (this mix of beet greens, kale, tat soi, mustard, and pea shoots just keeps going)

Head lettuce is probably finished. Our last bed has started going to seed; it got off to a rough start and the consistent warm weather is too much for it. At least the geese and goats like it.


Kohlrabi will likely be the next interesting item coming up

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