I’m not sure why these beets are so pink, but I am glad we are finally enjoying some success with one of my favorite root vegetables. The variety we’re growing this year is called “Cylindra”. It’s a longer type, rather than the typical round beet commonly grown.
|Beets looking good|
The beets in the top photo were added to a batch of kimchi (along with some homegrown daikons, hot peppers and cabbages, plus store-bought turmeric, ginger and garlic) and are now happily fermenting in the fridge.
Beets also have nice greens, making them both a root and green vegetable. I’ll have to take more pictures when I pull up this whole bed, which will be soon since the temperatures are rising.
For now, I’m letting them get as big as possible in anticipation of beet-pickling day.
Tomorrow I’ll post a picture of some of our daikons – that’s also been one of our nicest carryover crops from winter.