Agriculture Reference
In-Depth Information
The roots you harvest in the fall will store for several weeks in a cool root cellar. Roots harvested
earlier in the season can be eaten fresh or even pickled and canned. And don't ignore the tops,
which can be eaten as greens similar to kale or collards!
Beets tend to resist most pests in the garden. Digging rodents can steal your crop sometimes, and
the edible green tops are a lure for deer or wild rabbits. Leaf miners sometimes attack beet leaves
but are not considered a huge problem in most areas.
Albino beet.
As the name implies, the albino beet has a white-fleshed root.
Bull's blood.
A deep red beet with pinkish rings inside, the leaves are an attractive reddish-purple
color. About 10 weeks to mature.
Chioggia.
This gorgeous Italian heirloom has red- and white-striped flesh.
Heirloom Chioggia beets have beautifully colored roots.
(Photo courtesy of Baker Creek Seeds)
Giant Yellow Eckendorf.
A huge rooting beet, the flesh is a golden yellow. The beets grow to be
several pounds.
Ruby Queen.
A popular canning variety that performs in poor soil and tolerates intensive planting.
Broccoli (
Brassica oleracea
)
Part of the
Brassica
family, broccoli is a vegetable high in vitamin C and calcium, which makes it
a great choice for home gardens. A fast grower, broccoli prefers cool weather as it will not tolerate
as much heat as the similar-looking cauliflower will. Broccoli grows easily from seed and can
