TWENTY-ONE VEGETABLES - Start a Community Food Garden - page 122

Beets are an easy-to-grow vegetable, with added value. Both the root and the greens are edible and full
of vitamins. While red beets are most common, white, orange, and golden beets have a milder flavor
and are great for roasting.
Start Before planting, work a 1-inch layer of compost into the soil. Sow beet seeds in full sun every 2 or
3 weeks, until the temperature reaches 75 degrees F. Sow again late in the season for a fall crop; beets
like the cold. Plant seeds ½ inch deep and 2 inches apart. If you are planting intensively, you can plant
16 beets per square foot and harvest them small. For bigger beets, plant 9 per square foot.
Grow Seeds germinate within 10 days if kept moist. Continue to water regularly if the weather is dry, to
prevent the beets from becoming woody.
Harvest When the greens are several inches tall, it is getting close to harvest time. Brush back soil to
check size when the beet (a root crop) starts to protrude from the soil. Beets can be harvested at 1 inch,
or up to 4 inches.
Store and Serve Separate the root from the beet greens, leaving 2 inches of the stem intact. Unwashed
beets will keep in the refrigerator in a tightly closed plastic bag for up to 2 weeks. Greens stay fresh for
a few days when wrapped in a damp paper towel and stored in the refrigerator in an open plastic bag, or
when set in a jar of water in the refrigerator, and covered with a plastic bag.
Wash beet greens and cook like spinach or chard. Younger leaves are good in salads, as are grated
beets. Scrub beets to remove dirt and peel older beets. Grilling, boiling and roasting all bring out the
natural sweetness.
CABBAGE
Brassica oleracea
Cabbage is a cool-season crop with smooth or crinkly leaves. It can be harvested in the spring and fall.
Related to other vitamin-rich brassicas like kale, broccoli, and Brussels sprouts, cabbage is often used
in traditional ethnic foods such as sauerkraut and kimchee.
Start Cabbage is easy to grow from transplants or seeds. In a sunny spot, set out transplants in early
spring, 1 to 2 feet apart, depending on size of head desired. Seeds will germinate best when the temper-
ature is above 55 degrees F.
Grow Rich soil and plenty of fertilization and water will ensure vigorous growth. Mulch to keep weeds
down and moisture in. In midsummer, sow a crop for fall harvest.
Harvest Cabbage heads are ready for harvest when they are tight and firm. Give the head a hard
squeeze, and if the leaves feel loose, leave it for a while longer. Cut the stem below the head and don't
pull the plant, as smaller heads often develop near the base. Cabbages that mature in cold weather grow
very sweet.
Store and Serve Cabbage heads keep well in the refrigerator for several weeks, in a plastic bag. To keep
longer, store upside down in a cool, dark place with good air circulation. Do not wash before storing,
and remove outer leaves that wilt.