Monday, April 5, 2010
Harvest Monday - April 5, 2010
It looks like it was Beet Week last week, at least in terms of photographs. The top photo is of baby Golden Beets from Renee's Seeds. I sowed the seeds for those beets on January 13 in paper pots indoors under my light setup. I didn't note when I planted them out, probably early February. Since beet seeds are compound seeds you usually get more than one seedling per seed. Those babies are the thinnings from the clumps of seedlings. Each clump is now down to one seedling per paper pot and I'll leave them to grow to full size. I cut the tops off of the baby beets, wrapped the roots together in foil and roasted them in the oven (400 or 450F) for about 30 minutes. The warm beets were run under cold water a bit so that I could handle them, the skins rubbed off and then I dressed the warm beets with some olive oil, sherry vinegar, salt and pepper and they were promptly consumed with great delight by my husband and me.
The bottom photo is of a huge Chioggia beet, probably sown at the end of last August and planted out in mid-September (I don't have a record of sowing Chioggia beets between then and January of this year and that monster didn't get that big in 2 months). It sat there through the winter, hardly growing, and then in the last month it ballooned up. I was half expecting it to bolt suddenly, but it showed no signs of a flower stalk. Surprisingly enough it was not at all woody or fibrous. I thought it would take forever to roast it whole (and I didn't want to waste the effort of cooking it if it turned out to be woody) so I peeled it, cut it vertically into 8 wedges, placed the wedges on a bed of garlic greens and thyme and drizzled them with olive oil, seasoned with salt and pepper, covered tightly with foil and roasted at 450F for about 45 minutes, then finished it uncovered for another 15 minutes. I served it with a drizzle of sherry vinegar (my favorite vinegar with beets, have you noticed?). Wow, it was really good. Here's one thing that I noticed about Chioggia beets, if you roast them whole with the skins on the flesh comes out pink, when I roasted the big one cut into wedges the flesh came out white, either way you lose the pink stripes that can be seen in the raw root.
So, unfortunately, I lost my record of what I harvested and the weights for last week, but here's what I can remember.
Renee's Golden Beets
Butterhead lettuce - 1 lb est.
Fava beans (the first!)
If you would like to see what other garden bloggers have been harvesting lately, head on over to Daphne's Dandelions, the home of Harvest Monday.