Week 8! You have likely gotten beets a time or two so far and they deserve recognition. Beets come in a wide variety of colors..... most know them as being dark red, but they also come in yellow and white varieties. (Other colors too, but that is all we are growing) Yellow and white beets are much sweeter than the red types. Yellow are by far our favorite but they are also the most difficult to germinate and grow. Aside from attacks from “pet” chickens, yellow beets are more susceptible to disease and grow more slowly than the red types. Guess this is why they are harder to find and if you do find them at a store or market, you will find them at a higher price. But all colors are tasty and high, very high in nutritional value.
Just 41 calories per serving, but high in fiber, vitamins and minerals. Beets are considered to be good for your heart because they contain photochemicals that block or reduce harmful toxic metabolites responsible for clogging arteries. Beets are also high in Vitamin C, B3, B5, B6, cartenoids, iron, manganese and magnesium, all of which are essential for optimal health. The tops of the beets, or beet greens pack even more nutrition than the roots themselves many times over, especially in cartenoids and Vitamin A. Don't toss the greens! Boil for just a couple minutes or steam and serve with vinegar, butter, salt and pepper. Tasty!
Red beets can cause “beeturia”, a harmless condition where your urine and maybe even your stool can be red several hours after eating. I assumed this is the case with everyone but as I researched I discovered it only occurs in 10-15% of people. From what I have read, some scientists believe it is genetic, some believe it is related to iron or b12 deficiency.
To cook with beets, keep it as simple as you can. Cut them to be a reasonable size. Don't peel. Boil or steam. Even better, wrap in foil with butter, salt and pepper, coriander(optional), garlic and brown sugar. If you have a few herbs kicking around, which likely you do...... toss in full sprigs of thyme, dill and whatever else you want. Bake or BBQ for about an hour. You should wrap the foil twice so it won't burn and if you are using a BBQ, cook over indirect heat, otherwise the sugar will burn. Peel before eating.
You can also cook beets and use them cold in salads. Yellow and white beets will not discolor everything else.
Hope you are enjoying.
Tanya
Spray free Produce and CSA
A Growing Concern Farm is a small hobby farm located inland from Chester, NS, focusing mainly on fresh produce and farm raised eggs from happy chickens with names.
CSA, or Community Supported Agriculture allows a member to purchase a membership which will result in a box of fresh produce each week, all growing season long. The risk is shared, meaning that if something didn't grow well, that will be reflected in the weekly share. Likewise, when something does well, members will reap the benefits.
Members can expect to receive a box or basket of produce beginning around June 8th and ending near the end of September. June and the last half of September will likely be a smaller share than the bulk of the summer.
This year, the membership will include eggs as they become available. A member could expect to receive about a dozen eggs every second week. This is not a guarantee as we can't make chickens lay eggs! The chickens are fed a diet of grains and greens. They are grown without the use of hormones or antibiotics. They do not free range on our property because of hawks and other predators but they do have a large, outdoor enclosure that is covered with bird netting. The chickens are able to go inside and outside when they please.
The fresh produce at A Growing Concern Farm is grown without herbicides or pesticides and is picked at its peak of ripeness and ideal size. (no baseball bat zuchini!!!) There is a wide variety of produce being planted which will hopefully produce tomatoes, tomatillo, beets, swiss chard, spinach, bush beans, zuchini, parsnip, radish, lettuce, leeks, peas, cilantro, parsley, chives, turnip, kale, shallots, onions, garlic, summer savory, dill, new potatoes, pole beans, jerusalem artichokes, carrots, melons, squash, koli rabi, celeriac, cucumbers, oregano, thyme, mint, basil, eggplant, sage, rosemary, chamomile, caraway, okra, soybeans, sunflowers, bee balm, cut flowers and more. There is a wide variety of each type in many cases, so expect a wide variety of color! Items chosen for the weekly basket will depend on what is ripe and available at that time. Remember, availability of items and quantities is all up to mother nature.
Produce will be spray free but should be washed before eating. Expect a little bit of dirt on root vegetables and a few small holes in leafy vegetables. Expect too, superior taste and freshness. Eggs are wiped down but not sanitized. You will notice that these eggs are more flavorful, have a brighter yoke and a greater density when cracked into a pan.
This year, 2010, is a trial year with only 4 members and a small amount of restaurant supply. Hopefully it will continue in 2011 with a larger number of members and a larger area of cultivated land. We will accept new members on a first come, first serve basis. Be sure to notify us in writing as soon as possible if you are interested. Planning for next year's crop actually will begin in the fall!
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