#chioggia beets

[allthingssoulful-garden]

Chioggia beets patterns.

[crimsoncorundum]

Chioggia Beets

Chioggia beets.

[rosielindy]

Right off the farm, dirt included. Or should I say soil. Since my favorite delivery service went out of business this year, I’m grateful to find another. This one deals only with locally produced products so it should get interesting here in a couple of months. Tastes so much better than what we get at the store.

Beets, squash, Michigan peaches.  And so much more not pictured. Support your local farmers!

Getting ready to make a pot of beets, these are a nice heirloom variety I’ve grown myself.

Yummy! 😋

[cherribombart]

Quick Pickled Chioggia Beets

[unbranded-chaos]

are

you going

to eat

that crazy food?

can i please

have some of

it too?

oh i hope

that it

does not

give you indigestion

that

was once

a

true phantasy of mine.

———

SHUCKS ITS FUSSING BONKERS AT THE FARMERS MARKET

WE DROVE THE GOSH DANG JEEP AND THERES NO PLACE TO PARK IT

WHAT THE FUSS

CUSS

CHECK OUT THAT

LAZY

DUDE WITH ALL THAT

CRAZY FOOD

Handing ample samples out to known customers

Fussing find thag punk if shucks ever gets dire gosh dang he’s superman!

who the hecks his supplier?

RAPUNZEL RAPUNZEL LET DOWN YOUR SPAGHETTI

seriously though

he’s packing chow like confetti?

READY?

shucks uhm

Allspice, amaranth, artichoke, acai Banana, barley, basil, bay leaves, bok choi chai Seitan pot pie, marbled rye Bedhi’d black eyed peas, bing cherries Chioggia beets, hold the meats, gooseberries Cayenne chestnut, chia, coconut, custard Dahlia dates, saffron, dijon mustard (YOU’RE FLUSTERED!!!!) Durian, curry, kale, kasava Clove, eggplant, flax, demitasse, kava Garlic, kumquat, lychee, oca root Jalapeños, garbanzos, starfruit, snakefruit Lavender, lime, karela, kohlrabi Juniper, jak, wakame, wasabi Papaya, papalo, marigold, mango Oregano, sake, lemon, luo han guo, Kiwi, catnip, carolina reaper, Egusi, icaco(why cant this be cheaper??), Poppies, asparagus, Queen Anne’s carrots Broccoli, a gac,

and thatsll take care of us

YOU HAVE MORE???

WHERE FOURTH DOES THOUST OBTAIN SUCH CRAZY FOOD THOU CRAZY FUSS????

COLLARD GREENS BUTTER BEANS VANILLA

POMEGRANATE PINEAPPLE SARSAPARILLA

RAMBUTAN DRAGONFRUIT TAPIOCA

ATEMOYA AKEBIA ROSE MOCHA

AMANITA MUSCARIA CHIVE POTATOES

WATERCRESS SPROUTS QUINOA TOMATOES

PARSLEY SAGE ROSEMARY

Almost seems like this should be illegal.

(Will these even FIT in the veichle???)

…

…

WATERMELON MARIJUANA RHUBARB

TAMARIND TARRAGON TURNIP SWISS CHARD

BLUEBERRY CARAWAY FENNEL CACAO

BOYSENBERRY CUMIN CANTALOUPE (😨)

CELERY SESAME YAM ANISE ZENIA

KOLAS GRANOLAS MARCONAS GARDENIAS

LENTIL CABBAGE VITAL WHEAT GLUTEN WIENER

GHOST PEPPER MUENSTER GEWURZTRAMINER

APPLE FIG PEAR PEACH

PINE HAZEL WALNUT BEECH

SPELT MILLET TEFF TARO

SHALLOT GINGER MACA FARRO

YARROW KALENDULA KOMBU CHLORELLA

CILANTRO PECAN CITRON PORTOBELLA

PUMPKIN RADISH ONION RICE

GINKGO OLIVE MAPLE ICE

THYME STRAWBERRY

PAPAYA CATTAIL SHERRY

MULBERRY PLUM MIMOSA

ARGYREIA NERVOSA

CUCUMBERS MAYPOPS SHAMROCKS

What's with the HEMLOCKS?!

BOURBON APRICOTS SOUR

TRUFFLE SAMPHIRE FLOWER

SQUASH ZUCCHINI MACARONI PORCINI VERMICELLI

AVOCADOS PISTACHIOS CINNAMON ROYAL JELLY

PERSIMMONS HEMP HEARTS GREEN GODDESS

CELASTRUS PANICULATUS

KOMBUCHA AND ORANGES.

Cash only?! Uhhhhh nevermind.

(something idk)

Guess who!!!!

hmmmm

i think it’s akaru, apollo, lea, or asher !!

also this looks like this was entirely typed by hand you good? /silly

[spac3-s0da]

Man I’m really craving some Allspice, amaranth, artichoke, acai Banana, barley, basil, bay leaves, bok choi chai Seitan pot pie, marbled rye, Bedhi'd black eyed peas, bing cherries Chioggia beets, hold the meats, gooseberries Cayenne chestnut, chia, coconut, custard Dahlia dates, saffron, dijon mustard, Durian, curry, kale, kasava Clove, eggplant, flax, demitasse, kava Garlic, kumquat, lychee, oca root Jalapeños, garbanzos, starfruit, snakefruit Lavender, lime, karela, kohlrabi Juniper, jak, wakame, wasabi Papaya, papalo, marigold, mango Oregano, sake, lemon, luo han guo, Kiwi, catnip, carolina reaper Egusi, icaco, Poppies, asparagus, queen anne's carrots Broccoli, a gac, Collard greens, butter beans, vanilla Pomegranate, pineapple, sarsaparilla Rambutan, dragonfruit, tapioca Atemoya, akebia, rose mocha, Amanita muscaria, chive, potatoes Watercress, sprouts, quinoa, tomatoes Parsley, sage, rosemary, Watermelon, marijuana, rhubarb Tamarind, tarragon, turnip, swiss chard Blueberry, caraway, fennel, cacao Boysenberry, cumin, cantaloupe (wow.) Celery, sesame, yam, anise, zinnia Kolas, granolas, marconas, gardenias Lentil, cabbage, vital wheat gluten wiener Ghost pepper, muenster, gewurztraminer, Apple, fig, pear, peach Pine, hazel, walnut, beech Spelt, millet, teff, taro Shallot, ginger, maca, farro, Yarrow, kalendula, kombu, chlorella Cilantro, pecan, citron, portobella Pumpkin, radish, onion, rice Ginkgo, olive, maple, ice, Thyme, strawberry Papaya, cattail, sherry Mulberry, plum, mimosa Argyreia nervosa, Cucumbers, maypops, shamrocks, Bourbon apricot sour Truffle, samphire flower, Squash, zucchini, macaroni, porcini, vermicelli Avocados, pistachios, cinnamon, royal jelly Persimmons, hemp hearts, green goddess Celastrus paniculatus Kombucha and oranges!

[love-everyone]

“Jefferson bowl”.

Daydreaming and a little art therapy channeled into my routine quinoa bowl.

Vibrant seasonals and fav extras intermingling for a serotonin boost.

Purple carrot

Honeydew & Easter egg radish

Rainbow cherry toms

Chioggia beet

Strawbs

Raddichios

Leftover hummus

Goat feta

Ginger kimchi

Ferments

Cilantro & broccoli micros

Seasoned with olive oil, mandarin juice, citrus salt and aleppo

[junkoonthefarm]

Prettiest Unique Garden Veggies

•Purple Majesty Potatoes

•Chioggia Beets

• Scarlet Runner Beans

• Glass Gem Corn

• Okinawa Spinach

• Rainbow Carrots

• Pineberries

• Tricolor Pole Beans

• Bolivian Rainbow Peppers

[skippygoldfish]

Here's most of my isopods, taken yesterday. I had taken out the wood pieces and tapped the bugs into a container so I could stir and pat down the dirt and set everything back up. I don't know anything about isopod morphs or genetics, and they're just wild caught, but I assume most of them are what people call calico?

also today i put in some chioggia beet scraps for them to try heehee

[chamerionwrites]

hello it’s me again with more food nonsense. Have you ever made preserved lemons? I’m having trouble deciding if 10% salt is sufficient or if I would get better flavor outcomes with a 15% salt situation.

If you have no opinions on preserved lemons that’s totally fine and I would also like to know your opinion on beet varieties to grow in a garden. I have bulls blood beets growing right now (bc those seeds were free) but I’d like to know if there are other interesting/delicious varieties that are fun to grow. Thanks!

Iirc the recipe I once followed for preserved lemons didn’t give any kind of precise weights, which I felt comfortable rolling with because like…it’s salt and acid, what’s going to grow in there u kno. (Obviously sterilize the jar, and I’d also advise organic lemons. Citrus gets sprayed pretty heavily.) I think 10% is pretty standard for olives, though, if that gives you a brininess comparison.

And the only beet varieties I’ve ever grown personally are Detroit Dark Reds and Chioggia (candycane). The latter seemed a touch more finicky about weather conditions, but they’re tougher to find in stores so fun to grow if you appreciate the aesthetic lol. The Detroits produced a lot of good greens as well as beets, which I love on the two-meals-for-the-price-of-one front.

[foodies-channel]

🍥 Vegetarian starter: Roasted yellow beetroot|Passionfruit| Tahini-goats cream cheese| Mint-oil| Grilled endives| Chioggia beets| Sesame crisp

🍔YouTube || 🍟Reddit

[allthingssoulful-garden]

Two rows of Chioggia beets, where half of them are this size. I'm going to enjoy harvesting these.

[healthyskillz]

Cavolo Nero pasta w garlic (duh), white beans, capers & parmesan 👌🏼 try a new winter dinner recipe ✅ #bucket list 23/24

Roasted root veggies 🌈 pink and yellow chioggia beets, sweet potatoes and parsnips

[downtoearthmarkets]

June is a joyfully colorful month in this region for several reasons! For starters, by the time June’s warmer temperatures seep into downstate New York, the growing season is entering full swing with a bright palette of fresh produce arcing through the farmstands in our markets. Plus, June is of course Pride Month – symbolized by the six-striped rainbow flag that cheerfully adorns flag poles, government buildings, store fronts and many other public spaces throughout the course of this month. Rainbows have risen to become a symbol of good fortune, positivity, diversity and inclusiveness in our popular culture, so it’s no coincidence that the phrase “eat the rainbow” is used by dieticians and other medical professionals to encourage people to put more fresh produce on their plates. In fact, consuming a variety of colorful fruits and veggies is the best way to introduce the most nutrients into your diet, without adding excessive calories. The naturally occurring pigments in these foods indicate different compounds with different properties that have been shown to provide a wide range of unique health benefits. So, to aid in the quest to taste and embrace the many seasonal colors of this month, here are some rainbow-hued items to look out for in the farmers market this weekend: Purple daikon Purple daikon radishes are at their peak during winter and spring months and are easily spotted at farmstands thanks to their bright violet skins offset by emerald leaves. This exotically hued root vegetable is native to Asia where daikon has been cultivated for thousands of years. Purple daikon is a specialty hybrid belonging to the same Brassicaceae family as the red radish. Their globular roots are oblong and cylindrical in shape with a thin tapered “tail.” The striking purple pigment is due to a type of flavonoid called anthocyanin -- the same antioxidant that gives blueberries their color, which will be entering the markets soon. If you don’t see purple daikon at the farmers market, look for watermelon radish, a round, green-white radish that reveals a dazzling hot pink interior when sliced open. Daikon radish can be enjoyed raw thanks to its crispy, crunchy texture and spicy, peppery profile that will add a splash of color and extra dimension to summer salads, grain bowls, pasta dishes and crudité platters. It can also be cooked using a variety of methods, including tossing the roots in olive oil, salt and pepper and roasting them at 375 °F for 10-15 minutes or until easily pierced with a fork. Don’t toss your leaves though! If they are still fresh and unblemished, radish greens of all kinds are delicious pan sautéed with thinly sliced garlic and olive oil then spritzed with a little freshly squeezed lemon juice. Red beets Beets grow in a rainbow of colors from gold to magenta to stunning candy cane-striped Chioggia beets. They derive their jewel-like hues from betalain, a type of natural plant pigment that has antioxidant and anti-inflammatory properties. The most common kind of beets you’ll find in the farmers market are the reddish/purple variety, but you can generally locate them in every color. Beets burst back into season this month so grab a big bunch of the spherical beauties this weekend and “get down to the beet”: * Beet salad with Goat Cheese and Balsamic * Balsamic and Fresh Thyme Roasted Beets * Easy, Homemade Pickled Beets Green peas Peas are cool weather-loving plants which means that June is a prime month for these exploratory climbers before they become sapped by the arrival of hotter temps. Peas contain a variety of minerals including magnesium, potassium and calcium and are also rich in antioxidant nutrients like vitamin C, carotenoids and flavanols. Snow, snap, and garden peas are all members of the legume family, but there are subtle differences between the three. Though they may look similar, each has a different texture and level of sweetness:

Garden (aka sweet or English) peas: Pods are firm and rounded and are shelled then discarded (toss them in your compost!) to retrieve the sweet peas inside which can be eaten raw or cooked. These are the common green peas that are sold shelled and frozen.

Snow peas: Snow peas are often used in stir-fries. The whole pod is edible and they are flat with very small peas inside. The tough “strings” along the seams are usually peeled back and removed before eating. Snow peas are mildly flavored and can be served raw or cooked.

Snap peas: A cross between snow peas and garden peas, the whole pod is eaten and has a crunchy texture and sweet flavor. Snap peas may be eaten raw or cooked. Stringless varieties are now available.

Of course, there are many more ways to shop the rainbow at the farmers market this week: orange carrots, canary yellow oyster mushrooms, blue potatoes, carmine red strawberries and the list goes on! And, if you want to eat your way to some extra credit, pick up a bunch of beautiful rainbow chard! The stalks come in an array of bright hues and pretty pastels from white, yellow, red, purple, pink and striped topped with vibrant, leafy greens.

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

Last week we savored the first of the heirloom purple artichokes, ‘Violetto Chioggia,’ from Northern Italy. We favor this later maturing artichoke over the traditional globe artichokes despite the wicked thorns (which I snip prior to cooking). We find these purple artichoke leaves tender and meaty with a delicate artichoke flavor.

If you’d like to give them a try, Territorial Seed Company offers seeds. They report it to be hardy to USDA Zone 6 and above. Visiting in the Pacific Northwest, I see artichokes grown as annuals for farmers’ markets.

Check out the poem, Ode to the Artichoke by Pablo Neruda featured with other ‘choke photos in an earlier blog post.

I find cross sections of vegetables enchanting; cf. an artichoke above and last week, a radish. With embarrassment, I admit this nearly 1.5 pound beet has rolled around my produce drawer for almost a year. Surprisingly, it was in near perfect condition and last week was the star of Russian Beet Borscht from the original Moosewood Cookbook.

Ignoble carrots harvested for the occasion did add flavor and texture. I grew them from palletized Bolero seed and had many misshapen, squatty and fat carrots despite stellar growing conditions. I’ll be back to regular seeding of Bolero in the fall.

I direct seeded Little Gem lettuce in late January then thinned and transplanted to two rows about two dozen plants. In cool spring weather and plenteous rain they’ve thrived. I harvested the first two for a meetup with my sisters. In my haste, I forgot to snap a photo.

I harvested a mountain of Catalina spinach from a ten inch row, leaving plenty for another vegetable side later this week. High quality spinach in April is not typical in my garden. I’ve continued succession sowings so we’ll see how long I can keep this gig going.

My contribution to the meetup dinner with my sisters was homemade apricot ice cream. Last June, with our abundant crop, I froze several containers of prepared mix so the final steps only required heavy cream and almond flavoring. Apricot season is less than two months away and finally, the weather has warmed so we all welcomed the lightly sweet and flavorful dessert.

The bearded iris are spectacular this year. Here the bouquet for the church entry.

Check the What I’m Planting Now page as I think spring in the garden. Then head to Harvest Monday, hosted by Dave at Happy Acres Blog and see what garden bloggers around the world harvested last week.

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[taimio]

Unleash Your Inner Gardener: Unveiling the Secrets to Cultivate Luscious Chiogia Beets!

"Embrace the beauty of gardening by cultivating the stunning and delightful Chiogia Beets. Whether you're a novice green thumb looking to broaden your garden variety or a seasoned gardener enamored with these visually striking veggies, you'll find our detailed guide on how to grow Chiogia Beets incredibly helpful. Dig into the specifics of soil preference, sunlight requirement, watering regimen, and care tips to ensure your Chiogia Beet growth is bountiful. Perfectly at home in a variety of climates and possessing a unique taste that adds depth to numerous dishes, Chiogia Beets are certainly worth your gardening effort. So let's delve into Chiogia Beet gardening and elevate your horticultural passion to a whole new level. This article is set to enrich your gardening knowledge and hopefully also your dinner table." How Do You Grow Chioggia Beets? So, you want to join the wonderful world of beet growing? Well, my friend, you've come to the right place. I'm here to share with you my *secrets* on how to successfully grow the beautiful and delicious Chioggia beets. Trust me, I've had my fair share of triumphs and failures in the garden, so let me guide you through this beet-growing adventure. First things first, let's talk about choosing the perfect spot for your Chioggia beets. These vibrant root vegetables thrive in full sun, so find a sunny spot in your garden that gets at least six hours of direct sunlight each day. Avoid shady areas or places with poor drainage — beets like their feet dry! Now, let's get our hands dirty. Start by preparing the soil. Beets prefer loose, well-draining soil enriched with organic matter. I like to mix in some compost to give my beets a little extra love. Before planting, remove any stones or debris from the soil, ensuring a smooth bed for your beet seeds. When it comes to sowing the seeds, the key is to *not* overcrowd them. Space each seed about 2 inches apart, gently pressing them half an inch into the soil. If you're planting in rows, keep them around 12 inches apart to give your beets enough room to grow those beautiful and distinctive rings. Now, here's a little trick to help your Chioggia beets thrive. Once the seedlings reach about 2 inches in height, thin them out by removing some of the plants. It might feel counterintuitive to remove perfectly healthy plants, but trust me, this will give the remaining beets the space they need to develop into plump and succulent wonders. Watering is crucial for growing juicy beets, but be careful not to overdo it. Aim to keep the soil consistently moist, but avoid waterlogging. I've made the mistake of drowning my beets in the past, and let me tell you, they weren't too pleased. Water deeply once a week, and adjust accordingly based on rainfall and soil moisture levels. Now, let's talk about pests. Those sneaky critters can wreak havoc on your precious Chioggia beets, but fear not! There are simple and natural ways to keep them at bay. Companion planting with aromatic herbs like *basil* or *mint* can deter those pesky insects. Alternatively, you can create a homemade insecticidal soap using gentle dish soap and water to spray on your plants. Harvesting time has finally arrived! So, how do you know when your Chioggia beets are ready to be plucked from the ground? Keep an eye on the leafy greens above the soil — they'll give you a hint. Once the greens reach around 4 inches tall, you can start gently digging around the base of the beet to check its size. If they're about 2-3 inches in diameter, it's time to harvest and revel in the beauty of those mesmerizing red and white rings. Now that you're armed with the knowledge to grow Chioggia beets, it's time to put it into action. Remember, growing your own food is a journey full of surprises, setbacks, and ultimately, delicious rewards. So, get out there, dig in the dirt, and let the magic unfold! Learn more about gardening with Taim.io!