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#1
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beetroot in rich soil
Does anyone have experience with growing beetroot (Derwent Globe) in
soil which has just had a lot of sheep and cow manure added to it? I have warned here of problems with growing carrots in such soil, but have no experience with beetroot in such conditions. I'm wondering whether they are likely to develop mostly tops at the expense of the root? Wishing a Merry Christmas to all the aus.gardens regulars; likewise to our casual visitors. -- John Savage (my news address is not valid for email) |
#2
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beetroot in rich soil
"John Savage" wrote in message
... Does anyone have experience with growing beetroot (Derwent Globe) in soil which has just had a lot of sheep and cow manure added to it? I have warned here of problems with growing carrots in such soil, but have no experience with beetroot in such conditions. I'm wondering whether they are likely to develop mostly tops at the expense of the root? I seem to recall that beetroot is one root veg that doesn't mind rich soil. Even if you do get more tops than bottoms, the tops can be used as a green vag, so not a lot lost there. There's always Mr Edgells if push comes to shove. |
#3
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beetroot in rich soil
"John Savage" wrote in message ... Does anyone have experience with growing beetroot (Derwent Globe) in soil which has just had a lot of sheep and cow manure added to it? I have warned here of problems with growing carrots in such soil, but have no experience with beetroot in such conditions. I'm wondering whether they are likely to develop mostly tops at the expense of the root? Wishing a Merry Christmas to all the aus.gardens regulars; likewise to our casual visitors. -- John Savage (my news address is not valid for email) I had read about the carrots forking with to much manure in the soil. But a dept of ag disk I have said it makes no real difference. I used cow and sheep manure to spruce the soil up at my place and so far the 30 or so carrots I have pulled have been straight. I'm on WA's gutless grey sand. Next to that spot I planted Hamburg parsley and added chicken manure to the sheep and cow mix. So far the roots I have harvested have been like mid sized parsnips, taste like them too, and are so good roasted. The leaves can be used like parsley too. I have grown beetroot in the past and remember I spruced up the soil then too. They just like water. Never grown them again though as people around here said they tasted to earthy. |
#4
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beetroot in rich soil
On Sat, 20 Dec 2008 16:36:07 +1100, LindaB wrote:
[...] We are playing with the recipe in which to pickle them. A friend also roasts them with the beef - we didn't think much of that the one time we tried. We find them best quartered or halved, a little oil or dripping, and roasted with lamb or chicken. Better still, chop up the leaves and stems and put them under the animal to steam while everything roasts - they come out very tasty with the dripping and gel through them For pickling, are you cooking up with vinegar or lacto-fermenting them? For cooking, I hear that you cook with the skins on and then slip them off to chop and bottle, is that right? I have yet to grow them myself though, so am reading this thread with interest! -- Ross McKay, Toronto, NSW Australia "Let the laddie play wi the knife - he'll learn" - The Wee Book of Calvin |
#5
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Beetroot preserving
On Sun, 21 Dec 2008 10:17:18 +1100, LindaB wrote:
There is much inter-family discussion going on here. [...] Thanks, very interesting to see the different methods. Your beloved's method is the one I've read in several places. Leaving the "pigtail" and the skin in place is to stop all the red bleeding out, IIRC. I look forward to trying all of this sometime, and also comparing to a simple lactic-acid ferment. I note preserving books give a higher proportion of vinegar (eg three quarters of a cup of water to two and a quarter cups of vinegar). Books tend to go higher on both acid and salt than traditional recipes, and I reckon it must be out of concern for lawsuits - e.g. when some plonker par-boils dirty beetroot and packs it into jars, the higher acid and salt will provide extra protection against pathogens Growing them, we are now moving to putting in a new crop of about half a dozen or so a month, and always having a few coming along. And I thought I liked my beetroot... cheers, Ross. -- Ross McKay, Toronto, NSW Australia "Nobody ever rioted for austerity" - George Monbiot |
#6
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Beetroot preserving
I love them grated raw for salad, boiled and eated fresh, baked,
pickled, pureed into soup, made into official borsch, doesn't matter, you can do no wrong with beetroot. jules Ross McKay wrote: On Sun, 21 Dec 2008 10:17:18 +1100, LindaB wrote: There is much inter-family discussion going on here. [...] Thanks, very interesting to see the different methods. Your beloved's method is the one I've read in several places. Leaving the "pigtail" and the skin in place is to stop all the red bleeding out, IIRC. I look forward to trying all of this sometime, and also comparing to a simple lactic-acid ferment. I note preserving books give a higher proportion of vinegar (eg three quarters of a cup of water to two and a quarter cups of vinegar). Books tend to go higher on both acid and salt than traditional recipes, and I reckon it must be out of concern for lawsuits - e.g. when some plonker par-boils dirty beetroot and packs it into jars, the higher acid and salt will provide extra protection against pathogens Growing them, we are now moving to putting in a new crop of about half a dozen or so a month, and always having a few coming along. And I thought I liked my beetroot... cheers, Ross. |
#7
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beetroot in rich soil
"Ross McKay" wrote in message
For cooking, I hear that you cook with the skins on and then slip them off to chop and bottle, is that right? Yes. When cooking by steaming/water bath method, always leave some stem on the beetroot and dont' cut off too much of the roots or it'll 'bleed' (for want of a better word). Once cooked, the skin just slides right off. |
#8
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Beetroot preserving
"LindaB" wrote in message
I wonder how it would go substituting grated raw beetroot for carrot in a carrot cake recipe????? There are recipes around for Chocolate beetroot cakes. google might turn up a recipe for you if yu're iterested. |
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