Beetroots!

We love getting people excited about what we grow on our farm. Today, we’re celebrating beetroot! As Cal Champagne, our former farm manager, once said:

“Out of all the crops we grow, beetroots are perhaps the most low-fuss. They can grow in relatively shallow soils, they harvest easily and they are beautiful – coming in both deep purple and bright gold. Their smooth physique makes cleaning and packing them up an enjoyable task too.

They are most typically a warm season vegetable, but in the Illawarra we plant them from August all the way through to April. Their winter cousins, the turnips, take over the reins through these cooler months. We grow both the standard purple beets, as well as a striking golden variety called ‘golden globe’. They taste just the same, only the colour is different.

Beetroot is one of the most versatile veggies in the pantry. Roasting them brings out their sweet flavour, which can be used to jazz up a salad, a risotto or a pasta dish. They can be boiled, mashed, grated up or finely chopped and eaten raw. And they make a delicious base or a chocolate brownie or cake.

Beetroot is a member of the larger ‘beet’ family, which includes silver beet. Beetroot leaves are just as edible and taste very similar to silver beet, with the added characteristic of adding a purple (or golden) tinge to your dish.”

We hope you enjoy the beetroots in your veg box this week! Head to our recipe blog at https://green-connect.com.au/recipes/ and search for beetroot for inspiration.

Enjoy,

Lindsay Burlton
Fair Food and Activity Coordinator

In your box:

Note: We sometimes need to make changes to what we pack in your veg box based on the quantity or quality of produce that we can harvest and source. If you have any questions about what is in your box, don’t hesitate to contact us at [email protected].

Did you know?

Bok Choy delivers one of the highest levels of nutrients per calorie compared to other foods and boasts many health benefits. You can keep bok choy in the vegetable crisper in the fridge for up to a week but its best to eat fresh. There’s no end to what you can do in the kitchen with this veg and your options include, sautéing, frying, steaming, shredding, pickling, grilling, or eating it as is!

You can find all of our recipes here!