I'm fond of steamed vegetables for winter meals (with 3' of snow outside and -15C).
So far, I've gardened peas, carrots and green beans = processed, packaged and frozen.
This summer, I've added 3 x 16' rows of beets. Dark red, yellow and red&white striped root flesh.
I have the freezer. I have a walk-in cold room with adjustable air flow directly from outdoors.
I'll eat some steamed tops as they become available. I'll can a few jars of beet vinegar pickles.
If I get lucky and do get good yields, what's best to hold them for winter?
So far, I've gardened peas, carrots and green beans = processed, packaged and frozen.
This summer, I've added 3 x 16' rows of beets. Dark red, yellow and red&white striped root flesh.
I have the freezer. I have a walk-in cold room with adjustable air flow directly from outdoors.
I'll eat some steamed tops as they become available. I'll can a few jars of beet vinegar pickles.
If I get lucky and do get good yields, what's best to hold them for winter?