Kitchen Gardens With Norina Jane From WhitPro

It’s an exciting time in the vegie patch this month, with everything thriving!

Herbs, flowers for attracting beneficial insects and just about any vegetable that grows in the Whitsundays, is growing now with vigour.

I’ve just invested in steel rings to give myself some additional growing spaces, with all my beds full to the brim with produce and not wanting to miss out on the perfect growing conditions we are presently experiencing.

If your garden beds are full or you don’t have any! Large pots could be an option for you too.  Just make sure they are 300mm deep and that you use the best soil you can get your hands on.

Remember veggies are hungry plants, so make sure you add plenty of organic matter to your soil before planting.

If you do not produce your own compost, there are plenty of bagged options that you can work into your soil.

I’ve been playing with palletised worm castings this season and I’m impressed!

It comes in 20kg bags and although more expensive than the likes of mushroom compost or poultry manure, it goes a long way, and it will definitely be a part of my growing ritual from here on.

I received a message a week or so ago asking, “How do I grow beetroot”?

So, let’s talk beetroot!

From seeding, to growing, to harvesting, storage and cooking.

Beetroot is a root crop and is pretty easy to grow and just as long as you follow a few simple requirements, you’ll have beetroots within 8 - 12 weeks, depending on the size you are after. I prefer younger beetroot, no larger than 7cm in diameter. You’ll find these ones sweeter and less likely to become tough or stringy.

Soil preparation is important. Beetroot are hungry feeders so ensure you dig through plenty of organic matter for this crop and then follow up with a regular liquid feed.

I use Seasol every three to four weeks.

Plant from seed about 10cm apart, in a sunny position in your garden.

Having said that, it is very, very important that you do not let the soil dry out or your seeds will fail. I use a 30% shade net over my garden beds, and it works a treat.

You can over seed beetroot and thin later as the young shoots are a great addition to a salad.

Keep the water up to beetroot, be consistent and be sure to water every morning, and watch for weeds because they don’t like competition.  Other than that, they are a no problem vegetable to grow.

Make sure you harvest before they go to seed.  They are sweeter with a better texture when harvested young, so when you see the top of the beetroot bulging out of the soil, and they are over 40mm in diameter, you can start to harvest them.

Beetroot will store well in the crisper for up to 3 weeks.  Leave a couple of centimetres of the stalk attached for best longevity.  The cut leaves will store for a few days and can be used just as you would spinach.  

If you do not intend on eating your beetroot straight away, they can be pickled or frozen.

To freeze, do not peel or cut them, cook them first until tender.   This can take a couple of hours.  Then store them in a container in the freezer.  They will last for up to 6 months this way.

Beetroot is very versatile. You can grate them and add them to salad.

You can puree them with oil and add spices to make a beetroot dip.

You can even mash beetroot.  After cooking, rub off their skin, add an equal quantity of cooked potatoes and mash with butter, chives and salt and pepper.

HINT:

Wear gloves when cooking your beetroot, you will not get the colour out of your skin for some time.

DID YOU KNOW:

That beetroot is part of the silver beet family, they are high in fibre and antioxidants and are an excellent source of Vit A & K, manganese, and potassium.

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When protruding from the ground it’s time to harvest

Beetroot leaves are edible and a great replacement for spinach

Beetroot dip with avocado

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