Red Ace Beets
This year, we nailed it! We planted our beets early in the summer and began harvesting them here a little early in mid-September at the perfect size. Our system has been fantastic; there are four of us on the beet harvester and in a few long days, we have pulled 80 bins at 800 pounds for a total of 64,000 pounds of delicious, good for your heart, red ace beets. We then send them through the brush washer to clean off all the dirt and get them ready to send to you.
These beets, although they’re delicious fresh, can stay in the cold cooler for weeks and be used at a later time for holiday cooking. We have lots of beets and this is just a small portion of one variety. Still to come are Chioggia and Golden beets, so check out our website for lovely recipes for braising, steaming and pickling. We have been growing beets for over 20 years.
Crops can be very unpredictable, as last year we had a complete crop of brassicas fail, mostly due to late planting and not enough water at the right time. Delicate dances are the name of the game along with writing everything down each season for each crop and each succession. Another win for us this season has been winter squash. We will start gathering these veggies after they have cured in the field and after all the beets have been harvested.
Most of the excitement from the excavation of the 100-year-old cedar stumps is now over, with most piles transformed into soft wood chip piles. They will be used locally all over to help facilitate other projects as a good organic matter for roads, ditches, gardens, and lots more. This was an unexpected project, but well worth it in the long run for reclaiming our land back.
The leaves on the trees are all starting to change and many folks have put on their sweaters and possibly even thrown the heat on for a night. I think it’s safe to say that summer has departed and fall is upon us.
Don’t forget to find us on Instagram @fullcirclefarms.