We grow beets almost year round. From the first of the season beets grown in the high tunnel to the beets we harvest in October to last us through the winter, we've always got beets.
We grow red and gold beets. Gold beets are a little more difficult to grow, which is why they are a slightly higher price at market. Gold beets have a similar flavor to red, but slightly less earthy.
In the spring, early summer, and early fall, we harvest beets with their leafy green tops. Beet greens are similar to chard in flavor and texture, so you can use beet greens for most cooked chard recipes. Depending on factors like foliar diseases and weather, we may be able to offer beets with tops through the summer, but sometimes we must discard the tops in the field. By the fall, we will only have beet roots, and those beets will last us through the winter markets.
A beet root in a plastic bag will last for months in your fridge, but a beet bunch with tops must be eaten within a week as the tops will wilt.
Beets with Tops: May, June, September
Beet Roots: May - March