Beets: Seed spacing, planting, harvesting and cooking

[Durgan]

• A layer of non-perforated toilet paper, available from a janitorial supplier, is laid in a a row and if wind is blowing large nails are laid to keep in place.
• The paper is dampened using a spray can.
• Seeds are then carefully spaced on the paper. This eliminates thinning later, and is worth the effort. If nails have been used, they are removed.
  
• Another layer of paper is rolled over the first and pressed down lightly. There is enough moisture to keep in place.
  
• The seeds are now covered with a layer of soil, and the row dampened with a spray can.
  
• The row is dampened as required to keep the moisture level high and constant. The seeds are all at the same depth, and germination is maximized. The paper tends to encompass the seeds and keeps moisture contained around the seed.

[Durgan]

The first beets of the season were pulled June 24th. Spacing carefully when planting allows for easy picking without tangled discards. The greens (tops) were also cooked. The row is 25 feet, which should supply fresh beets for the summer

[Durgan]

• Beets should be cooked without breaking the skin to prevent bleeding.
  
• Do not wash too vigorously, and leave the tap root on.
• Cover with water and gently boil until a fork penetrates the beet.
• Time is about 45 minutes and depends upon the size of the beet.
  
• When cooked fill the pot with cold water and squeeze the beet gently to remove the outer surface.
  
• Presto you have a perfect vegetable.
• I eat like an apple or cut and use a little butter for flavor.
  
• The pristine greens are selected and steam cooked for about ten minutes. Eat with a bit of butter and add vinegar if desired.