Spoutwood Farm CSA Harvest Guide: Week 18: October 9, 2008

Beets: Also known as “beetroot” (especially in the U.K.), both parts of this luscious, nutritious plant are edible: the roots and the leaves as well. Today, we actually harvested a beet-chard cross: the two are, as Rob put it, “sisters – not even just cousins.” Try parboiling the root to al dente, then sautéing with the greens in butter or olive oil, seasoned with a little Celtic sea salt and fresh-ground pepper.

Leeks: Our allium (onion-family) vegetable of the week. Awesome in potato-leek soup, quiches, or if you’re of Scots blood, the famous “cock-a-leekie” soup (chickens soup with leeks). Can also be eaten in salads: the green tops as well as the white base.

Radishes: Our variety is called “Easter Egg,” and these bracingly tangy root vegetables are available in a variety of colors – red, purple, and white. Enjoy raw with a little salt, or slice into salads. Radish greens are edible, tasty, and nutritious! Try them in salads or stir-fries.

Tomatoes: Every time we think we’ve seen the last of our tomatoes, they surprise us… here are a few more end-of-season specials! These really are the last, though. If yours aren’t quite ripe, let them ripen on a sunny windowsill, or use for fried green tomatoes, green tomato relish, etc. Valencias (orange) or Green Zebras will never turn red; however, they will ripen.

Peppers, Green: Despite a couple of frosty nights, our peppers mostly survived. Typically eaten raw or perhaps stuffed and baked, these are also delicious drizzled with olive oil and balsamic vinegar and then grilled until soft.

Peppers, Hot Paper Lantern: According to the seed company Johnny’s, these peppers are very hot: one should be sufficient to add that spicy touch to your meals. They can be added to stir-fries and sauces. Put them in when you are sautéeing onions and other spices. Another fun thing to do with them is scrape out the seeds and roast them in the oven with some olive oil. It yields a smoky, spicy sauce that can be added to foods for an extra spice. Be careful when cutting them up; they can make your fingers burn. Have too many to use now? Pop them in the freezer (in freezer bags), and use them in the winter to add a pleasing heat to soups and stews.

Kohlrabi: Dubbed “the Sputnik plant” by one of our previous apprentices for the antenna-like look of its leaves springing from the rounded body of the vegetable, kohlrabi is another wonderful veggie in the cruciferous (cabbage) family. Kohlrabi may be added raw to salads (or become the basis of a slaw), steamed, stir-fried, or added to soups. It can also be boiled and mashed with potatoes, or even fried. Versatile and delicious, if a bit odd to the eye! Consult the “Veggie of the Week” for more…

Broccoli: Everyone knows broccoli, a kitchen and salad-bar staple. If you’re like me (Tom), you like it lightly steamed or raw, rather than cooked to death as in my childhood and in many restaurants. Try with grated cheese, or a squeeze of lemon. Some shareholders will get broccoli this week, others later.

Swiss Chard: This delicious, attractive, and nutritious large-leafed plant is one of our leafy greens (or as they used to call them, “pot-herbs”) for the week. May have white (Fordhook Giant) or colored (Bright Lights) stems. More delicate (and faster-cooking) than kale, use as you would spinach or another green. May be blanched or sautéed lightly and layered with parmesan, romano, or asiago cheese and baked en casserole for a lovely gratin. Also delicious in quiche, with or without the addition of spring onions or mushrooms.

Arugula: Roquette to the French and “rocket salad” to the British, arugula is a bitey green with what some call a nutty flavor. The entire plant is edible, including stalks and flowers. Some enjoy as a salad on its own with a light vinaigrette, others add to salad mixes or stir-fries. Rob swears by arugula and peanut butter sandwiches!

Mustard Greens: A Southern favorite, these bitey, tangy greens are a “pot-herb” that can be eaten alone or in combination with other leafy greens (of which we have several this week). Typically cooked (boiled or steamed, perhaps stir-fried), they can also be added sparingly to salads.

Bok Choi: Also known as pak choi, “white vegetable” to the Chinese, bok choi is an Asian green related to Chinese cabbage. Excellent as the basis of stir-fries, or added to soups, bok choi is high in vitamins A and C and calcium, and low in calories.

Sage: Typically associated with poultry (especially turkey and dressing on Thanksgiving), but many other uses are possible as well. Even has medicinal value: sage vinegar, applied topically, can be used to reduce inflammation from sprains and strains.

Apple Mint: Use as you would any mint: excellent in tea, or with couscous in tabouli salad. A few sprigs in a water glass freshen the palate, making the water seem even more thirst-quenching. Mint sauce (English) or jelly (American – actually mint-flavored apple jelly) goes excellently with lamb!

Flowers: Included in this weeks’ flower bouquet are: zinnias, tansy, African basil, globe amaranth, plume celosia, New England asters, seed-heads of Jerusalem artichokes, and some goldenrod.

Bread: For those who purchased bread shares, today’s selection from Atwaters is a classic French baguette.

Beet and Beet green salad with feta

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 tablespoon minced garlic

3 medium-large beets (about 3 inches in diameter) with greens
1/2 cup water
1 tablespoon chopped drained capers

Preparation

Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.

Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1/2 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.

Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.

Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.

Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.

BEET GREEN RISOTTO

Farm Happenings

BAGS: Requested, Recycling of Same (including paper bags)

As most of you will know, there are various share items which must be bagged even within your usual share bag. And frankly, we’re low on appropriate bags. Thus, we’re asking our shareholders to please return the paper bags the potatoes come in as well as any plastic bags that you might have at home. We are looking for both standard grocery-sized bags, and smaller plastic bags such as those used for produce in supermarkets, to keep newspapers dry, etc. If at all possible, please help us by bringing them in pre-sorted as to size.

Also, please be aware (if you aren’t already) that your plastic share bags can be re-used the following week! Better yet, invest in a cloth “market bag” that can be used over and over again. We are in the process of investigating Spoutwood-themed practical items to offer for sale, including Market Bags -- stay tuned to this space! In the meantime, if you bring back your plastic ones, you’ll help us and Mother Earth alike. Many thanks, from us and the Home Planet.

Need your rubber bands? Fine… but if you don’t, we would be pleased if you could bring those (or any excess beyond your needs) back with you when you come. We’d be happy to reuse them to bundle your produce in the weeks to come.

If your small paper bags (used for potatoes, etc.) are in reasonably good shape, we’d be grateful if you’d bring those back, too, so we can reuse them. Help us save money and resources! Thanks.

Vegetable of the Week

Beets

Once again, we are grateful to apprentice Dana Hunter for researching and

writing up the Veggie of the Week!

Beets are one our favorites here at Spoutwood - they are delicious, pleasantly sweet and brilliantly colorful.

History: Beets, botanically-known as Beta vulgaris, are native to the Mediterranean. Although the leaves have been eaten since before written history, the beet root was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800's.

Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce.

The most common garden beet is a deep ruby red in color, but yellow, white, and even candy-striped (with red and white concentric circles) are available in specialty markets. Outside the United States, beets are generally referred to as beetroot.

It is estimated that about two-thirds of commercial beet crops end up canned.

Nutrition: Beet roots contain significant amounts of vitamin C, whilst the leaves are an excellent source of vitamin A. They are also high in folate, soluble and insoluble dietary fibre and antioxidants. It is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content of sugar in beetroot is no more than 10%; in the sugar beet it is typically 15 to 20%.

Beetroots are rich in the nutrient betaine. Betaine supplements, manufactured as a by-product of sugar beet processing, are prescribed to lower potentially toxic levels of homocysteine (Hcy), a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels thereby contributing to the development of heart disease, stroke, and peripheral vascular disease.^{http://en.wikipedia.org/wiki/Beet
- cite_note-umaryland-2}

Preparation and Storage:

To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days.

Cooked or canned beets may be refrigerated up to one week.

Fresh cooked beets may also be frozen up to ten months. Be sure to peel before freezing in airtight containers or baggies, leaving no air in the container. They may be frozen whole or in cut pieces.





	Spoutwood Farm CSA Harvest Guide: Week 18: October 9, 2008 To return to the 2008 Harvest Guide page, click here Farm News Today's Harvest Vegetable of the Week Recipes of the Week Farm Happenings Farm News Greetings, Spoutwood Farm friends! Welcome to the eighteenth week of the 2008 Community Supported Agriculture season, here at Spoutwood Farm! Hard to believe we’ve only got four weeks, after that, until this season comes to a close… But we have lots of delicious vegetables to share with you before then. We’ve enjoyed a cool Fall so far in general, but with the coming of October, the temperature has really reached Autumnal temperatures. That’s all right: it makes for pleasant harvesting, and the cool-season crops have enjoyed it. Consequently, we have a good harvest of cool-season brassicas (“cole” crops) and an especially bumper crop of fall greens this week. Today is actually a little warmer than the last several days have been, but it is still unmistakably Autumn. We had frost two night this week: kudos to the CSA staff for their hard work covering the delicate crops, especially Derek who did it by himself the second night. As a result, much produce was saved that would otherwise have wilted. Many of the trees are beginning to turn, and many leaves are spiraling earth-wards, while the air begins to take on that uniquely Fall scent compounded of leaf-mould, woodsmoke, and apples. Speaking of apples, we are fortunate enough to be able to include organic apples – rare, because of the difficulty of growing them for production without chemicals – from Oylers Eden Valley Farm in this week’s share. Apples were once a centerpiece of the American diet, whether eaten out of hand or in applesauce, apple pie, apple butter, apple dumplings, various versions of cobbler, and of course consumed in great quantity as cider, either sweet or “hard.” The old saying, “an apple a day keeps the doctor away,” come from that time, and still has a great deal of merit! Eden Valley Farm was among the nearly 100 vendors and exhibitors who participated in Sunday’s 4th Annual Mother Earth Harvest Fair, which also featured over a dozen speakers and presenters, including keynote speaker Judy Wicks, of Philadelphia’s White Dog Café, and headline musical act Adrienne Young. Tickets and gate receipts show attendance by some 945 adults and 150 children, meaning we had more patrons in the one day MEHF ran this year than we had on both days last year! This is a major accomplishment, and we are grateful to all who came out. We are especially grateful to the members of our CSA community who volunteered at the CSA booth, Country Kitchen, or elsewhere throughout the Fair. You are wonderful! Despite the increased attendance, we are still not quite where we need to be to make our Mother Earth Harvest Fair truly sustainable. For that, we need at least 2,000 attendees – so please, if you attended MEHF, talk it up to your friends and family, co-workers, and anyone else you can, and encourage them to come out next year. If you were not in attendance, we hope you will be in 2009. And while we’re speaking of 2009, it is not too early to sign up for the 2009 CSA season! We are looking forward to another spectacular year, and hope you will be a part of it. Finally, today is the second week of the month, which means that it is add-on share day for those who purchased them. The cheese from Farmstead Fresh is an aged raw-milk Jack (never let it be said that “we don’t know jack!”). Please note that next month we will be receiving add-on shares at our last distribution of the season, which is the first week of the month. Nate from Breakaway Farms tells us that the meat share for November will be a Thanksgiving turkey! Definitely something to look forward to. Please feel free to drop us a line if you discover a new recipe, have any cooking tips, or would like to share your favorite way to eat the veggies from our harvest - email us and we’ll share with everyone else! That address is: csa@spoutwood.com. As the old commercial used to say, “please make a note of it.” Thanks! Today's Harvest Beets: Also known as “beetroot” (especially in the U.K.), both parts of this luscious, nutritious plant are edible: the roots and the leaves as well. Today, we actually harvested a beet-chard cross: the two are, as Rob put it, “sisters – not even just cousins.” Try parboiling the root to al dente, then sautéing with the greens in butter or olive oil, seasoned with a little Celtic sea salt and fresh-ground pepper. Leeks: Our allium (onion-family) vegetable of the week. Awesome in potato-leek soup, quiches, or if you’re of Scots blood, the famous “cock-a-leekie” soup (chickens soup with leeks). Can also be eaten in salads: the green tops as well as the white base. Radishes: Our variety is called “Easter Egg,” and these bracingly tangy root vegetables are available in a variety of colors – red, purple, and white. Enjoy raw with a little salt, or slice into salads. Radish greens are edible, tasty, and nutritious! Try them in salads or stir-fries. Tomatoes: Every time we think we’ve seen the last of our tomatoes, they surprise us… here are a few more end-of-season specials! These really are the last, though. If yours aren’t quite ripe, let them ripen on a sunny windowsill, or use for fried green tomatoes, green tomato relish, etc. Valencias (orange) or Green Zebras will never turn red; however, they will ripen. Peppers, Green: Despite a couple of frosty nights, our peppers mostly survived. Typically eaten raw or perhaps stuffed and baked, these are also delicious drizzled with olive oil and balsamic vinegar and then grilled until soft. Peppers, Hot Paper Lantern: According to the seed company Johnny’s, these peppers are very hot: one should be sufficient to add that spicy touch to your meals. They can be added to stir-fries and sauces. Put them in when you are sautéeing onions and other spices. Another fun thing to do with them is scrape out the seeds and roast them in the oven with some olive oil. It yields a smoky, spicy sauce that can be added to foods for an extra spice. Be careful when cutting them up; they can make your fingers burn. Have too many to use now? Pop them in the freezer (in freezer bags), and use them in the winter to add a pleasing heat to soups and stews. Kohlrabi: Dubbed “the Sputnik plant” by one of our previous apprentices for the antenna-like look of its leaves springing from the rounded body of the vegetable, kohlrabi is another wonderful veggie in the cruciferous (cabbage) family. Kohlrabi may be added raw to salads (or become the basis of a slaw), steamed, stir-fried, or added to soups. It can also be boiled and mashed with potatoes, or even fried. Versatile and delicious, if a bit odd to the eye! Consult the “Veggie of the Week” for more… Broccoli: Everyone knows broccoli, a kitchen and salad-bar staple. If you’re like me (Tom), you like it lightly steamed or raw, rather than cooked to death as in my childhood and in many restaurants. Try with grated cheese, or a squeeze of lemon. Some shareholders will get broccoli this week, others later. Swiss Chard: This delicious, attractive, and nutritious large-leafed plant is one of our leafy greens (or as they used to call them, “pot-herbs”) for the week. May have white (Fordhook Giant) or colored (Bright Lights) stems. More delicate (and faster-cooking) than kale, use as you would spinach or another green. May be blanched or sautéed lightly and layered with parmesan, romano, or asiago cheese and baked en casserole for a lovely gratin. Also delicious in quiche, with or without the addition of spring onions or mushrooms. Arugula: Roquette to the French and “rocket salad” to the British, arugula is a bitey green with what some call a nutty flavor. The entire plant is edible, including stalks and flowers. Some enjoy as a salad on its own with a light vinaigrette, others add to salad mixes or stir-fries. Rob swears by arugula and peanut butter sandwiches! Mustard Greens: A Southern favorite, these bitey, tangy greens are a “pot-herb” that can be eaten alone or in combination with other leafy greens (of which we have several this week). Typically cooked (boiled or steamed, perhaps stir-fried), they can also be added sparingly to salads. Bok Choi: Also known as pak choi, “white vegetable” to the Chinese, bok choi is an Asian green related to Chinese cabbage. Excellent as the basis of stir-fries, or added to soups, bok choi is high in vitamins A and C and calcium, and low in calories. Sage: Typically associated with poultry (especially turkey and dressing on Thanksgiving), but many other uses are possible as well. Even has medicinal value: sage vinegar, applied topically, can be used to reduce inflammation from sprains and strains. Apple Mint: Use as you would any mint: excellent in tea, or with couscous in tabouli salad. A few sprigs in a water glass freshen the palate, making the water seem even more thirst-quenching. Mint sauce (English) or jelly (American – actually mint-flavored apple jelly) goes excellently with lamb! Flowers: Included in this weeks’ flower bouquet are: zinnias, tansy, African basil, globe amaranth, plume celosia, New England asters, seed-heads of Jerusalem artichokes, and some goldenrod. Bread: For those who purchased bread shares, today’s selection from Atwaters is a classic French baguette. Apples: Several kinds of apples from Oylers Eden Valley Farm. Organic apples are rare, be sure to enjoy these! Recipes of the Week Beet and Beet green salad with feta Ingredients 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar 1/2 tablespoon minced garlic 3 medium-large beets (about 3 inches in diameter) with greens 1/2 cup water 1 tablespoon chopped drained capers 1/3 cup crumbled feta cheese (about 3 ounces) Preparation Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1/2 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing. MOROCCAN BEET GREEN SALAD Ingredients: 2 bunches beet greens and/or spinach 2-4 cloves garlic Extra virgin olive oil Sweet paprika Cumin Salt and black pepper Juice of one lemon Preparation: Clean 2 bunches of beet greens, 2 bunches of spinach, or a combination, by putting them in a clean dishpan filled with cold water. Agitate well, leave to soak a few minutes, lift out, drain the water (and sand!), and repeat until there is no sand. (This is both easier and much more effective than the running water and colander method.) Slice horizontally, about 1/4 inch wide, and put into a deep pot. Add a spoon or two of water if they seem dry. Cover and steam on medium low heat for 10-15 minutes or until soft. Let cool. Put the greens in a wire colander over a bowl and press out as much liquid as possible. (You can save it for soup made with all the holiday leftovers.) Finely chop 2 to 4 cloves of garlic and put in a large frying pan with 3 T (tablespoons) extra virgin olive oil. Saute at medium high until garlic begins to brown. Add greens, stir and cook a few minutes. Add 1 t (teaspoon) paprika, 1 t ground cumin, 1 t oregano, 1 t kosher or other salt, and a few grinds of black pepper. Stir and cook a few more minutes, adding a bit of reserved liquid or olive oil if it seems dry. Add cumin if desired, but it’s easy to overdo the oregano. Remove from heat, squeeze in the juice of one lemon (can be partly bottled juice), and taste for salt and lemon. Serve at room temperature. BEET GREEN RISOTTO Hands-on time: 40 minutes Time to table: 40 minutes Serves 4 2 1/2 cups vegetable broth 1 tablespoon butter 1 onion, diced small Stems from 3 beets, trimmed and diced small 1/2 cup risotto rice (Arborio is typical) 1/2 cup white wine Salt & pepper to taste The leaves from 3 beets, layered, rolled up into 'cigars' and then sliced very thin 1 teaspoon white wine vinegar (don't skip this, adds brightness) 1/2 cup Parmesan, grated (from about two square inches, I think it's two ounces) In a small pot, bring stock to a boil, adjust heat to maintain a slow simmer. In a non-stick skillet, melt the butter til shimmery, stir in the onion as it's prepped, stirring to coat. Add the stems as they're prepped, stirring to coat. Cook vegetables til they're beginning to soften. Add the rice and stir to coat, let cook for 1 - 2 minutes, stirring almost continuously. Add the white wine (it should sizzle) and stir til rice absorbs the liquid. A half cup at a time, add hot stock to the rice, stirring to incorporate, letting each addition get absorbed and the rice getting almost dry before adding more. (Stir very regularly during this process. You'll have time to make a salad, etc, just stay close to the stove so that you can watch what's happening and react quickly.) As the rice plumps up, begin tasting a grain or two for done-ness and seasoning. Risotto is supposed to be cooked only to the point that there remains a 'germ' in the center; I like it cooked past that point, more like 'rice'. To get to either stage, you may not need all the broth. If the rice needs salt and pepper, start seasoning it now, but go gently. Stir in the beet greens (this is done late so they'll only cook a minute or two and retain their color) and the vinegar. Stir until greens are cooked. Stir in Parmesan. Serve immediately. Farm Happenings *BAGS: Requested, Recycling of Same (including paper bags)* As most of you will know, there are various share items which must be bagged even within your usual share bag. And frankly, we’re low on appropriate bags. Thus, we’re asking our shareholders to please return the paper bags the potatoes come in as well as any plastic bags that you might have at home. We are looking for both standard grocery-sized bags, and smaller plastic bags such as those used for produce in supermarkets, to keep newspapers dry, etc. If at all possible, please help us by bringing them in pre-sorted as to size. Also, please be aware (if you aren’t already) that your plastic share bags can be re-used the following week! Better yet, *invest in a cloth “market bag” that can be used over and over again. We are in the process of investigating Spoutwood-themed practical items to offer for sale, including Market Bags -- stay tuned to this space! In the meantime, if you bring back your plastic ones, you’ll help us and Mother Earth alike. Many thanks, from us and the Home Planet. Need your rubber bands? Fine… but if you don’t, we would be pleased if you could bring those (or any excess beyond your needs) back with you when you come. We’d be happy to reuse them to bundle your produce in the weeks to come. If your small paper bags (used for potatoes, etc.) are in reasonably good shape, we’d be grateful if you’d bring those back, too, so we can reuse them. Help us save money and resources! Thanks. Vegetable of the Week* Beets Once again, we are grateful to apprentice Dana Hunter for researching and writing up the Veggie of the Week! Beets are one our favorites here at Spoutwood - they are delicious, pleasantly sweet and brilliantly colorful. *History:* Beets, botanically-known as Beta vulgaris, are native to the Mediterranean. Although the leaves have been eaten since before written history, the beet root was generally used medicinally and did not become a popular food until French chefs recognized their potential in the 1800's. Beet powder is used as a coloring agent for many foods. Some frozen pizzas use beet powder to color the tomato sauce. The most common garden beet is a deep ruby red in color, but yellow, white, and even candy-striped (with red and white concentric circles) are available in specialty markets. Outside the United States, beets are generally referred to as beetroot. It is estimated that about two-thirds of commercial beet crops end up canned. *Nutrition:* Beet roots contain significant amounts of vitamin C, whilst the leaves are an excellent source of vitamin A. They are also high in folate, soluble and insoluble dietary fibre and antioxidants. It is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content of sugar in beetroot is no more than 10%; in the sugar beet it is typically 15 to 20%. Beetroots are rich in the nutrient betaine. Betaine supplements, manufactured as a by-product of sugar beet processing, are prescribed to lower potentially toxic levels of homocysteine (Hcy), a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels thereby contributing to the development of heart disease, stroke, and peripheral vascular disease.^{http://en.wikipedia.org/wiki/Beet - cite_note-umaryland-2} Preparation and Storage: To store beets, trim the leaves 2 inches from the root as soon as you get them home. The leaves will sap the moisture from the beet root. Do not trim the tail. Store the leaves in a separate plastic bag and use within two days. The root bulbs should also be bagged and can be stored in the refrigerator crisper drawer 7 to 10 days. Cooked or canned beets may be refrigerated up to one week. Fresh cooked beets may also be frozen up to ten months. Be sure to peel before freezing in airtight containers or baggies, leaving no air in the container. They may be frozen whole or in cut pieces.

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