Welcome to my website in which I show you how I grow great organic vegies in a water conserving raised garden bed with the help of a built in worm farm and pest exclusion devices. I also show you how I rotate these vegies in a 4 year 4 bed cycle. Check out my website 'Gardening with Ecobeds' which shows you how Ecobeds are made and how they grow food without using poisonous chemicals....................John Ashworth 27th July 2015.
Latest Update 18th August 2017.
Grated raw beetroot make a healthy addition to your salad, and they are delicious roasted in their jackets while still young.
Beetroot juice is considered by many health professionals to confer substantial health benefits. (read more).
of our crop is bottled in a sweet, spicey, pickling vinegar after
softening in the pressure cooker for 30 minutes. Its a tasty staple for salads in our
household, and we can usually maintain a continuous supply all year.
Beetroot softened in the pressure cooker and then roasted with parboiled carrots, pumpkin and potatoes is simply delicious.
Check out my blogpage
which explains how I maintain productivity in my Ecobeds. It describes
how soil is prepared prior to planting, the importance of rainwater in
Ecobeds, how to regulate the sun's intensity and how to feed plants
through their leaves.
Check out my blogpage which tells you when to sow seeds.
Soak beetroot seeds in water for 24 hours before sowing. Select seeds that have sunk to the bottom of the bowl of water and discard the rest.
Sow a beetroot seed in each of 6 small fibre pots in an EcoPropagator.
When the beetroot seedlings are about 70mm tall, transfer them in their pots into a prepared bed. Plant them 300mm apart making a space through the mulch to expose the soil and bury the potsup to their rim. Water them in with dilute seaweed extract and cover the exposed soil with mulch.
Harvesting and Storage.
Harvest the beetroot when they are about 100mm in diameter. Lift them carefully from the soil disturbing it as little as possible.
Most of my beetroot crop is preserved in sweet pickling vinegar.
These are first cooked for 30 minutes in the pressure cooker, then cooled and peeled. They are sliced and packed in sterilised preserving jars and covered with hot sweet spicy pickling vinegar.
The jars are placed in the pressure cooker with lids in place and heated for 10 mins at 5psi to seal the lids.
The rest is shredded and eaten raw in salads, made into cakes and/or roasted with other vegetables.
Organic Pest Control.
like most vegetables, are vulnerable to attack from certain pests in my
garden. My blog on "Controlling Garden Pests" explains a
little about these pests and what to do to protect plants from them. For details click on the appropriate link below.