Carrots & Beetroot Lifted and Stored

I usually leave my carrots and beetroot in the ground over winter, but after experiencing such hard frosts last winter Ive decided to try storing in peat.
Carrots (Autumn King) have been very good this year with hardly any splitting, probably due to the wet summer and no sign of fly.

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Beetroot have been pretty good too, though I think the golden beet have been left too long and may be going a bit woody.
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Nice looking carrots Dave and the beetroot look like its August.:thumb:
So your storing in peat?
Can you get it very easily these days?

I once tried damp sand for beetroot years ago, partial success.

 

Hey Dave,

Nice looking crop. Haven't lifted my carrots yet. Been picking off some of the beetroot for pickling etc.

Is it best to pick all the beets before they go woody ?

 

Hi Ziggy & Pete!

Pete
Peat is still easily availble though I don't like to buy it (even in compost) due to the ecological implications, in fact this year is the first time I've bought a bale. I'll probably reuse it next year so I'm not beating myself up about it. I thought about trying damp sand but decided peat would probably do better and boxes of damp sand plus carrots would be too darned heavy to move about.

Ziggy
Beetroot are probably better lifted before they start getting woody, though having said that in the past we've left them in-situ over winter and put up with the slight woodiness.
I'll be interested to see just how well they store compared with leaving them in the ground.

 

Cheers Dave,

Not grown beetroot since I was a kid, forgot how nice they taste pickled till I had some in a salad bun from sandwich shop in sherbourne.

 

The nicest beetroot we've ever tasted was this summer when a friend in Greece served some as a side salad. It had been pickled and sliced and was served with a dressing of olive oil and chopped fresh garlic. Got me salivating just remembering it:D:D

Try it!!!

 

I will tommorow, sounds great.

Only thing on my dinnerplate today that I hadn't grown was the gilthead bream.

The rest was homegrown spuds, spinach, apple sauce, spicey chutney & peas.

That'll make a nice addition tommorow:gnthb:

 

It did you know :thmb: