Pasilla Mole Recipe Ingredients 4 to 6 dried pasilla pepper pods (you can also use a combination of various types of dried red chilies - check out our Mexican Pepper Seed...
Beet - Detroit Dark Red Seeds
Detroit Dark Red Beets have striking dark-red flesh with a deep, sweet flavor. They grow perfectly round to 3" in diameter and can also be harvested early for smaller baby beets. They are a colorful, cool-season crop that grows well in the cooler temperatures of spring and fall. Grow them for both the big sweet roots and the leafy tops which are delicious as microgreens, baby leaf, or as greens from the fully mature plant.
Beet seeds can be planted outdoors.
Sow seeds 2-3 weeks before the last frost date.
Plant seeds 1" deep and 3" apart. Seeds should come up in 14-21 days and are actually clusters of seeds that require more thinning than other crops. When the tops are 4 to 5 inches tall, thin seedlings to 3" apart. Pinch or cut off the leaves. Pulling them out of the ground may disturb the roots of nearby seedlings.
Keep beets free of weeds. This is especially important when they are small because the weeds will take nutrients away from the beets. Gently mulch to deter weeds and block the sun from hitting the roots directly.
Each packet contains 150 Detroit Dark Red Beet seeds. Beta vulgaris. Annual. Open-pollinated, heirloom, non-GMO. Harvest in 60 days. $3.00
This packet plants a 15' row with 60 plants.
This product is part of the Get Real Grow Food collection. Click here for more items.
Beet roots and leaves are edible and can make a natural dye.
Beets are a versatile root vegetable and there are endless ways to eat them. Eat them raw, freshly juiced, boiled, or pickled. Shredded beets are great in salads and sandwiches. Young, tender tops often have a mild quality, but the greens can be used until they get large and strong flavored. Young plants can be cooked with the root and top together, or you can use the root alone when it is 1-1/2" or larger.
This heirloom is the most popular beet for home gardens. It has succulent red flesh without rings or streaks and the dark green tops with red stems will rival chard and spinach for tenderness and flavor.
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