November time for getting the last of your roots out of the ground and enjoying some tasty treats

Well now it’s time to get the best out of the last garden treats of the year. You should be thinking about storage for your roots (carrots, parsnips, beets, turnips). Whilst some of these can be left in the ground in well-draining soil, I would recommend taking them up now before the pests have time to do more damage, so you have a few choices for this but I feel there are two ways suited to smaller amounts from a garden veg plot first is the old school . Placing in layers in boxes, crates etc. The second and for me most simple way is freezing

For the first way-I have done my potatoes and carrots this way has worked fantastic this year

Remove foliage close to the crown.brush off dirt inspect for damage any thing that damaged should not be store and should be eaten as soon as possible Place in layers in boxes, crates etc. separated with a damp, but not wet, packing material. You can use sand, leaf mould but probably the best is peat. The best type of box i have found is the banana box. Most supermarkets throw them away and will give you some if you ask. These are good strong heavy boxes importantly with a lid as you want to keep out the light  

The ideal temperature for your root crops is between 0 and 4 degrees C, lower than potatoes. Since you probably don’t have a refrigerated storage area, like me you will just have to settle for the coolest place you have. Don't store in the loft of your house or shed as the temperatures are too variable and will lead to rotting and don't forgwet to check for rot every month or so    

The second way I have used this for my carrots, parsnips and turnips for a number of years and I find it very successful

 Remove foliage close to the crown. Wash, peel, and chop into desired size for best results, arrange the prepared vegetables on a large tray and freeze for a few hours until solid. Transfer to a freezer bag - extract as much air as you can using a straw, tie securely and label. Freezing doesn't preserve food indefinitely, but frozen vegetables will keep for up to six months. Take out and cooked as normal

Maybe you’ve noticed I haven’t mentioned beets in there anywhere well of course you could use the first method I mentioned or my preferred option is to make something fantastic to eat out of them straight away. Have a look at my favourite beetroot recipe below   

Feta and beetroot salad

Prep time•10 Minutes

Cook Time•1 Hour ish (for the beetroot)

Servings  Serves 4 as a starter or lunch

Ingredients•

·         500g whole beetroot

·         2 garlic clove, peeled and roughly chopped

·         Sea salt and freshly ground black pepper

·         2 tbsp olive oil

·         200g feta, crumbled into small chunks

·         A sprig of rosemary

·         And mixed salad leaves

Directions

Preheat the oven to 200°C/Gas Mark 6.

Scrub the beetroot well and place them on a large piece of foil. Scatter with the garlic, salt and pepper, Rosemary and trickle over the olive oil. Scrunch up the foil to make a loose parcel and place on a baking tray. Roast until tender – about an hour, although they make take longer.

Test with a knife: the beetroot are ready when the blade slips in easily. Leave the beetroot to cool, then top and tail them and remove their skins. Cut into chunks and place in a large bowl.

Add the cheese and mixed leaves and toss the lot together with your hands. Season with salt and pepper to taste. Drizzle a simple vinaigrette over the salad and toss lightly.

Serve straight away, with some brown bread on the side. And most importantly enjoy

Well I hope you enjoyed my first post and found it helpful and will stick with me through the rest of year, and into the new season where we can grow and enjoy our spoils together