The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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Cylindra beets are named for their long, cylindrical roots that sometimes grow up to six or eight inches. These heirloom beets have a smooth dark maroon skin and a deep red flesh. Cylindra beets have a sweet flavor and a fine grain. The beet tops (or greens) are also sweeter than more common round beets.
Cylindra beets are available during the summer months, with a peak season in mid-summer.
Desired for their uniform shape and size, Cylindra beets are known as “Butter Slicer” beets because of their texture and ease of slicing.
Carrot-shaped Cylindra beets are widely used in processing because of their uniform shape and size. The shape of the beets allows for greater regularity when slicing than with round varieties. They are favored by chefs and home cooks alike for their shape in addition to being easy to peel. Perfect for pickling, the Cylindra beets are also great for roasting, baking or steaming and adding to salads or as a side for a meat dish. The deep red color of the beets can stain, be sure to wear gloves when peeling or handling Cylindra beets.
Cylindra or Formanova beets are an heirloom variety from Denmark believed to have been developed in the 1880s. They were first introduced to American gardeners around 1900. This variety of Beta vulgaris is generally planted close together because it grows longer than wider than the round varieties, thus achieving a higher crop yield. Cylindra beets grow best in mild, cooler climates.
Recipes that include Cylindra Beets. One is easiest, three is harder.
|Farmgirl Gourmet||Beet Pasta Carbonara with Peas & Bacon|
|White on Rice Couple||Chopped Roasted Beet Salad with Feta and Lemon Zest Vinaigrette|
|Happy Child CSA||Roasted Cylindra Beet and Tarocco Blood Orange Salad|