The Secret to Growing - Root Vegetables 🥕

[@billbradford3803]

Catching up on this episode Thank you Holly for what you’re doing Total inspiration! Just started “my balcony garden” A couple of 4/2 growing bags for arugula, chard, beets and peppers Love your content 👍🏼

[@justmissmelly]

Just watched the replay - thanks again, Holly. Great tips. I'm hoping to pick up some Chioggia and Golden Beetroot seeds from Down2Earth at the market tomorrow. And maybe some turnip 😁 I'm growing Cylindrica and Early Wonder now, and Kohl Rabi. Planted out some sweet potato slips a month ago & they are coming along well. You've answered some of my questions in this episode, so thank you so much 🙏🌻

[@joannedixon1977]

So good. Missed the live was guttered as i akso enjoy the life chat.nxt week!!!!

[@laurenengledow8453]

I totally agree with roasted radish!

[@vy3087]

So many good tips again thank you Holly. I gotta try and catch your live one day! I really need to get my root veggie seedlings into the garden since I managed germination but bit nervous they’ll die from the cold weather recently. Oh well, I guess I can direct sow like you said. On your topic of natural colouring, pandan leaves or purple yam (ube) are delicious in desserts or savoury 😋🥕🍠🫚🌱😊

[@stephaniewilliamson342]

Chioggia is a tricky one for sure, took me a while to get it right too. The correct Italian pronunciation sounds like kee-o-jar.

[@denni6396]

Next wedneday for the first time, I won't be working during the live stream so I'm hoping to catch it! I am hoping to grow parsnips and radish when we move into our new house in the hills! I'll finally have some actual ground to plant in. 🎉 Very excited to start building my own pond, I have always wanted a massive koi pond.

[@russellstraker8040]

Kiwi eats roots shoots and leaves

[@williammaxwell1919]

"(Sugar) Beets" were (and still are) the predominate source of "sugar" for centuries, especialy since the first "mass marketed" product, "chocolate" (a bitter drink from the "new world" in the 1500's). Beets are also signifificant in bio-fuels. Like many vegetatadles, all parts of beets canbe eaten, yet like many vegetables (with exceptions like tomatoes, potatoes, chiles and other members of the deadly nightshade family) other parts of the plant can be safely eaten. Like the greens from carrots which go towards making a great "smoothy" or "pesto". A lot of the organic vegetables we grow, we discard, be cause our culture and upbringing only focuses on one aspect of ghe plant. I freeze broccoli & other brassica stalks for the next time I'm making stock or soup... no two recipes are the same, but to mis-quote Jackie French "there's not an edible part of a plant that cannot be used" (probably stretching her quote way toooo far, but I'msure she'dunderstand my intent). Many of the edible parts of plants we discard /compost can be beneficially used. Maybe I'm biased 'coz I absolutely love soups, broths and sauces (and how hard is it to stuff up a soup or spaghetti sauce ~ my kids never complained). I am what could be best discribed as a "lazy cook", I am self taught (my mother was firmly of the belief that"it is the womens role to cook), though I have deliberately following the example of my father who, whenever my mother was hospitalisted for further sugery (she contracted polio as a front line nurse in the 1950's polio pandemic and suffered significant spinal issues), would do what was nessesary (with community support) to take care of his kids for many months while his wife was in hospital undergoing surgery and recovery.. to many more months at home "convalescencing". Ooops, way off topic! But what I used to say to my kids was "only the gardner and the cook can play with food", but now they are older, I would tell them "experiencing food in it's production, prearation and consumption is a privellege, especially if you have grown the produce yourself"