We've had an incredibly mild winter for zone 5/6. No snow at all to speak of & I think the low temp was 10degrees F or so.
The past 2 weeks have been more like June than March. [and the last 3 days have been late July] The soil is warm enough to plant beans- though who knows what next week will hold.
So I'm working in the garden and chop a leftover beet in half with the shovel. It is bright red with a bit of orange- and as firm as a semi-cooked beet would be. I must taste it as it looks quite good- although a little grainy in appearance. It is sweet and juicy with
*none* of the 'musty' flavor that folks find objectionable in beets.So then I get real careful & hope I can find a few more--- I found 6 more beets I'd missed last fall and all were as I expect overwintered beets to be-- putrid little bags of mush.
These *might* have been Chiogga as there was a bit of yellow/orange color in the beet. but I can't say for sure.
Anyone ever bank beets well and eat them in the spring?
Jim