Regional Organic Foods (Beetroot)

Fuente: https://es.aliexpress.com/cheap/cheap-thanksgiving-paintings.html

Hello dear friends of steemit, thank you for being present on my blog and accompanying with reading my post. As every day Monday I am posting a new informational post of regional organic foods, this interesting information I found while surfing the web, I hope it is to your liking and enjoy as much as I did when doing the post.

If it is the first time you visit my blog and you want to follow the thread of the publication I leave the link so that you can do it.

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My passion for agriculture began as an 8-year-old child. At that time I lived in a rural suburb of large areas. My father and my grandparents were country people, they were very familiar with the origins of sowing.

The work of agriculture was to prepare the land for planting, we planted corn, manioc, squash, tomatoes, peppers, different vegetables and vegetables, today I want to share with you all the manual process that we carried out with my grandmother and my mother in planting The "Beet". This procedure is called an organic procedure because no fertilizer or pesticide is used. Only hangover or cow dung.

Fuente: http://www.todohuertoyjardin.es/blog/la-remolacha-y-sus-beneficios

This vegetable has its scientific name "Beta vulgaris", belonging to the families of "Amaranthaceae". However, it must be one of the most famous vegetables: "Chard, red Swiss chard, Swiss chard, cultivated Swiss chard, sea chard, Chard, beetroot, celga, turnip colorado, root of abundance, root of misery, queen's root, sugar beet, beet colorá, red beet, fodder beet , Red beets "are the traditional" beets ".

There are several species of "beets" the most common are "garden beet, the call chard and sugar beet"

In addition to the "vulgaris" species, there are two species, the "maritime", which predominate in "Europe and India" and "Greek and Syrian", the so-called "adanensis"

As we can see there are many varieties of beets today we will see the most traditional

"Sugar beet"


Fuente: http://agriculturers.com/consejos-para-una-buena-fertilizacion-de-remolacha/

"Forage Harvest"


Fuente: http://www.rocalba.com/es/deraiz.php?p=1&i=1903

"Long red beet"


Fuente: http://campodeelche.com/propiedades-saludables-de-las-remolachas/

"Beetroot Color"


Fuente: http://fruteria.joanmsegura.es/es/zanahorias-y-remolachas/37-remolacha-detroid.html

"European Beet"


Fuente: https://es.pinterest.com/pin/547117054710846541/

"Yellow Beet"


Fuente: http://savoir171.rssing.com/chan-6192530/all_p11.html

"White Beet"


Fuente: http://desalyarena.blogspot.com.ar/2007/03/pan-de-remolacha.html

"Black Beet"


Fuente: http://semillaencasa.es/home/89-remolacha-negra-de-invierno-rafano-picante-o-rabano-negro.html

"Orange Beetroot"


Fuente: http://www.ecoagricultor.com/motivos-para-comer-remolacha-betabel/

As we can see there are different varieties of "Beet", in today's post I want to talk about "Beetroot Table or Garden."


Fuente: http://www.todohuertoyjardin.es/blog/la-remolacha-y-sus-beneficios

The "Beet" plant is a stem that can grow up to two meters high, the roots are medium, may be elongated or round, depending on their species, are edible fruits.


Fuente: http://www.suggest-keywords.com/bWFuZ29sZCBsZWF2ZXM/

The work to plant the "beet" is very simple, it has five fundamental steps, to clean the earth, to remove the earth, to fertilize the earth, to plant and to transplant, it is fundamental the preparation of the land for the success of the harvest.

The work begins by cleaning very well the surface to be planted, in this procedure removes all the yuyo or the grass with a hoe of hand, as we see in the image


Fuente: https://azadaybarro.wordpress.com/category/permacultura/segunda-clase-de-permacultura/

Once the soil has been cleaned, all weeds must be raked and removed, the weed removed. The next step is to remove the soil, 30 cm deep, or the top of a spade. That the earth is soft and can be developed without problem the root of the plant of the "beet"


Fuente: http://txakusine.blogspot.com.ar/2012_03_01_archive.html

The next job is to fertilize the soil, fertilizer is mixed with the soil, here we use cow dung and hangover, the hangover is achieved in the forest, the leaves and sticks that fall to the ground are disseminated and Are mixed with the earth, this mixture of sticks, grasses and black soil is what we call hangover, others use garbage previously buried and scattered in the earth, once fertilized the surface, we have to rake the soil to leave the surface Smooth, as we see in the image.


Fuente: http://www.eneljardin.com/2010/08/trabajos-finales.html

Once matched to the ground, we are in a position to prepare our soul, we draw a few threads to form the rectangle 2 meters long by 70 centimeters wide, this is where we will plant our beet seed, see the image.


Fuente: http://www.diasdehuerta.com.ar/DHComo.htm

Once the soul is made, we are ready to begin sowing. The "beet" proliferates from its own seed, the seed of this product needs a lot of "humidity" so it is advised a few days before placing them inside a well wet rag.

Planting begins at the end of spring and beginning of summer, a seed is planted per hole with a separation of 5 centimeters between each hole until covering along and across our soul,

Soon the plants will start to come out, it is essential to do the cleaning maintenance by removing all the weeds, water frequently, the soil must always be moist, but not too much the plant can not be submerged in water, as soon as the plants We will be able to transplant


Fuente: http://poup.org/hashtag/trasplantar/AQDY3WAZ605izNiGEPoRt6OsXHEy-qZbuRzzvJ6JFFupvD5bbIjPBrvE7awrvbXAJUp1AlrNnWo7_q2BTWtcRlQSccIv3XxIPb8jmewQ4a6P67VvubmNJ_8DwxB2edo3Q8g

The plant of the "beet" does not need much sun, prefers shady places, with soft sun, before transplanting we have to choose the place very well and prepare the final store, we must throw some straps to plant as straight as possible leaving a space 30 centimeters between each file. As we see in the image


Fuente: http://jardinplantas.com/el-suelo-perfecto-para-cultivar-hortalizas/

Once we have made the files and the storage, we are able to transplant our plant "beet", we must plant a plant in each hole leaving a space of 10 to 20 centimeters between each plant, as we see in the image


Fuente: http://viaorganica.org/todo-sobre-como-cultivar-betabeles/

The beet plant will be ready to harvest between "60 to 120 days" from the date of transplanting.


Fuente: https://es.123rf.com/photo_22035457_campo-agricola-con-un-cultivo-de-la-remolacha-en-el.html

Harvesting the "beet" is very simple only you must tear the plant out of the ground, it is advisable to take the fruit from the "beet" every time it is to be consumed, to keep them always fresh, as we see in the video

Fuente: https://www.youtube.com/channel/UC2BqufUhp9bDq-z6tLdKbUQ

"Beet" is very beneficial to human health, "Lowering Blood Pressure, Boosting Your Stamina, Combats Inflammation, Anticancer Properties, Rich in Valuable Nutrients and Fiber, Support for Detoxification" is recommended to consume your leaves, not Only fruit rich in "proteins, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, vitamin A, vitamin C, calcium and iron"

To further develop this information, go to the link
Fuente: http://articulos.mercola.com/sitios/articulos/archivo/2014/05/03/beneficios-de-la-remolacha-o-betabel.aspx

This vegetable in my province is consumed in many ways, raw, boiled, pickled, pickled and in countless meals soups, salads, mash, jams and juices.

"Pickled Beets"


Fuente: http://www.gastrocenicienta.com/2013/12/conservas-iii-parte-remolacha-encurtida-casera.html

"Beets in vinegars"


Fuente: https://es.pinterest.com/pin/309341068138766928/

"Beetroot Pure"


Fuente: http://espiasdecocina.com/exotico-pure-de-remolacha/

"Beetroot salad"


Fuente: http://cocinaya.co/receta/ensalada-vinegret/

"Grated Beets"


Fuente: https://comida.uncomo.com/articulo/como-comer-remolacha-cruda-32520.html

"Boiled Beets"


Fuente: http://www.ilmercato.do/products/detail/344981

"Borscht"


Fuente: https://recetascaseras.com.ar/recetas/sopa-de-remolacha/

"Beet Marmalade"


Fuente: http://www.demoslavueltaaldia.com/receta/mermelada-de-remolacha

"Beetroot Juice"


Fuente: http://retiroverde.com/jugo-de-remolacha-potente-efecto-anticancer/

The use of the "beet" is infinite, everything has to do with the ingenuity of the cook, they can be used in infinities of form, this product includes daily in the intake of my Corentinos brothers, I hope you enjoyed as much as I did in the post .
Bon Appetite.

For more information just enter the links that I leave below.


Fuente: https://es.dreamstime.com/fotograf%C3%ADa-de-archivo-comer-un-jugo-recientemente-exprimido-de-las-remolachas-image21836722

Fuente: http://articulos.mercola.com/sitios/articulos/archivo/2014/05/03/beneficios-de-la-remolacha-o-betabel.aspx
Fuente: http://huertodeurbano.com/como-cultivar/betarraga/
Fuente: https://es.wikipedia.org/wiki/Beta_vulgaris

I'll wait for you tomorrow to enjoy another account of my land of Corrientes.

José Luis Fernández
Corrientes Argentina


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