Offered by the pound and without tops toward the latter part of Fall, through Winter and into Spring, and locally grown by Valley Flora Farm in Langlois (North Curry County).
The Chioggia Beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Northern Italy and became popular in the 19th century. It’s most notable for its striking deep pink and white spirals, and the beet adds a beautiful pop of color to salads and soups.
Though the candy stripe beet can be prepared much like any other beet, the Chioggia has an especially sweet flavor—and it doesn’t ‘bleed’ as much as regular beets, meaning you don’t have to worry about bright red beet juice staining your fingers and clothes. The Chioggia beet requires less cooking time than most varieties of beet. Be gentle when washing these beets, however, so you don’t break the skin (which will allow nutrients to escape.)
Tip: When boiling Chioggia beets, add a splash of lemon juice or white vinegar to keep their color from fading.
Grown using organic practices. Beets will store in the refrigerator (in the crisper) for at least a few weeks.