BUNCH BEET (PREORDER)

~20 lbs Bunch beet aka "Beetroot", "Table Beet", "Red Beet", "Tian-Cai-Gen", "Hong-Cai-Tou", "甜菜根", "红菜头", "紅菜頭" Bunch beet is a root vegetable that is small to medium size.  The vegetable has an oval shape with deep maroon-colored skin and bright red flesh. The thin, pointy tip of the root, taproot should still be attached. Bunch beet is sold with the leafy green still attached on top. The beet stem is wine red or hot pink and the oval leaves are bright green in color. Bunch beets are harvested as early as fifty to seventy days after planting. Beet is edible from root to the leaf. Bunch beet tastes earthy and a little bitter. Common application includes pickled, juiced, and salads. Bunched beet is available year-round. Handling Tip Selection Bunched beet should be firm and feel heavy for its size without any nicks and cuts. Few taproots, as they indicate toughness. Smaller beets are more tender than large ones. Beet leaves should be fresh, green, and not wilted.  Storage Bunch beet should be stored at 32°F (0°C) with a relative humidity of above ninety-eight percent and light mist. The typical shelf life is ten to fourteen days. High humidity is important to avoid wilting. Bunched beet is sensitive to ethylene, a naturally occurring gas that regulates ripening. Do not store bunched beet with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Bunched beet produces a very low amount of ethylene. Bunched beet is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for bunched beet is 30°F (-1°C) and should be avoided. Bunched beet is susceptible to freezing injury which results in water-soaked spots.