Short rows of crops planted late for Fall harvests. On the right, are good sized Detroit Dark Red beets. I have already been picking off leaves here and there, first for salads and later for cooked greens. Whole small beet plants have been pulled and cooked, thinning the row. Now these will be picked as needed for the tops or roots. Before the ground freezes hard, the beet roots will stored for Winter in a cold cellar or refrigerator where they should keep for 3 months. Behind the beets in the same row is my Golden Globe Turnips. The row to the left starts with my Bloomsdale Spinach. The plants are young now in mid September. They are very hardy and will continue to grow well into the Fall. My young Bouquet Dill is next in the same row.The frilly stalks will be picked fresh as a garnish from this Fall crop. It can also be coated lightly with oil and frozen. For Dill seeds to cook with or grow, dill is planted in the early Spring, and dry mature seeds collected in late summer.