SKU: 16069907220

Touchstone Gold Speciality Yellow Beet 50 000 seeds

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Description

Touchstone Gold Speciality Yellow Beet 50 000 seedsOUTSTANDING QUALITIES EARLY TO MID MATURING, YELLOW NOVELTY BEETROOT WIDELY ADAPTED ALL YEAR ROUND PRODUCTION VIBRANT GOLDEN YELLOW INTERNAL ROOT COLOUR HIGH QUALITY ROOTS WITH A SWEET TASTE Touchstone Gold is an early to medium maturing yellow specialty beetroot. Touchstone Gold has vibrant yellow to golden, smooth, globe shaped roots with small crowns and taproots. In addition, the roots have very little to no internal zoning and a sweet taste.

OUTSTANDING QUALITIES

  • EARLY TO MID-MATURING, YELLOW NOVELTY BEETROOT
  • WIDELY ADAPTED – ALL YEAR ROUND PRODUCTION
  • VIBRANT GOLDEN YELLOW INTERNAL ROOT COLOUR
  • HIGH QUALITY ROOTS WITH A SWEET TASTE

Touchstone Gold is an early to medium maturing yellow specialty beetroot.  Touchstone Gold has vibrant yellow to golden, smooth, globe shaped roots with small crowns and taproots.  In addition, the roots have very little to no internal zoning and a sweet taste.  Touchstone Gold can be roasted, cooked and due to its sweet and delicious taste it is ideal to consume raw in fresh salads or as garnish.  The yellow pigment does not stain and the root retains its beautiful yellow colour when cooked.  Touchstone Gold has a strong, erect, light green foliage with light yellow petioles that has a sweet taste which could also be used in salads.  Touchstone Gold has intermediate resistance to Cercospora leaf spot/Cb (Cercospora beticola).

SPECIAL VARIETAL REQUIREMENTS

  • Sakata do not recommend sowing during April, May and June in areas prone to heavy frost.
  • Contact a Sakata area representative for a beetroot sowing guide.

DESCRIPTION

VARIETY NAME: Touchstone Gold
KIND: Garden beet selection (Beta vulgaris L. subsp. vulgaris var. conditiva Alef.)
SOWING SEASON: All year round
MATURITY: Early to medium. Warm season: 70 – 85 days from sowing. Cool season: 90 – 105 days from sowing. Note: maturity depends on sowing date, production location and seasonal variations
ROOT DIMENSIONS: Small to medium (25mm – 55mm). Root size is influenced by the plant population
ROOT SHAPE: Globe
ROOT UNIFORMITY (SHAPE AND SIZE): Excellent
EXTERNAL ROOT/SKIN COLOUR: Orange to gold
INTERIOR ROOT/FLESH COLOUR: Golden yellow
INTERNAL ZONING: Very faint, little to none
ROOT SKIN SMOOTHNESS: Smooth
ROOT TASTE/BRIX (SUGAR CONTENT):Sweet, medium to high (10 – 11%)
TAPROOT APPEARANCE: Short, small and neat
TOP/FOLIAGE HEIGHT: Medium tall,  30 – 35cm
LEAF/FOLIAGE HEALTH AND HABIT: Erect/upright
LEAF/FOLIAGE COLOUR AND GLOSS:Light green with light yellow petioles
PERCENTAGE LEAF PURPLING:Not applicable
CROWN SIZE: Small
LEAF ATTACHMENT (SIZE AND STRENGTH): Medium and weak to average
BOLTING REACTION: Very slow to bolt – high tolerance
DISEASE RESISTANCE (SCIENTIFIC):  Intermediate resistance: Cercospora beticola (Cb)
SUGGESTED SOWING DENSITY: Density depends on the season, sprout count, size requirement of the roots and the target market/uses of the final product, however we suggest: Pre-pack beetroot: 350 000 – 550 000 seeds per hectare. Baby beetroot: 900 000 – 1 200 000 seed per hectare
MARKET USES: Baby beetroot, bunched and pre-pack
SPECIAL FEATURES, BENEFITS AND REMARKS: Excellent yellow beetroot variety adapted for all year round production. Excellent colour and taste suitable for raw consumption in fresh salads or as garnish.

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SKU: 16069907220

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leslie self
West Palm Beach, US
★★★★★ 5
This is the best medium ship book
Format: Kindle
I love this book because it's not just a bunch of stories. It tells you what and how to do!
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on February 15, 2025
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Customer
Phoenix, US
★★★★★ 4
Concise Book
Format: Paperback
I had read and felt her energy from her other book, Astral Travel for Beginners, and I loved that book! So, I bought this book. This book feels less personalized for me and more general but if you want a quick and concise book on this topic you might like that. I think a book of approximately 100 pages would be more reasonably priced at $7 versus $10 as well.
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Reviewed in the United States on November 19, 2024
M
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mah jongg lady
Houston, US
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
H
Verified Purchase
historybuff87
Battle Creek, US
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook. The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own. As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product. There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on. IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot. A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
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MRL
Lake Worth, US
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go! So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list. Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken. Pros: - Fun, creative recipes - Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out - Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it - Molly is very talented at creating a ton of flavor from a relatively short ingredient list - The book has QR codes for audio and video follow alongs! Cons: - The header font can be hard to read, but the recipes themselves are readable - The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos. Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023

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