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I got tired of the influx of animals into the Henry Hudson Zoo so I decided to go a different way. After all, the animals are going to have to eat. I decided to make this one a little different by making it a "?".
The given coords will take you to a spot on the trail, WB side. Locate the vertical numbers just above eye level that face west. First three numbers are 430, so you know you are looking at the correct numbers.
The coords for stage two are:
40º 26.0AB
074º 11.8CD
AB = the last two numbers minus 40
CD = the last two numbers added together
Stage two is on the trail, not too far away. Anywhere else and you have the wrong coords. Check: sum of north coords = 25, west coords = 29
Beta vulgaris, Chenopodiaceae
A plant with a fleshy root probably originally from North Africa. There are three principal varieties of beets.
The garden beet is a more or less fleshy beet with a thin, smooth skin and usually a bright red flesh with large colorful wavy or crinkly edible leaves.
The fodder beet is used as cattle feed.
The sugar beet ("red beet") is turned into sugar or alcohol.
Buying
Choose: firm, smooth beets with no spots or bruises and a good deep red color.
Avoid: very large beets or ones with long roots, as they can be woody.
Beets can be eaten raw, cooked, canned or pickled in vinegar.
Raw beets are peeled, sliced or grated and, if desired, seasoned. Cooked beets can be eaten hot or cold; they are often dressed with a vinaigrette or used in salads. Their leaves are delicious cooked and are prepared in the same way as spinach or chard.
Beets can also be used as a coffee
substitute; finely sliced beets are dried,
roasted, then powdered.
The beet is the basis of borscht, an eastern European soup traditionally served with
sour cream.
Beet juice stains fingers easily; a little lemon juice will remove marks (or use gloves to avoid this problem). It can also color urine and stools.
Storing
At room temperature: 2-4 weeks. Store leaves or roots with 2-3 in. (5-8 cm) of stem in a cool (30°F/0°C) and humid (90%-95%) environment.
Beets keep longer in the ground or in a winter cellar, but they tend to harden.
In the fridge: fresh beets, 2-4 weeks. Unwashed leaves, 3-5 days, in a loosely closed or perforated plastic bag.
In the freezer: cook prior.
Cooking
Wash the beets under running water without damaging the skin; brush gently if necessary. Cook the beets whole without peeling or breaking the skin, leaving the roots on and ¾-1¼ in. (2-3 cm) of the tops.
Boiled or steamed: depending on the size of the beets, allow 30-60 min cooking time.
Baked: this method keeps the flavor and highlights the color.
To check for doneness, run the beets under a stream of cold water, the skin will come off easily if they are well cooked. Avoid pricking beets with a fork or knife as they will then lose color during cooking. Only add salt at the end of cooking, as salt will discolor them.
Nutritional Information - cooked
water 89%
protein 2.6g
fat 0.2g
carbs 5.5g
fiber 2.9g
calories 27
per 3.5 oz/100g
Additional Hints
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[stage 1] cbyr
[stage 2] JO