Wednesday, May 26, 2010


Little bit of a garden update here. The peas are finished and the okra is setting up to get going. There are about 60 green tomatoes of different varieties working on ripening, and more swiss chard than I can eat! But the exciting news is that the beets are just about ready! I just pulled these two out but there are at least 2 more that are pretty much ready too, but who can eat four beets in one day? Besides, Brian is going to want in on this treat! The others need a little more time I think, but I hear they're tastiest when they're young.
So, the question is what to do with them? I've only ever had steamed or boiled beets that I know of but I came across these other recipes in my Google Reader. Any sound good to you?
Eggs dyed with beets - maybe a little too late in the season

ok it's looking like the possibilities are endless! I do know for sure that I want to try the greens too this time. I've never had them before. I'm not sure if I'll fix them just like other greens or try that soup recipe. Maybe both before the season is over.

What do you think about beets? Love them? Hate them? Have a favorite way of fixing them? I've gotta say the pink pee pee might be my favorite!

And I'll go ahead and leave you with this gem. Anyone remember that?


zentmrs said...

Sad to say, I've never eaten beets before. You do make them sound good though... maybe I'll give them a try!

Thanks for sharing!

Neely said...

Oh I cant wait to try some of your veggies in 9 days when IM there!!!!!!

Diana said...

Sounds like you have a great garden!

Heather said...

Yum, I love beets... all of the above sound good to me:) I did have a delicious beet salad one night when we were out and about... I think it had orange and chevre... mmm.

I am still waiting for sun here in Oregon; I think your plants sound wonderful!

visiting from Jami's garden party tour.

Jami said...

I love, love, love beets. Sadly, I'm the only one in my family who does, but more for me. :-)

I like them roasted. Just peel and cut like potatoes, coat in olive oil and salt and roast at 425 until done (fork-test). When I have a lot, I will freeze small amounts of roasted beets and they have been perfect in salads up to 6 months later!

And one of my favorite salads is the one Heather mentioned- greens, beets, and goat cheese with an orange vinaigrette.

Thanks for linking to the Tuesday Garden Party!