beets

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Nobody likes beets Dwight! Why don’t you grow something that everybody does like? You should grow candy! I’d love a piece of candy right now…not a beet.
-Michael Scott, The Office

Etymology
Beta vulgaris (Latin)

Origin
Beets have been farmed for at least 5,000 years. Ancient growers in the Mediterranean region used them as a storage vegetable to provide sustenance during the winter months. Migration moved them north into Europe, and they were subsequently brought to the United States by European settlers.

The sugar beet, which is cultivated for its sucrose, was originally discovered by a German scientist and developed as a sugarcane substitute during the late 18th Century, when sugarcane sources from the West Indies were cut off in Europe. Thankfully for us and all beet lovers, our garden variety table beet has flourished.

Description
Beets are a root vegetable consisting of leaves which attach to a root bulb. The bulb can vary greatly in size, with table beets being smaller than sugar beets. Despite their high sugar content (table beets contain 10% sugar and sugar beets 20%), they are, much to our delight, a low-calorie food. And if high levels of Vitamin B, C, calcium and folic acid aren’t enough motivation for you to indulge and treat your body to some super-nutrition, their antioxidants called betalain have been studied for their cancer-fighting qualities. Healthy and delicious, beets are arguably one of the most underrated vegetables in the garden.

Speaking of gardening, what better place to get to the root of beets than the Black Dirt region of New York’s Hudson Valley? Listen to our tour of Rogowski Organic Farms , where we get our shoes all muddy, pick our dinner right from the ground, and connect with five beet varieties and their veggie friends. We totally dig the farm sounds in that podcast.

Types
The beet was originally grown for its leafy greens. Leaf beet (more commonly known as Swiss chard) is used mostly for its leaves, and table beets are grown mostly for their roots, though the leaves are also edible. There are several varieties and colors of table beets: Italian heirloom Chioggas are known for their candy cane-like striped appearance, and we think they are absolutely gorgeous. Golden and albino beets are similar to red beets in all aspects except for their red pigment. Bonus: They will not turn your hands purple, but are equally delicious.

Smaller beets are more tender; once they grow larger than 3 inches in diameter, they can be too fibrous and tough. For the freshest beets, chose firm ones that still have their tops.

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Herbed Mascarpone & Beet Napoleons with Walnut Oil

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This recipe offers a lovely combination of texture and color, perfect for a first course. Look for smooth, hard, round beets; a healthy deep red color is an indicator of quality.

CSA Newsletter, June 25, 2009

Hawthorne Valley Farm CSA newsletter for June 25th

Silky Spring Beet Soup

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This simple yet hearty soup serves as a lovely color counterpoint to the Spring green of the other courses in this month’s menu.

Hidden Jewels of Harvest: Root Vegetables Exposed!

If there is a season where it could be said we return to the earth, then autumn is it.

Rustic Balsamic-Roasted Root Vegetables

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Say that five times fast. This dish is intoxicatingly aromatic, with the scent of the rosemary roasting and releasing its essence into the root vegetables.