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Beet Lovers UNITE!!!!
There is safety in numbers. There is no need to be ashamed. You are in among safe, caring people. Please post your beet thoughts here.
I LOVE beets! I love to grow them, look at them, anticipate their flavor and eat them any way I can get them. I would love to know who loves beets and who hates them. Do you have a favorite beet story? Do you grow them? Are your family and friends appalled?
I will try to take some pictures of my Detroit Dark Reds that are looking mighty nice if I do say!
I LOVE beets! I love to grow them, look at them, anticipate their flavor and eat them any way I can get them. I would love to know who loves beets and who hates them. Do you have a favorite beet story? Do you grow them? Are your family and friends appalled?
I will try to take some pictures of my Detroit Dark Reds that are looking mighty nice if I do say!
Replies to This Discussion
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Permalink Reply by Alice Panza on -
Here's the recipe from NT:
12. med. beets
seeds from 2 cardamom pods
1 T. sea salt
4 T whey or additional T. sea salt (I don't use whey in ferments)
1 C. filtered water
Prick beets in several places, bake on cookie sheet at 300 for 3 hours or until soft. Peel and cut into 4-inch julienne (do not grate). Place beets in quart-sized, wide-mouth mason jar and press down lightly with wooden pounder or meat hammer. Combine remaining ingred. and pour over beets, adding more water if necessary to cover beets. Top of beets should be at least 1 inch below top of jar. Cover tightly and keep at room temp. about 3 days before transferring to cold storage.
Side note: I haven't made these. I have made others from this book and decided I don't tightly covering the jar. I now place a skinny glass into my jar, so the bottom presses down on the veggies and keeps the water level above them, then cover the whole thing with a cloth. I would love to modify this with better containers or (in my dreams) a sauerkraut crock, but it works for now.
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Permalink Reply by Kristi on -
Thanks Alice. This looks very interesting. It seems like it's the same concept as making pickles and other fermented veges. I think I'm going to try it!
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Permalink Reply by Chris Byers on -
The recipe link is missing. :(
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Permalink Reply by Kristi on
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I followed the direction to post a link and for whatever reason it didn't show up. I'll try again.
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Permalink Reply by Judy on -
I think beets and turnips are just about the perfect vegs, great tops and the bonus is the bulbs. I'm growing Golden and Cylindra this year and love being able to pick the greens for weeks before the beets are ready. I also roast them, just toss in oil and roast til tender and plan to pickle some this year too. I've planted as late as January and got a nice crop in before the heat hit. And I love rareseeds.com!
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Permalink Reply by Kristi on
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trying again to post the link to fermented turnips and beets. If this link is not live you can cut and pasted it into your browser. Looks super easy. Nice blog with pictures!
http://gnowfglins.com/2009/06/03/lacto-fermented-naturally-pickled-...
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Permalink Reply by Treasa Birchett on -
I adore beets. Freshly cooked and sprinkled with rice Vinegar.MMMM MMMM Good. Did not know there was a beet haters society out there. I have not grown them yet.
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Permalink Reply by Kristi on
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I was just having fun in the post title. So many people do not like beets so I thought it would be fun to see who does. Easy to grow in the fall and winter season out here not to mention being delicious!
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