I want ya’ll to see what we harvested from the garden today! These were planted last fall and were left in the bed all winter, with only a light protection of leaves, and absolutely no care. None. We forgot about them. The beets are fairly small, and some of the carrots are too, but I’m betting when I cook ’em tomorrow they’ll taste delicious.
I cook beets just covered with water in my pressure cooker for about 15-20 minutes, depending on their size. Leave about a one inch tail and top and wash to remove all the dirt first. Try not to pierce the skins, so they don’t bleed and release any of their nutrition into the cooking water. After the appropriate time, remove the cooker from the burner and let pressure drop naturally. Once it has, remove the beets to a shallow bowl and let them cool. Once cooled, slip skins off under cool running water, slice 1/4″ thick, and cover with white vinegar for about 10 minutes before serving, UNLESS you like them pickled, then you can just leave them covered in the vinegar indefinitely. I drain the-now-red-vinegar off, and use it for seasoning several batches of fresh beets before pouring it on the moss that grows up between the bricks in the path. It kills it quickly and nothing is wasted that way. Speaking of no waste: if your beet tops aren’t chewed up too badly, wash them well after removing from the beet, and shred raw into salads, feed to the chickens, or chop and saute them with other greens in a little hot oil seasoned with red pepper flakes. Yum!
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