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Crops & Varieties: Beets


Quick tips

For the greens, use as you would any other greens. Keep in mind that beets greens are fairly perishable, so plan to cook them within a few days. Their red color makes a splash in dishes that are otherwise only green.
 

Try tossing the greens into a salad or blanching (for 2-3 minutes) and quickly sautéing for pasta dishes, and with other grain dishes or a refreshing side dish.

Raw, roasted, baked (in foil), steaming or boiled beets are great. Boiling is easiest but roasting is the optimum method for bringing out the beet’s natural sugars. When roasting use a high heat (ideally about 400-450 degrees, if you are already using your oven at a lower temperature, to prepare something else more finicky, and want to slide some beets in at 350, so be it). Place the beets in a pan on a bed of salt or in inch of water and cover the pan with foil. Size will determine cooking time so use a fork to check tenderness. Rubbing an old towel or scouring pad on the roasted beet is an easy way to slip the skins off (hint: either use gloves or give your hands a light coating of oil if you don’t want to end up with magenta-tinged hands).

Fantastic pickled. Many beets need to be partially peeled, as their tops are often rough and thick. Once cooked, they store well in the fridge for arounds a week.



Storage

If they came with greens on top, separate roots from greens right away, as the greens will draw sugars from the beets and cause them to go bad quickly. Make sure to leave about an inch of stem, as cutting into the beet itself will cause the color to bleed and the root to go bad more quickly.

Store greens like most other greens, wrapped in a damp paper towel in a plastic bag in your fridge’s crisper drawer, and only wash when you are about to use them.

Beets themselves are a great long-storing root vegetable. Keep them in a cool, dry part of your house (an unheated closet or basement area that isn’t too damp); if kept cool (or cold), they can stay in great shape for many months (including over the winter!).

Don’t be afraid of pickling! Once you get started, you’ll never stop. It’s a great way to keep many types of produce through the winter. See the recipe below for pickled beets, which are delicious.

Recipes

From From Asparagus to Zucchini: Beet Soup

From Saving the Season: Pickled Beets three ways (Page down for recipes) 

From Farmer John's Cookbook: Beet and Carrot burgers
 
The Taste Traveler: Baked Beets
 

Not Without Salt: Beet Hummus


Baking: 40-50 mins at 450° for whole individually wrapped
Boiling: 20 for baby; 30-40 mins for medium; 60 mins for large
Grilling: 15-20 mins for slices
Microwaving:  12 mins for 1 lb of small; 22 min for med-large
Roasting: 50-90 mins at 350-400°
Sauteing: 4-8 mins for grated
Steaming: 10-12 for cubed; 20 for baby; 25-30 mins for medium; 50-70 mins for large

Weekly Box ValuesAugust 15th, 2014

Below you'll find the values that we assign to all of the produce and other items delivered in your CSA box. We'll do our best to keep it current. The most recent box is on top, but you can scroll dow

As seen on TheKitchn.com!August 12th, 2014

One of the internet's most popular food websites, TheKitchn, is running a week-long series called Tomato of the Day, and they're featuring our tomatoes! Check it out, and share it widely.&nb

CSA Newsletter - Week 22 | Summer 4August 1st, 2014

Notes from Chris upon returning to the farm

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Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ info@tomatomountain.com ~ 608.712.1585

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