Baby Beets - Balsamic Glazed Tops and Bottoms


The standard line for growing beets on a small farm is this: plant dense, thin for greens, harvest  young for baby beets then harvest old for storage. One planting, three crops, three meals, it sounds perfect. And in practice it’s pretty good. It’s a scheme that’s served us well for eons, but it’s not perfect. The problem is the storage piece at the end.  Beets are best when their small. Golf ball size is ideal. At this size they’re sweet and tender. They pickle well, clean up well and  you don’t have to cook them for hours. But as they age, they get woody and woodier.  Around baseball size their quality really starts to decline. They get bland, are no longer much good served raw and really should be peeled before cooking.


(A quick observation: beet seeds might be the coolest things in the garden. They’re a bone yard. They’re Kuiper Belt refuges. They’re rubble in the wasteland. They’re fantastic!)

Unfortunately, large beets are very common, especially at big grocery stores. Most grocers buy produce from big farms and most big farms grow their beets big. They want them large because they last longer. Big beets can sit in boxes, on trucks and on grocery shelfs much longer than small, tasty ones can. It’s about serving a distant retail customer and it’s a crying shame. Baby beets are so much better.


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