Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
last year those would have been dollar bunches.

AFAIC the only edible part of it are the tops. I cooked them down and
am curious to know if there's anything one might do with them besides
cooking them and eating them like spinach. Whaddaya think?

While I was thinking about this post, I wondered about the feasibility
of cream of spinach (or beet greens, as the case may be) soup.

My sister says she freezes the cooked greens. Anyone here ever do that?
I didn't think so.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:

>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>last year those would have been dollar bunches.
>
>AFAIC the only edible part of it are the tops. I cooked them down and
>am curious to know if there's anything one might do with them besides
>cooking them and eating them like spinach. Whaddaya think?
>
>While I was thinking about this post, I wondered about the feasibility
>of cream of spinach (or beet greens, as the case may be) soup.
>
>My sister says she freezes the cooked greens. Anyone here ever do that?
>I didn't think so.

I first had these at Squeaks. It's my favorite way to prepare them.

Please try it, they are devine.


@@@@@ Now You're Cooking! Export Format

Warm Beet Greens And Stems In Whipped Feta Sauce

appetizers, vegetables

1 pound beet greens; from 3 bunches
4 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 lemon
Whipped Feta
1/2 pound feta cheese
1/2 teaspoon minced garlic
pinch of hot red pepper flakes
1/4 teaspoon dried turkish mint or
1 teaspoon finely minced fresh basil
2 tablespoons extra virgin olive oil


Separate the beet leaves from the stems. Cut the stems into 1-inch
lengths.

Bring a large pot of salted water to a boil over high heat. Add the
greens and boil until tender, about 3 minutes. Transfer them with
tongs to a sieve or colander and run under cold running water to stop
the cooking. Drain and squeeze dry. Chop coarsely.

Add the beat stems to the boiling water and cook until tender, 3 to 5
minutes. Drain in sieve or colander and run under cold running water
to stop the cooking. Drain again and pat dry on paper towels.

Heat 2 tablespoons of the olive oil in a medium skillet over moderate
heat. Add 1 tablespoon of the garlic and saute until fragrant, about 1
minute.

Add the beet greens, season with salt and cook, stirring, until hot
throughout. Transfer to a bowl. Add lemon juice to taste and let cool
until warm.

In the same skillet, heat the remaining 2 tablespoons olive oil over
moderate heat. Add the remaining 1 tablespoon garlic and saute until
fragrant, about 1 minute. Add the beet stems, season with salt and
cook, stirring, until hot throughout. Transfer to a bowl. Add lemon
juice to taste and let cool until warm.

To make the whipped feta, put the feta, garlic, hot pepper flakes,
mint and 1 tablespoon olive oil in a small food processor and puree
until smooth, adding up to 1 tablespoon more oil if necessary to
achieve a smooth consistency.

Arrange the beet greens on one end of a serving platter. Put the beet
stems on the other end and the whipped feta in the middle. Serve
immediately.

Notes: Eating Local cookbook

** Exported from Now You're Cooking! v5.84 **


koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:

>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>last year those would have been dollar bunches.
>
>AFAIC the only edible part of it are the tops. I cooked them down and
>am curious to know if there's anything one might do with them besides
>cooking them and eating them like spinach. Whaddaya think?
>
>While I was thinking about this post, I wondered about the feasibility
>of cream of spinach (or beet greens, as the case may be) soup.
>
>My sister says she freezes the cooked greens. Anyone here ever do that?
>I didn't think so.

In your neck of the woods, I would expect you to cook the greens until
done then fry up some diced bacon, use the bacon grease in the pan,
add a bit of sugar and some white vinegar and salt and pepper. You
know, pretty much the same dressing as wilted lettuce. Pour over the
top of the beet/chard greens or toss with the greens.
Janet US

Barb wrote:

> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices <
> last year those would have been dollar bunches.
>
> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?

I put beet greens into a gumbo z'herbes as part of our Christmas dinner last
year. It tasted great, but turned the gumbo purple.


> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.

It'd be okay, but I think I'd want to add some additional flavor like
mushrooms.

Bob

Melba's Jammin' wrote:
>
> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> last year those would have been dollar bunches.
>
> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.
>
> My sister says she freezes the cooked greens. Anyone here ever do that?
> I didn't think so.
> --
> Barb,
> Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

I love beets, but I don't know that I've ever had beet greens. I expect
most any recipe calling for spinach or collard/mustard/turnip/other
greens ought to work fine.

Melba's Jammin' wrote:
>
> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> last year those would have been dollar bunches.
>
> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.
>
> My sister says she freezes the cooked greens. Anyone here ever do that?
> I didn't think so.
> --
> Barb,
> Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

Perhaps try making Harvard Beets? Not sure if you've had them, you might
like them better than regular pickled.

"Ranée at Arabian Knits" wrote:
>
> In article >,
> Melba's Jammin' > wrote:
>
> > AFAIC the only edible part of it are the tops. I cooked them down and
> > am curious to know if there's anything one might do with them besides
> > cooking them and eating them like spinach. Whaddaya think?
>
> I use chard in soups and in a creamy chicken enchilada dish. It's
> also good in a savory bread pudding type meal.

Savory bread pudding? I'm not sure I've ever had such a thing. Any
recipes? I'm picturing something not too different from "stuffing" or
"dressing".

In article .com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:

> > AFAIC the only edible part of it are the tops. I cooked them down and
> > am curious to know if there's anything one might do with them besides
> > cooking them and eating them like spinach. Whaddaya think?
> >
> > While I was thinking about this post, I wondered about the feasibility
> > of cream of spinach (or beet greens, as the case may be) soup.
> >
> > My sister says she freezes the cooked greens. Anyone here ever do that?
> > I didn't think so.
>
> Perhaps try making Harvard Beets? Not sure if you've had them, you might
> like them better than regular pickled.

I'm interested in variations for the edible part, the tops.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

In article .com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:
> >
> > Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> > Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> > If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> > last year those would have been dollar bunches.
> >
> > AFAIC the only edible part of it are the tops. I cooked them down and
> > am curious to know if there's anything one might do with them besides
> > cooking them and eating them like spinach. Whaddaya think?
> >
> > While I was thinking about this post, I wondered about the feasibility
> > of cream of spinach (or beet greens, as the case may be) soup.
> >
> > My sister says she freezes the cooked greens. Anyone here ever do that?
> > I didn't think so.
> > --
> > Barb,
> > Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller
>
> I love beets, but I don't know that I've ever had beet greens. I expect
> most any recipe calling for spinach or collard/mustard/turnip/other
> greens ought to work fine.

I think they have to be cooked, though, whereas spinach can be used raw
in salads.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

In article >,
Sqwertz > wrote:

> On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin' wrote:
>
> > Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> > Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> > If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> > last year those would have been dollar bunches.
>
> I can't afford fresh beets. They're usually $2.50 for a bunch of 3
> mediocre beets - about half a can's worth. And the cans are $.58.
>
> Sorry beets, but canned it is. I buy more canned beets than any other
> canned vegetable - even tomato sauce. Love them beets!

We have a couple of stores around here that sell the fresh beets sans
tops. I'm sure they aren't as good, but they are a heck of a lot
cheaper.

--
Dan Abel
Petaluma, California USA

On Thu, 30 Jun 2011 22:52:15 -0500, "Pete C." >
wrote:

> I love beets, but I don't know that I've ever had beet greens.

I loved beet greens long before I started to like the beet itself.
Still wishing beets came to the store with greens attached because the
grocery guy used to give them to me free of charge back in the day
when they trimmed beets in the store and threw away the greens. Heck,
I'd pay for them if they came without the beet part attached.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 30 Jun 2011 21:14:23 -0700, Dan Abel > wrote:

> We have a couple of stores around here that sell the fresh beets sans
> tops. I'm sure they aren't as good, but they are a heck of a lot
> cheaper.

You're saying you commonly find beets *with* their tops in a grocery
store or green market? Huh. So near and yet so far.

--

Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
...
> On Thu, 30 Jun 2011 21:14:23 -0700, Dan Abel > wrote:
>
>> We have a couple of stores around here that sell the fresh beets sans
>> tops. I'm sure they aren't as good, but they are a heck of a lot
>> cheaper.
>
> You're saying you commonly find beets *with* their tops in a grocery
> store or green market? Huh. So near and yet so far.

When I lived in Alameda they always came with the tops.

Julie Bove > wrote:
>
>"sf" > wrote in message
.. .
>> On Thu, 30 Jun 2011 21:14:23 -0700, Dan Abel > wrote:
>>
>>> We have a couple of stores around here that sell the fresh beets sans
>>> tops. I'm sure they aren't as good, but they are a heck of a lot
>>> cheaper.
>>
>> You're saying you commonly find beets *with* their tops in a grocery
>> store or green market? Huh. So near and yet so far.
>
>When I lived in Alameda they always came with the tops.

I don't recall seeing them without their tops. Although if I picture
it in my mind, I am also picturing myself being at a Safeway, so
maybe I've seen them there. I never buy produce at a Safeway even
under duress.


S.

"Steve Pope" > wrote in message
...
> Julie Bove > wrote:
>>
>>"sf" > wrote in message
. ..
>>> On Thu, 30 Jun 2011 21:14:23 -0700, Dan Abel > wrote:
>>>
>>>> We have a couple of stores around here that sell the fresh beets sans
>>>> tops. I'm sure they aren't as good, but they are a heck of a lot
>>>> cheaper.
>>>
>>> You're saying you commonly find beets *with* their tops in a grocery
>>> store or green market? Huh. So near and yet so far.
>>
>>When I lived in Alameda they always came with the tops.
>
> I don't recall seeing them without their tops. Although if I picture
> it in my mind, I am also picturing myself being at a Safeway, so
> maybe I've seen them there. I never buy produce at a Safeway even
> under duress.

I try not to buy it there. I have bought bad baby carrots there a few
times. And their peppers are often mushy. Their onions often don't look
good either. I usually buy my produce at Albertsons, Winco or if I need a
large quantity of something, Costco.

Am eager to see how the produce will be at Target when they put it in. I
have not heard good things about it but I can always hope.

On Fri, 1 Jul 2011 06:14:52 +0000 (UTC), (Steve
Pope) wrote:
>
> I don't recall seeing them without their tops. Although if I picture
> it in my mind, I am also picturing myself being at a Safeway, so
> maybe I've seen them there. I never buy produce at a Safeway even
> under duress.
>

I know beets are sold with tops on at the farmer's market, but
farmer's markets haven't interested me in a long time.

--

Today's mighty oak is just yesterday's nut that held its ground.

"Melba's Jammin'" > ha scritto nel messaggio

> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.
>
> My sister says she freezes the cooked greens. Anyone here ever do that?
> I didn't think so.

Anything you can do with spinach you can do with beet greens. You can
blanch them and freeze them, or blanch them and drain then keep some days in
the fridge.
Try this:
heat a couple iof tablespoons of good olive oil in a frying pan and then
cook 2 cloves of sliced garlic in it. Don't brown. Add the blanched
greens, stirring and cooking, then add a decent pinch of cayenne pepper,
tossing to distribute. Taste for salt (and cayenne) remove from heat and
dress with a bit of raw oil. This can also be used for pasta, when you
might use even more cayenne.

If you use a short pasta, cut the greens into similar lengths. If long,
leave them long and they will curl onto the dork too.

Giusi wrote:

> If long, leave them long and they will curl onto the dork too.

Helluva typo, there! :-)

Bob

"Melba's Jammin'" > ha scritto nel messaggio

> I think they have to be cooked, though, whereas spinach can be used raw
> in salads.

They're wonderful in salad, but they must be very, very young. By the time
you are making pickles out of the beets, they are way past young.

My mother also loved beets and greens. I wish you'd try her favorite
sometime. Cook the beets in water, the greens in a steamer over. Both
should be small and young.

When the beets are done, slip the skins off then dice them rather small.
Toss with the cooked greens and add melted butter and a drip of cider
vinegar. The two tastes together are just great, really, I swear.

"Bob Terwilliger" > ha scritto nel messaggio
> Giusi wrote:
>
>> If long, leave them long and they will curl onto the dork too.
>
> Helluva typo, there! :-)

You have a point, Bob. Want an Italian keyboard so you can also amuse the
masses?

On 6/30/2011 5:24 PM, Melba's Jammin' wrote:
> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
> last year those would have been dollar bunches.
>
> AFAIC the only edible part of it are the tops. I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup.
>
> My sister says she freezes the cooked greens. Anyone here ever do that?
> I didn't think so.
It has been my experience that you can do whatever you want with beet or
turnip greens. I tear them up when fresh into a salad, steam them
lightly for a side dish, add to stews and soups. Never tried making
cream of beet soup though. I also freeze the greens, blanch for three
minutes, drain well, freeze in meal size lumps in vacuum bags.

If you eat Swiss chard you are eating beet greens and the actual beet
greens can be cooked or used anyway you use Swiss chard. Of course the
best part of the beets is the roots. <G>

On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:

>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>last year those would have been dollar bunches.
>
>AFAIC the only edible part of it are the tops. I cooked them down and
>am curious to know if there's anything one might do with them besides
>cooking them and eating them like spinach. Whaddaya think?
>
>While I was thinking about this post, I wondered about the feasibility
>of cream of spinach (or beet greens, as the case may be) soup.
>
>My sister says she freezes the cooked greens. Anyone here ever do that?
>I didn't think so.

Too bad we do not live closer together. I love the beet roots and
don't care for the leaves. I remember one time at the farmer's market
I found beets with leaves. Another person come up and wanted the
leaves. We worked out a deal and both were happy.

Alton Brown did a show (or more) on beets and at least one had a
recipe for the greens. IIRC it was some kind of a loaf. I tried it
but didn't save it because I don't like the leaves.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Thu, 30 Jun 2011 22:54:41 -0500, "Pete C." >
wrote:

>
>"Ranée at Arabian Knits" wrote:
>>
>> In article >,
>> Melba's Jammin' > wrote:
>>
>> > AFAIC the only edible part of it are the tops. I cooked them down and
>> > am curious to know if there's anything one might do with them besides
>> > cooking them and eating them like spinach. Whaddaya think?
>>
>> I use chard in soups and in a creamy chicken enchilada dish. It's
>> also good in a savory bread pudding type meal.
>
>Savory bread pudding? I'm not sure I've ever had such a thing. Any
>recipes? I'm picturing something not too different from "stuffing" or
>"dressing".

Called breakfast casserole by many.
Janet US

On Fri, 01 Jul 2011 07:48:06 -0400, The Cook >
wrote:

>On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:
>
>>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>>last year those would have been dollar bunches.
>>
>>AFAIC the only edible part of it are the tops. I cooked them down and
>>am curious to know if there's anything one might do with them besides
>>cooking them and eating them like spinach. Whaddaya think?
>>
>>While I was thinking about this post, I wondered about the feasibility
>>of cream of spinach (or beet greens, as the case may be) soup.
>>
>>My sister says she freezes the cooked greens. Anyone here ever do that?
>>I didn't think so.
>
>Too bad we do not live closer together. I love the beet roots and
>don't care for the leaves. I remember one time at the farmer's market
>I found beets with leaves. Another person come up and wanted the
>leaves. We worked out a deal and both were happy.
>
>Alton Brown did a show (or more) on beets and at least one had a
>recipe for the greens. IIRC it was some kind of a loaf. I tried it
>but didn't save it because I don't like the leaves.


I found it.

Beet Green Gratin
Recipe courtesy Alton Brown

Ingredients

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat.
Add the beet greens and mix well. Remove pan from heat. Season with
salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese,
and salt. Combine everything and put into a lightly oiled 9 by 11-inch
baking dish. Top with the crumbled crackers and bake for 30 minutes
covered. Uncover and bake for an additional 15 minutes.

©Television Food Network G.P.
All Rights Reserved.


http://tinyurl.com/3vd74vo
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 01 Jul 2011 08:13:44 -0400, The Cook >
wrote:

>On Fri, 01 Jul 2011 07:48:06 -0400, The Cook >
>wrote:
>
>>On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:
>>
>>>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>>>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>>>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>>>last year those would have been dollar bunches.
>>>
>>>AFAIC the only edible part of it are the tops. I cooked them down and
>>>am curious to know if there's anything one might do with them besides
>>>cooking them and eating them like spinach. Whaddaya think?
>>>
>>>While I was thinking about this post, I wondered about the feasibility
>>>of cream of spinach (or beet greens, as the case may be) soup.
>>>
>>>My sister says she freezes the cooked greens. Anyone here ever do that?
>>>I didn't think so.
>>
>>Too bad we do not live closer together. I love the beet roots and
>>don't care for the leaves. I remember one time at the farmer's market
>>I found beets with leaves. Another person come up and wanted the
>>leaves. We worked out a deal and both were happy.
>>
>>Alton Brown did a show (or more) on beets and at least one had a
>>recipe for the greens. IIRC it was some kind of a loaf. I tried it
>>but didn't save it because I don't like the leaves.
>
>
>I found it.
>
>Beet Green Gratin
>Recipe courtesy Alton Brown
>
>Ingredients
>
> 1 tablespoon butter
> 12 ounces sliced mushrooms
> 2 cloves garlic, minced
> 1 pound beet greens, cleaned and picked
> Kosher salt and fresh ground black pepper
> 4 egg yolks, beaten
> 1 cups ricotta
> 1/2 cup grated Parmesan
> 1/2 teaspoon salt
> 3/4 cup crumbled crackers (recommended: Ritz crackers)
>
>Directions
>
>Preheat the oven to 375 degrees F.
>
>Melt the butter in a saucepan. Add the mushrooms and garlic and sweat.
>Add the beet greens and mix well. Remove pan from heat. Season with
>salt and pepper.
>
>In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese,
>and salt. Combine everything and put into a lightly oiled 9 by 11-inch
>baking dish. Top with the crumbled crackers and bake for 30 minutes
>covered. Uncover and bake for an additional 15 minutes.
>
>©Television Food Network G.P.
>All Rights Reserved.
>
>
>http://tinyurl.com/3vd74vo

That sounds good. Thanks. (I live with a heathen who won't eat
beets)
Janet US

On Thu, 30 Jun 2011 22:50:16 -0500, Sqwertz wrote:

> On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin' wrote:
>
>> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>> Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>> If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>> last year those would have been dollar bunches.
>
> I can't afford fresh beets. They're usually $2.50 for a bunch of 3
> mediocre beets - about half a can's worth. And the cans are $.58.
>
> Sorry beets, but canned it is. I buy more canned beets than any other
> canned vegetable - even tomato sauce. Love them beets!
>
> -sw

so what do you do with the canned beets before eating them? fresh or
pickled?

your pal,
blake

On Fri, 1 Jul 2011 12:47:03 +0200, Giusi wrote:

> "Bob Terwilliger" > ha scritto nel messaggio
>> Giusi wrote:
>>
>>> If long, leave them long and they will curl onto the dork too.
>>
>> Helluva typo, there! :-)
>
> You have a point, Bob. Want an Italian keyboard so you can also amuse the
> masses?

i can't figure out what 'dork' is supposed to be.

your pal,
blake

On Thu, 30 Jun 2011 22:53:37 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Thu, 30 Jun 2011 21:14:23 -0700, Dan Abel > wrote:
>>
>>> We have a couple of stores around here that sell the fresh beets sans
>>> tops. I'm sure they aren't as good, but they are a heck of a lot
>>> cheaper.
>>
>> You're saying you commonly find beets *with* their tops in a grocery
>> store or green market? Huh. So near and yet so far.
>
>When I lived in Alameda they always came with the tops.

During the summer months where I live beets come with tops. But I buy
canned beets, much less labor and often fresh beets are diseased
inside. And at the small market in town if I ask for beet tops I can
have all there are for free... most folks who buy beets tear the tops
off and leave them right there in the bin.

On Fri, 01 Jul 2011 08:25:30 -0700, Ranée at Arabian Knits
> wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> On Thu, 30 Jun 2011 22:54:41 -0500, "Pete C." >
>> wrote:
>>
>> >
>> >"Ranée at Arabian Knits" wrote:
>> >>
>> >> In article >,
>> >> Melba's Jammin' > wrote:
>> >>
>> >> > AFAIC the only edible part of it are the tops. I cooked them down and
>> >> > am curious to know if there's anything one might do with them besides
>> >> > cooking them and eating them like spinach. Whaddaya think?
>> >>
>> >> I use chard in soups and in a creamy chicken enchilada dish. It's
>> >> also good in a savory bread pudding type meal.
>> >
>> >Savory bread pudding? I'm not sure I've ever had such a thing. Any
>> >recipes? I'm picturing something not too different from "stuffing" or
>> >"dressing".
>>
>> Called breakfast casserole by many.
>> Janet US
>
> Or strata, but these ones are more dinnerish. :-)
>
>Regards,
>Ranee @ Arabian Knits
Exactly. I don't do breakfast casseroles but I do savory bread
puddings. Strata Is close but I associate that with full slices of
bread on bottom, filled with whatever, covered with another layer of
bread and milk/eggs poured over all? Is that what you mean by strata?

Janet US

On Thu, 30 Jun 2011 23:07:33 -0500, Melba's Jammin'
> wrote:

>In article .com>,
> "Pete C." > wrote:
>
>> Melba's Jammin' wrote:
>> >
>> > Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>> > Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>> > If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>> > last year those would have been dollar bunches.
>> >
>> > AFAIC the only edible part of it are the tops. I cooked them down and
>> > am curious to know if there's anything one might do with them besides
>> > cooking them and eating them like spinach. Whaddaya think?
>> >
>> > While I was thinking about this post, I wondered about the feasibility
>> > of cream of spinach (or beet greens, as the case may be) soup.
>> >
>> > My sister says she freezes the cooked greens. Anyone here ever do that?
>> > I didn't think so.
>> > --
>> > Barb,
>> > Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller
>>
>> I love beets, but I don't know that I've ever had beet greens. I expect
>> most any recipe calling for spinach or collard/mustard/turnip/other
>> greens ought to work fine.
>
>I think they have to be cooked, though, whereas spinach can be used raw
>in salads.

If you snip out the stems the leafy part is just as good for salad.
actually tastier. Then dice the stems and cook as a separate veggie,
good in soups. Beet tops are the same as chard, they are the same
plant, one grown for its root, the other for its leaves.
http://en.wikipedia.org/wiki/Chard

Using a barge company eliminates most of the need for escort vehicles, if not all, and reduces the need for compliance with municipal regulations to a minimum.

On Thu, 30 Jun 2011 23:06:59 -0500, Melba's Jammin'
> wrote:

>In article .com>,
> "Pete C." > wrote:
>
>> Melba's Jammin' wrote:
>
>> > AFAIC the only edible part of it are the tops. I cooked them down and
>> > am curious to know if there's anything one might do with them besides
>> > cooking them and eating them like spinach. Whaddaya think?
>> >
>> > While I was thinking about this post, I wondered about the feasibility
>> > of cream of spinach (or beet greens, as the case may be) soup.
>> >
>> > My sister says she freezes the cooked greens. Anyone here ever do that?
>> > I didn't think so.
>>
>> Perhaps try making Harvard Beets? Not sure if you've had them, you might
>> like them better than regular pickled.
>
>I'm interested in variations for the edible part, the tops.

We're interested in the same things... the edible top parts... you can
have the bulbous purple beet part and I'll have the breasts? LOL For
beet top recipes search for <swiss chard recipes>.

Also unless one is going to roast fresh beets then they may as well
use canned... it's really quite ignorant to spend the money on fresh
beets and then boil them. Beet tops are also better with a quick
saute, I like to saute a bit of garlic in butter and then toss in the
beet tops for a few quick stirs, done it under two minutes. If you're
going to boil beet tops (or fresh spinach) you may as well eat canned.
Steaming leafy veggies is pretty dumb unless you're going to consume
the liquid. I happen to like canned greens of all types; spinach,
mustard, turnip, collards, but I drink the juice or add it to soup.
Equal parts of canned spinach juice and canned tomato sauce is better
than V-8... just add celery salt, pepper, tobasco, vodka to taste.

On Fri, 1 Jul 2011 03:16:13 -0700, "Bob Terwilliger"
> wrote:

>Giusi wrote:
>
>> If long, leave them long and they will curl onto the dork too.
>
>Helluva typo, there! :-)

Not a typo, she could have typed pork or dork... both are terms to
indicate a penis. Giusi probably enjoys eating a good green weenie,
for that matter so do you. LOL

http://www.urbandictionary.com/define.php?term=dork

On Fri, 01 Jul 2011 08:28:23 -0700, Ranee at Arabian Knits
> wrote:

> Actually, the beets with their greens, unless they were recently
> pulled, will not be as good as those which have had their tops cut. The
> greens keep sucking energy from root vegetables. This is true of
> carrots and other roots, as well. However, our grocery stores and
> farmers' market sell them both ways.

Not only do the tops suck up moisture from the root part, they go limp
pretty quickly too. I think that's why they were trimmed (and the
greens thrown away) at store level in the past.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 1 Jul 2011 11:59:44 -0400, blake murphy
> wrote:

> On Fri, 1 Jul 2011 12:47:03 +0200, Giusi wrote:
>
> > "Bob Terwilliger" > ha scritto nel messaggio
> >> Giusi wrote:
> >>
> >>> If long, leave them long and they will curl onto the dork too.
> >>
> >> Helluva typo, there! :-)
> >
> > You have a point, Bob. Want an Italian keyboard so you can also amuse the
> > masses?
>
> i can't figure out what 'dork' is supposed to be.
>
fork

--

Today's mighty oak is just yesterday's nut that held its ground.

"blake murphy" ha scritto nel messaggio
...

> i can't figure out what 'dork' is supposed to be.

Fork, Blake. What else do you twirl YOUR spaghetti on?

On Jun 30, 3:24*pm, Melba's Jammin' >
wrote:
> Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
> Schallerovych. *I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets. *
> If I get two pints of PBDC out of them, I'll feel lucky. *Steep prices
> last year those would have been dollar bunches. *
>
> AFAIC the only edible part of it are the tops. *I cooked them down and
> am curious to know if there's anything one might do with them besides
> cooking them and eating them like spinach. *Whaddaya think?
>
> While I was thinking about this post, I wondered about the feasibility
> of cream of spinach (or beet greens, as the case may be) soup. *
>
> My sister says she freezes the cooked greens. *Anyone here ever do that? *
> I didn't think so.
> --
> Barb,
> Creamed Cornbread, June 13, 2011;http://web.me.com/barbschaller

I love mixed greens. I use beet greens, turnip greens, chard, kale,
whatever you can grab and wash them, cut them into good sized pieces
and cook them in a big pot with some salt pork you have rendered the
fat out of (leave the fat in the pot to season the greens). If I add
any liquid it is a bit of chicken stock. Simmer them for a bit
till the toughest kind of green is tender. Yum, yum, and the pot
liquor
is fabulous.

In article >,
"Giusi" > wrote:

> "Melba's Jammin'" > ha scritto nel messaggio
>
> > I think they have to be cooked, though, whereas spinach can be used raw
> > in salads.
>
> They're wonderful in salad, but they must be very, very young. By the time
> you are making pickles out of the beets, they are way past young.

Thanks. The leaves are sturdier than spinach leaves which is what made
me think they wouldn't be right as a raw green.
--
Barb,
Creamed Cornbread, June 13, 2011; http://web.me.com/barbschaller

Ranee wrote:

>>> Savory bread pudding? I'm not sure I've ever had such a thing. Any
>>> recipes? I'm picturing something not too different from "stuffing" or
>>> "dressing".
>>
>> Called breakfast casserole by many.
>> Janet US
>
> Or strata, but these ones are more dinnerish. :-)

I made a savory garlic bread pudding as a side dish for a standing rib roast
on Thanksgiving 2004.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

<snip first part of stupidity>
> Equal parts of canned spinach juice and canned tomato sauce is better
> than V-8... just add celery salt, pepper, tobasco, vodka to taste.

That's ****ing revolting.

Bob