This week I finally admitted that my beets just weren't growing anymore. I'm blaming it on the weather. I pulled them all up (along with a few spare carrots) and made some room for my Top Keeper Onion and Marble Red Onion seeds. I've been babying these since and hoping they will overwinter properly. Overwintering is completely new to me. As is most of this gardening stuff.
Since most of the beets hadn't formed significant roots, I gathered and washed all the beet greens. Maybe I'm like a grandma, but I love the taste of beet greens!
Being a family of two and myself the main consumer of beet greens, I decided to blanch them (also new to me, and incredibly easy!) to allow for better and longer storage.
This will allow the greens to stay fresh longer in the freezer and we can use them in stir-frys. I do prefer beet greens in salads...but what can I do?
With the teeny tiny roots that had formed these past few months, I made a delicious little pot of goodness (see top photo) mixed with carrots and brown sugar. It was delicious, but I wish I had bigger beets!
Hoping my fall beets are more successful....
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