The Beets

"I think that no matter how old or infirm I may become, I will always plant a large garden in the spring. Who can resist the feelings of hope and joy that one gets from participating in nature's rebirth?"
Edward Giobbi

Many thanks to Kris Palmer and Co. (Katy's mom) for masterminding and facilitating our beet harvest this week. She took our tasty roots home and roasted them, returning to school to provide a delicious afternoon snack.

Kris's thoughts on the activity: "I felt pure and supreme joy as Mazen, Leah, Carla, Katy, Ava, and Vinnie pulled up beets and carrots. Leah yelled "look!" excitely and held each vegetable up high for viewing, each met with equal wonder. Carla's look of suprise and awe as she finally got the hang of using her strength and coordination to yank up a fistful of carrots out of the ground all by herself was so sweet, then with eyes wide open, "Can I eat these?" Vinnie had the energy and initiative to harvest many gardens full of beets and I wished we had planted enough to satisfy his intensity. Though probably the youngest of the group, Ava made sure she got in for her shot at beet pull. Mazen watched with intent interest, eagerly took his turn to pull, participating shyly but fully, figuring it all out. We washed the beets and carrots in the water play tub and all got the hang of twisting off the stems and leaves. Ava, with concentration, watched her hands move in opposing directions to twist off beet from stem. Carrots were devoured on a continual basis throughout the project, dirt and all. Carrot tops deposited in compost with many helping hands. "

Families that can manage it, take a little time and walk through the gorgeous garden - the handiwork of our parents and children from the April BUILD. It's pretty spectacular! Good luck not tromping on the pumpkin vines - they look prehistoric!

Uses for Beets

Appetizer
Layer roasted beet slices with goat cheese, pierce with toothpick and pretend Wolfgang Puck catered your next event.

Roasted Beets with Greens
1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
Heat remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear beet greens into 2 to 3 inch pieces, and add to skillet. Stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Shankar's Borsht
3 potatoes, cubed
1 white onion, sliced thin
4 beets, cubed
1 tblsp. fresh dill
salt/pepper/paprika to taste
1 pound stew beef
1 quart beef broth
olive oil

Brown meat and onion in oil, place in crock pot, add all other ingredients. Cook 3 hours, until all is tender.