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Beets are excellent for the entire season:
May 21 - December 1

When small and tender, beets are best eaten raw, pickled, or thinly sliced. You may also quarter them and lightly cook, grill, sauté, roast, or broil them. Larger beets are usually peeled and roasted or steamed until soft, dressed and served as a side or mashed into potatoes, pureed with potatoes as a soup. We also like them thinly sliced and fried or baked as chips. 

Beet greens are also delicious: use as for Chard when larger, or, when small and tender treat as a salad green.