Much like every summer before this one, time has gotten away from us. Fun trips, graduations, intramural sports… they make the summer. People are more social and pleasant during the summer. In general life just seems so much easier. So here we are. Finally at the end of July, Capt Capsicum and I have a weekend free from social obligations. Time do to some relaxing. And of course, some seriously overdue weeding and harvesting in the garden. Last week, we pulled up the remainder of the beets we had sowed in the spring. The particular variety we were growing come from Poland and are called the “Okragly Ciemnoczerwony” Beet. This means “round dark red” beet. And it certainly lives up to the name.
As so many Chicagoans, I am Polish. I remember being young and getting forced to go to polish school on weekends. I remember the May 3rd parades on Belmont Ave celebrating Polish Constitution Day. I remember midnight mass on Christmas. And I cannot forget all the beets I used to eat. As a kid, I was a picky eater and neither parents have ever been very passionate cooks. Beets were consumed in two ways. Borsch (barszcz) or buraki ćwikłowe — a boiled grated beets with horseradish. And while I absolutely love barszcz, I hate hate hate buraki cwiklowe. Suffice it to say, it was a long time after I left home until I was ready to eat beets again.
And what better way to get back into a food you used to hate as an eight year old picky eater, than to grow it yourself? That’s what I was thinking when I was browsing seed catalogs this winter and looking at all the beautiful photos. I ended up choosing a Polish variety, the okragly ciemnoczerwony, because it seemed like the most poetic option given my history. Fast forward to the early spring, just as I was getting ready to cast the packet of seeds aside, Capt Capsicum planted two long rows when I wasn’t looking! I am so glad he did because these beets are beautiful.
The Okragly Ciemnoczerwony variety is smooth a deep dark variety that is astoundingly free of blemishes and perfectly beet-shaped when picked at the right time (one of ours also got freaky big). Like all other beets, these are a cool weather crop that is easy to take care of. We planted ours kind of late, but before these past two weeks, summer was pretty cool. We were careful to stay on top of our seedling thinning so that we had 4 or more inches between each plant. It was a truly no fuss growing operation. Just as the heads were visibly sticking out from the soil, we pulled them and ate.
Our cooking method was equally low fuss. We ended up using one of my favorite cook’s, Ina Garten’s, recipes for roasted beets. It went well with some roasted chicken drumsticks spiced with paprika, and a few blanched garden green beans as well.
Don’t you love in the summer when you don’t buy any produce? Do you guys eat beet greens? How do you prepare them? What kind of beets do you grow?