You don’t always know what you’re going to get when you pull up greens from winter root vegetables like beets and turnips. Even a master gardener like our friend Suzanne can be surprised – kind of like feeling something ominous suddenly tugging the end of your fishing line.
A cooler-than-normal spring has given us a prolonged season for winter vegetables, and Suzanne is still harvesting a few. She brought some fresh-from-the-earth goodness for dinner one night recently.
But, my, what beets you have! What to do with a 4.5 pounder? She had two of them, gargantuan roots that could have been used in one of those kettle bell exercise classes.
They were easier to chop than we expected and surprisingly edible. We juiced them with a little fresh mint, apples and a stray clementine or two. It made a rather large mess with all the greens in our small kitchen.
So, a little lesson: Don’t leave the root veggies to fend too long for themselves. Or the summer veggies, either, for that matter. Beware, the season of squash is fast approaching.