When an uncurled fern frond first peaks through the soil in the spring, it is called a "fiddlehead". Fiddlehead ferns offer an earthy, nutty flavor that has been likened to the taste of asparagus, artichokes, and mushrooms.
Hairy eggplant may be eaten raw by themselves or cooked in dishes to add a touch of piquant sweet and sourness -
Baby White Beets
Inventory, bunch : 0
This item was last sold on : 06/02/14
|McGrath Family Farms||Homepage|
Baby White beets lack the the betalain pigments which give other beets their color and earthy, strong beet flavor. Baby White beets, along with all beet varieties, have the highest concentration of sugar found in any vegetable. That sugar content gives the Baby White beet a very sweet flavor, complex with delicate earthiness, nutty notes and a tender, soft texture when cooked. These beets are comprised of a round tapered white root with pale green shoulders, crunchy midribs and wavy broad green leaves. The greens are edible with a tender and succulent texture and a tendency toward bitterness as they mature.
White beets are available from McGrath farms during the winter and spring months.
Baby White beets AKA Albino beets are members of the Chenopodiaceae family, along with chard, spinach and quinoa. White beets are multipurpose varieties. Large White beet varieties, also known as field beets are cultivated for livestock feed, animals foraging both the greens and roots. Some white beet varieties are planted in their gardens for their leaves alone. Larger White beet varieties, such as the Geante Blanche, store well and are used as cellar vegetables. They are harvested young as a table beet and they are also used to make sugar. Baby White beet varieties do not have the same storage qualities. They should be used shortly after harvest.
Baby White beets can be used in place of any other beet recipe. Baby White beets can be used as a salad ingredient alongside greens, especially creamy lettuces and bright herbs such as dill and tarragon. Beets pair well with creamy dressings and vinaigrettes, bacon, smoked fish, hard cooked eggs, chèvre, turnips, green beans, basil, radishes, parsley, chives, walnuts, hazelnuts, sausages, citrus, apples and tomatoes. Their flavor and texture is best enhanced by roasting or steaming. The skin should be peeled, which is easiest after it has cooked, as it simply slips away from its flesh. Baby beets will keep, refrigerated, for up to a week or longer if their tops are removed. Use young beet greens as a salad green or simply sauté as you would spinach or kale.
All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. Most White beet varieties find their origins in Germany, Holland and Switzerland. Varieties can be distinguished by early growing or late growing. The early varieties will produce young tender beets and greens in the late Spring, while the late growing varieties are considered those that can be sown in late summer or early Fall to be used through Winter and stored for use as needed.
Recipes that include Baby White Beets. One is easiest, three is harder.
|Foodie Goes Healthy||The Sweet/Savory Crunchy/Smooth Salad|
|Hip Pressure Cooking||White Beet and Garlic Saute|
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