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1. Sheila Ryan on June 3rd, 2011 at 1:58 pm

   Ain’t it the truth.

2. Sheila Ryan on June 3rd, 2011 at 3:20 pm

   Amy, standing along an exit ramp off the Carpenter Freeway, holding corrugated cardboard sign reading: WILL KILL SOMEONE FOR PICKLED BEETS.

3. Rick Neece on June 3rd, 2011 at 6:33 pm

   I “heart” pickled beets. Haven’t had them for years. They were an accessory on my plate, just the right “acid v. sweet.” It seems Mom used to put them up, “can” them. (Though I don’t remember us growing them. For me, they were were always on the table in a Mason jar.)

4. Carole Corlew on June 3rd, 2011 at 7:51 pm

   Love pickled beets. The only thing better? Preserved lemons. Don’t know why they’re called preserved sted pickled. Was taught by a woman from Egypt who would add little things to personalize, saffron to enrich the yellow and maybe a clove of garlic or a couple of peppercorns. Note to self: Put up preserved lemons (thank you Rick).

5. Cindy Scroggins on June 3rd, 2011 at 8:02 pm

   I need to give pickled beets another try. I often roast beets in winter, and I like them, but they’re just too sweet for me to take more than a couple of bites. I’ve always associated pickled beets with sad meals with old people, but now that I’m old myself, I think it’s time to embrace them.

   Carole, I think preserved lemons are beautiful, but I’ve never tasted one. They seem too pretty to disturb. Perhaps I will have a plate of pickled beets and preserved lemons. That would be beautiful.

6. Rick Neece on June 3rd, 2011 at 8:37 pm

   I love something “acid” (vinegary) on my plate. When Danny makes “comfort” food. Say meatloaf, mashed potatoes, gravy, I need me some “green vegetable” along side. More often than not, a handful of dill baby gherkins. Pickled beets would also fill the bill of fare, if we had some.

   Some of you know I can’t complain. The chef is in the house.

   Tonight’s menu:

   Caprese salad (sliced fresh mozarella and tomatoes over greens and fresh basil–I know basil’s a green, he bought fresh. Vinaigrette. D’lish.

   Filet Mignon off the grill, rare (Med. rare for Andrew) grilled asparagus and baked potato with chive sour cream and butter.

   The vinaigrette satisfied my acid need. Not vegetarian, nor vegan. But it fit the house tonight.

7. Rick Neece on June 3rd, 2011 at 8:45 pm

   I would like to try preserved lemons, Cece. I’ll hold to you to bring some when we, one-day, meet.

8. Carole Corlew on June 4th, 2011 at 6:27 am

   Cindy, I like beets raw because you are right, they just are too sweet otherwise. And I bought some pickled from the Amish at a health food store and they were not sweet enough. I don’t know what they did to them. I did not like them. They were also too soft, as though they had been cooked, not blanched.

   Preserved lemons are also available at Indian markets. But they put other things in them. Tomatoey things. The ones I am talking about have just the lemons squashed in the jar, kosher salt and hot water, maybe garlic, the peppercorn and a saffron, or poor man’s saffron, tumeric. Then you make sure you get the proper seal and turn it for 21 days. They are softer when they are “done” but you still need a knife to slice them. And yes, I will supply the lemons, Rick. I think my friend said they are Moroccan, or that was her method.

   I always made the Iowan grill my steak back to the stoneage, Mr. B.’s too. When we have guests, he has me do the marinade, because I have a talent. But he won’t allow me near the grill. I keep saying to people, even when we’re at the table, “don’t you want us to put that back on the grill a little bit longer.”

   I do love that basil, tomato, mozzarella combo in summer! Lately I have been liking organic pea sprouts, gotten at Trader Joe’s. It does not sound good but it is. And I’ve been growing microgreens along with the lettuces and broccoli and beets. But they tend to get overwhelmed in the garden and the heat. So they might do best indoors in the greenhouse window. They are delicious. Even kale is sweet and tender if you grow it yourself.

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