Bubba's Bar 'n' Grill

(06-19-2012 03:00 PM)Counselor Wrote: [ -> ]Going to have our second meal of beets tonight.

Wha...huh? Did somebody say beets? The other day my MIL handed my Hubby a bag 'o' fresh veggies from her neighbor's garden (which included green beans, yellow squash, and a ginormous cucumber) and there were a handful of beets (not quite baseball-sized). Not sure of the variety.

How the heck do you prepare those suckers?!

(06-21-2012 05:38 PM)burma.girl Wrote: [ -> ]

(06-19-2012 03:00 PM)Counselor Wrote: [ -> ]Going to have our second meal of beets tonight.

Wha...huh? Did somebody say beets? The other day my MIL handed my Hubby a bag 'o' fresh veggies from her neighbor's garden (which included green beans, yellow squash, and a ginormous cucumber) and there were a handful of beets (not quite baseball-sized). Not sure of the variety.

How the heck do you prepare those suckers?!

Wash 'em well, if they haven't been already.

If the greens are nice and tender, snap 'em off and steam them like spinach until wilted. If not, put 'em in your compost.

Put them in enough water to cover in a good-quality metal pot (pref not aluminum), add some vinegar, and simmer until tender (up to an hour for really big ones).

When they're done, drain off the liquid, rinse them in cold water, and don your rubber gloves. Pull the beets out one by one, and the outer skin should just slip off. Slice or dice, and serve.

If you do all of 'em in one batch, separate them into meal-sized portions and freeze. Nuke or steam them when you want a quick fix.

I like to scrub the beets clean from dirt or sand and then coat with olive oil and salt, place on a lined jelly roll pan and roast until done. Kind of like potatoes done. I let them cool a bit and then peel off the skins( like KBB said donning plastic gloves) slice and serve hot with a bit more oil drizzled upon top.

I cook the big roots as described above as well, only w/o the vinegar when boiling, though after they are done, I do slice and sauté in butter and vinegar. I imagine its the same in the end. If you do boil them, leave the skin and top inch or so of the stem ends attached as you will lose to much color if you don't. I also figured out that fancy beets like bi-color and golden loose WAY to much color and become washed out if you do boil them. Roasting or slicing THIN on a mandolin for a salad are the way to go for these.

You guys are making me hungry for beets!!!

Why have we neglected to speak about the very best quality of the beet? Its not so much they taste or nutritional value its their impact on our ... Whats the right word ... and the technicolor experience it produces! WAY fun if you feed them to your child and forget only to find RED pee or poop when you change their diaper. Talk about panic!!!!

Quote:The other day my MIL handed my Hubby a bag 'o' fresh veggies from her neighbor's garden

Is that receiving stolen goods???

Apparently in Spain police are having to patrol gardens more because people are nicking other peoples veg!!

(06-23-2012 01:35 PM)NWoBHM Wrote: [ -> ]

Quote:The other day my MIL handed my Hubby a bag 'o' fresh veggies from her neighbor's garden

Is that receiving stolen goods???

Apparently in Spain police are having to patrol gardens more because people are nicking other peoples veg!!

Maybe a big market there for scarepeople?

I'll show myself out

The Cucumber. We planted cucumber this year (first time). I picked a few but aren't quite ripe...bitter. My better half said to wrap them in newspaper and put them in a paper bag; that this would ripen them up. Not quite convinced this method will work. Thoughts?

That should work, lanix. Containing the gasses that cause a fruit to ripen will definitely help it along.