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Chemguy picked all the remaining beets (2 rows done previously). I cooked and peeled quite a few already. I think I got all the big ones - those peel nicer. I am disappointed in the average size, I thought the beets would have done a little better.
Debating if I want to cook up any more - won't peel them today if I do.
Chemguy has just dumped them in a pot when he did them - no picking off the stray dead leaves and rinsing off any chunks of dirt. Seems temping although I would at least go through them quickly as I stick each one by one into the pot if I do that. Hmmmm ....
 
And ugh the work for small beets, but we have bought frozen from Superstore - major disappointment. The refrigerated ones from Costco ( brand is something like Just Beets, other places have them too, although smaller) taste half decent, but the borscht made from those vs. the borscht made from the garden beets really does show a big difference in flavour.
 
I do not peel fresh from the garden smaller beets. The larger ones I peel after cooking and cooling.
You eat them whole? The skin on them is still quite thick, I know it's not very appealing to eat (trying to not waste some of the ends that where more broke off than what I intended I would try to just eat the inside but hard to separate at that point) plus I would think if eating in a significant quantity my GI system wouldn't appreciate it.
 
You eat them whole? The skin on them is still quite thick, I know it's not very appealing to eat (trying to not waste some of the ends that where more broke off than what I intended I would try to just eat the inside but hard to separate at that point) plus I would think if eating in a significant quantity my GI system wouldn't appreciate it.
Mom always peeled beets no matter how big or small...one year I roasted some with peel on and then pureed - with peels - for a recipe I was trying
 
I grew up on veggies from the garden. Boil the smaller beets. Serve them for dinner. If you find the skin to thick each diner can cut open and just eat the insides.
The larger beets, boil, then cool with cold water. The skins usually slide off with your fingers, and a vigorous rub.
 
I make an awesome beet/carrot cake.
I also have a slow cooker recipe for beets where you do peel them before cooking.
 
I grew up on veggies from the garden. Boil the smaller beets. Serve them for dinner. If you find the skin to thick each diner can cut open and just eat the insides.
The larger beets, boil, then cool with cold water. The skins usually slide off with your fingers, and a vigorous rub.
If it were just for dinner, that's what I would do. I will probably use many of them for borscht.
 
AL las Tick ... as what bugs gets around ... light footed as Charlotte ... with multitudinous connections!

Then there are the disconnects ... denied and eliminated by 'ho? OH!
 
How can it be Wednesday already?! Deadlines looming

Hump it up ... it's here whether you wished it or not ... now it is down hill to weak endings! Declared by Shabbat terminals ...

Ste Phini! (some say it s'ain't fin eh as they wished it to continue) In a stretch time surrounds us as an unseen pool!

Notre'd animus ... it slides bi!
 
Sunny and crisp here. More friends are returning to the park. We got to visit a couple this morning. I'm meeting my new family doctor this morning. I'm so very thankful to have found one with the help of a friend. No doctors are accepting new patients here.
 
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