Chioggia Beets

Last night Cindy grilled some of the Chioggia beets from last year that she had frozen and stored in the freezer, along with pork kabobs, some of our freshly picked carrots and onions, and some alleged "grilling" cheese.  The cheese sort of fell apart and stuck to the grill, but ended up tasting pretty good.

I can't say the same for the Chioggias; they're pretty with their pink and white striping, but they're still way too sweet and we still don't like them, even grilled.

This year it's going to be Detroit Reds all the way.

Can't Beat Those Beets

Well, actually, we didn't care much for the Chioggia beets we had the other night; they were way too sweet.  They're sometimes called "Candystripe" for their concentric pinkish and white rings, but the "candy" part is also appropriate for the sweet taste of these beets.  It wasn't a bad tasting beet, but it just wasn't what I expected a beet to taste like.

Beet Greens

Cindy would be fine with just the beet greens from the Chioggias, but she likes Detroit Reds better, so I think she'll be planting some more of them soon and skip the Chioggias.

She made some beet gnocchi a couple of months ago that was as pretty as it was tasty, so I suspect we'll be having more of that some day.