Beetroot tops
Can we eat em?
Should we eat em? Cooked, raw, deep fried? I get the impression from "eating up Italy" that they are eaten there, although Mathew Fort contradicts himself (?) seeming to say beetroot at the start of the para' and spinach at the end. crossposted -- Mike Reid If god wanted us to be vegetarians he wouldn't have made animals out of meat. Wasdale-Lake district-Thames path-London "http://www.fellwalk.co.uk" -- you can email us@ this site Eat-walk-Spain "http://www.fell-walker.co.uk" -- dontuse@ all, it's a spamtrap |
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"The Reids" wrote in message ... Can we eat em? Should we eat em? Cooked, raw, deep fried? Mike Reid Yes! Yes! I have had to rescue them from the fruttovendolo here, so N Umbria isn't a hotbed of beet green eating. I put the beets in the bottom of a steamer and cook them almost done (never peel them before and leave some stem on the beet,) then put the greens in the top and steam them. They were a regular in New England. We all loved them. My mother served them with melted butter and vinegar, but to me they need nothing. |
The message
from The Reids contains these words: Can we eat em? Should we eat em? Cooked, raw, deep fried? Yes, there is an interesting beetroot and beetroot leaf recipe in the July edition of 'Delicious' magazine. It sounds interesting uses root, tops, chargrilled red pepper,olive oil, sherry vinegar and anchovies If you cannot get that edition let me know and I will e.mail the recipe to you. Jennifer (cross posted) |
The Reids wrote:
I get the impression from "eating up Italy" that they are eaten there At the risk of being pedantic, beet greens are the same thing as Swiss Chard. Only difference is whether that variety has been bred for the root or the top. The Seed Saver's Exchange yearbook defines Chard as "Any beet grown for its top." Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G |
Gary wrote:
The Reids wrote: I get the impression from "eating up Italy" that they are eaten there At the risk of being pedantic, beet greens are the same thing as Swiss Chard. Only difference is whether that variety has been bred for the root or the top. The Seed Saver's Exchange yearbook defines Chard as "Any beet grown for its top." Ideed. Strangely, in Australia the term "spinach" refers to chard/Swiss chard/silverbeet etc, while spinach is called "English spinach". Kooky. |
Thes wrote:
Strangely, in Australia the term "spinach" refers to chard/Swiss chard/silverbeet etc And there's Malabar Spinach, which isn't. And in the American colonies, Jerusalem artichokes, which have nothing to do with either. Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G |
"Thes" wrote in message ... Gary wrote: The Reids wrote: I get the impression from "eating up Italy" that they are eaten there At the risk of being pedantic, beet greens are the same thing as Swiss Chard. Only difference is whether that variety has been bred for the root or the top. The Seed Saver's Exchange yearbook defines Chard as "Any beet grown for its top." Hmm, in Italy Swiss Chard is 'Biettole' and beets are 'Barbiettole'. They do taste quite different. I like both very much. |
The Reids wrote: Can we eat em? Should we eat em? Cooked, raw, deep fried? I get the impression from "eating up Italy" that they are eaten there, although Mathew Fort contradicts himself (?) seeming to say beetroot at the start of the para' and spinach at the end. crossposted -- Mike Reid Stirfried with lots of garlic and served up with chile vinegar. Some people do boil them to death with a bit of gammon knuckle or bacon. |
The Reids wrote or quoted:
Can we eat em? Should we eat em? For the downside of eating beet greenery, I recommend you look into the oxalic acid content of their leaves. -- __________ |im |yler http://timtyler.org/ Remove lock to reply. |
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