We’ve been getting a CSA box off and on for years and I really like it because it sort of...

We’ve been getting a CSA box off and on for years and I really like it because it sort of makes local produce a thing that just happens to you instead of, you know, actually shopping for your food or whatever. Anyway, fall is always my favorite time of year for the box because leeks, potatoes, lots of dark leafy greens, funny looking root vegetables and so on. And then there are the beets. There are always shit tons of beets. I really like beets, but how many can you consume for months on end? You should see the look on my sweetheart’s face when we have borscht for the 2nd week in a row and no amount of spicy sausage can entice him.  I tend to start pickling them and foisting the jars off on friends about the beginning of December. Sometimes I just give up because processing them is such a pain. When I cook them in the oven, the sugars make everything all sticky and it is so hard to get that dry crusty skin off.

But I have been doing it all wrong you guys! For YEARS! My mother was visiting and she boiled a whole pot of beets I’d been letting languish in the back of the fridge. So much faster! So much easier to peel! Such a perfect level of firmness. How pretty are these guys going to be on a salad? It’s a whole new world, seriously.