T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom
beets

Beets

Bunched Red Beets may be eaten raw, or cooked by roasting, steaming, boiling or baking. Use small, tender leaves in green salads; braise remaining greens, pinching off coarse stems. The lovely red color of beets will stain your hands, clothes and counter tops, wear gloves, apron and use a cutting board.
The secret to enjoying beets is to roast them like you would a baked potato. When they are cool enough to touch, don a pair of gloves and peel them. Now they are ready to use in a salad, in Harvard Beets, Pickled Beets, or served warm with butter, salt and pepper.
The wild beet ancestor of the Red Ace Beet is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. The tribes that invaded Rome were responsible for spreading beets throughout northern Europe. Beets' value grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity. Around this time, beets were also first brought to the United States, where they are widely cultivated. The wildly creative energy of innovative chefs is revitalizing interest in what many of us still remember as an unappetizing canned vegetable. Beneath the beet's unattractive hide is found a versatile flesh that may be served hot or cold, pickled, roasted, juiced, deep fried, mashed or eaten raw.
Detroit Dark Red
Available: Winter - Fall

Recipes

NUTTY BEET & VEGETABLE SALAD

SPAGHETTI DEL PADRINO

ESCAROLE WITH BEET & ORANGES

DENESSE’S ESCAROLE SALAD

BARLEY AND KALE SALAD

Roasted Beet & Turnip Galette

Beet Greens & Stilton Salad

Raw Beet Salad

Roasted Beet & Escarole Salad

Red Flannel Hash

Glazed Baby Beets

Fried Beets 'n' Carrots

Beet Green Gratin

Chocolate Beet Brownies