Right around Halloween, farmer Jessica (previously mentioned on this blog) grew the most terrifying chioggia beet in the world, and even though I’ve already emailed it to everyone I know, I still can’t stop thinking about it.
Peep this freak:
Veronica was peeling it to make some beet salad and got all freaked out by it and handed it to me. It gave me chills, and I had to do something horrible to it to make it atone for its ugliness, so I made its mouth bigger and forced it to eat its own kind: a beet truffle!
In fairness, my Halloweeny mode was probably helped by the fact that when the beet was discovered we were listening to this insane podcast about a dude who was so obsessed with vampires that he drank his own blood.
Speaking of beets, I am a big fan of chioggias (when they are not terrifying), and a true lover of yellow beets, and have deep respect and affection for plain old beety red beets. But I just can’t get down with white beets. Actually, I can’t stand them. First of all, they are UGG. Ugly as sin, always dingy white when you cook them because little pieces of the skin always stick to them, and I don’t even like the flavor. Whenever I’m rudely telling a farmer that what’s great about beets is their color and how useless a white beet is, they always tell me that white beets are the sweetest beets. Aren’t beets sweet enough, though? White beets have a cloying sweetness, I think. Down with white beets!
If you feel me, perhaps you will enjoy the Bull’s Blood beet, a beet so far to the other end that its redness extends even into its greens, which are often a deep bloody red as well. I just tried to find a great picture to show you, but no luck. Grow them yourself next year and take a good picture!
December 2008 update: I just found them at the Kapaa (Hawaii) farmer’s market, behold!
The Bull’s Blood ones are on the top, with red leaves: