Red beets ready to pickle.

Here are the red beets I picked this morning. to pickle. (Does anyone know how to grow bigger beets? ) Mine are never uniform in size, though they get the same fertilizer, same watering, and sunlight in the same bed. Any ideas as to why mine vary so in size and typically get only 2 inches across at the most? I would be happy to get some suggestions.

Beets are quite easy to grow overall and have lovely deep green leaves. The greens or ‘tops’, taste very like a hearty spinach. that taste so good when cooked as you would spinach or kale. And they’re high in calcium, minerals and vitamins. (They are all in the same family I think: spinach, beets, chard.)

Beets are relatively bug-free, too. Not many folks I have asked eat the leaves. Wonder if it is an assumption that because the bugs don’t eat the leaves, they must not taste good? I don’t know !

Here is my standard way of cooking beet leaves:

Heat some olive oil in a large heavy skillet Toss in some onion and/or garlic if you like those. (Some folks don’t.) After the onions are soft , toss in the washed, coarsely cut leaves. The stems are fine to include, if you wish. Toss around to coat all with oil. Add about 1 tablespoon of water, salt lightly , put a lid on and turn the heat to low, Simmer for about 12-15 minutes or until all leaves are well wilted. Serve as a side or toss with precooked pasta for a lush simple meal.