The spring beets should be sizing up right about now, so how about making some tasty pickles for summer BBQs? This is my mother’s beet pickle recipe, simple and yet delicious.
And of course, since it came from her and it is food I loved as a child, it always takes me back to my North Dakota farm roots.
I don’t know what variety beets she grew, but for pickles I like to grow Detroit Dark Red or Early Wonder Tall Top for the rich burgundy color.
Remove beet tops, leaving 1 inch of top. Boil the beets in lightly salted water. When tender enough for a knife to pass through them, drain. Cool the beets in icy water, slipping the skin off them while they’re still hot. When cool, cut into 1-inch chunks.
Simmer the water, vinegar, sugar and spices for 15 minutes.
Pack the beets into jars and cover with liquid to within 1/2 inch of the jar top. Process for 30 minutes in a hot water bath.
Makes 3 pints.
p.s. For details on growing successive plantings of root crops, including beets, for fall and winter, see my column in the July-August, 2016 issue of Edible Seattle.
It was the best of weather, it was the worst of weather.
Memorial Day Weekend in Seattle will bring up brooding Dickensian thoughts. What should herald the start of summer here often disappoints. When all you want to do is take your kids hiking, go to a music festival, wheel off on a nice long bike ride, or simply just host a BBQ, you have to look to the skies, and judge the depth of the grey.
Why, then, would I start this post so optimistically? The best of weather, by what standards? Well, my Brussels sprouts love it.
At this stage of the year—what I call mid-spring in my catalog of mini-seasons—I am engaged in a garden tug-of-war. Part of me wants to grow the fattest red tomato on the block, so juicy it drips down my shirt. I want big pepper plants heavy with spicy pods. Some years, I even yearn for a stand of corn.
But my muscles yank me back to cool-season crops too, and possibly more to reality. Mid-spring is a time for struggle on the part of my tomato plants, and the peppers can stay under cover or fight for their survival. But it’s a glorious time of growth for cool-season vegetables. They celebrate this dreary holiday weekend weather like twirling hippies at a Phish concert.
And now, when you’re focused solely on getting those hot crops of summer in the ground, let the cool breezes of a maritime spring clue you in: time to give those long-season vegetables of next winter some love.
Here’s a quick list of what to sow now in pots for planting out in June and July:
And here are some things to plant directly in the garden in mid-July for fall and winter eating:
There are many other, shorter-season veggies that can be sown later in the summer and into the fall for fall and winter eating, but for right now, instead of trying to jump-start summer, skip over it and look to fall. Put on a Dead record and rave on with your brassicas.
Final presentation at City People’s
Many Seattle gardeners are mourning the impending loss of City People’s Garden Store on Madison, which got the land sold out from under it for the inevitable mixed-use development. It was the first nursery I used when I moved to Seattle in the mid-1980s, and I still hold it fondly in my mind. When it closes at the end of this year, it will be a major loss for city gardeners. I will miss it.
I’ve been giving a series of edible gardening talks there for years, and my last talk is coming up next weekend. On Sunday, June 5 at 11 a.m. I’ll do a seminar on starting long-season vegetables. Hope you can join me, support the store with some purchases and give City People’s a proper send-off.