I’ve complained before about how my main problem with strictly seasonal eating in winter is that all the vegetables are so sweet, except potatoes and celeriac). Squash, carrots, cabbages, parsnips, beets — onions, even — are all sweet, more or less, and I tire of it. I need to change it up with savory flavors, with green flavors, with a little bitterness here and there. Of course we have the pickles, so many pickles, but then you just have a sweet-and-sour effect at every meal, and it gets old.1
Beets have been a very difficult vegetable for us, in particular. I am not sure it is the case that “everyone loves beets” (per Dwight Schrute) but my family, in particular, doesn’t really. Or, sometimes we do? We all love borscht, so I always order a bunch of beets from the local farm at winter stock-up time, and then, well, how often do you want to eat borscht? And what else do you do with them, so that you don’t find yourself at the end of winter with 20 pounds of beets leftover and you’ve already eaten as much borscht as you want in a year.
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