Lisa Cherkasky is my good friend and a most talented food stylist. She and I met when we worked together as the fish cooks at a tony Washington, DC restaurant. She emailed me one day, asking for Chioggia beets. I explained that there was nothing growing in the garden just yet. But I had an idea, and sent Lisa to a connection who helped her to source the beets. The rest is history. Or in my latest story in the Pittsburgh Post-Gazette.
These are photos that Lisa snapped as the story was being shot. For the beet face, she used a chile for the nose, pink peppercorns for the lips and crystallized ginger for the teeth.
Play with your food!
I am just wild about fresh beets, and plan on making them for Passover using a simple and delicious recipe of kosher salt, olive oil and balsamic vinegar. You haven’t tasted beets until you’ve tasted fresh beets!
Nice post!
Thanks, all due to you the website creator!
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Love the story and the photos–I’ve grown chiogga beets and they are so cute, but I’ve never been able to get them to be very big, so it’s fun to see someone else enjoying the small beets! (And it’s true–there is NOTHING like fresh beets–especially fresh from the garden, compared to canned…)
Thanks, Lynn! Nothing beets beets!
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Most beets grow easily and I don’t think these get too large. Even if they do, you simply pick them small. Thanks for your comment.
Beets are great in any form … sweet, sour, soup or any other wat. Bea