BEETS 
Starting right off with a list of the varieties of beets, there 
are Crosby, Dark Red Egyptian, Detroit Dark Red 
and Early Blood Turnip. If you're going to have just 
one kind, use Detroit Dark Red. It's as red as its name 
implies, and besides being dark colored, it has a good 
shape and keeps very well. Crosby and Dark Red 
Egyptian are both earlier and smaller than Detroit, 
and of the two. Dark Red Egyptian is easily the better. 
Early Blood Turnip is later than any of the others 
(funny, isn't it?), and if you can't be persuaded to make 
a succession of plantings of the earlier beets, this is the 
one to have for late in the season. 
You really ought to do that—make a succession of plant¬ 
ings from spring until well into the summer. You'll have 
beets just the right size all summer long, and some to 
keep during the fall and winter. 
Beets make a cheerful splash of color on the table, and 
while beauty isn't everything, when a table looks good 
the things on it are more likely to taste good. That's a tip. 
Don't forget to put up some spiced beets. They have 
the same rich color as fresh ones, and a tang that 
enlivens taste. 
By the way, did you know that swiss chard was a member 
of the beet family? It's so. If you like greens (and for the 
kids whether they like 'em or not), chard 
is certainly the best choice. The variety 
you'll like most is Fordhook Giant. The 
same variety is sometimes called Dark 
Green White Rib, but don't let the name 
hold you back. 
