Could I Be The New Dwight Schrute, Famous Beet Farmer?

Could I Be The New Dwight Schrute, Famous Beet Farmer?

Digging in the Dirt for Beets

 The gardening magazines are piling up on my desk.  Looking out my office window, I catch a glimpse of my sparse garden and romanticize what, in a few short months, could be growing: strawberries, arugula, sugar snap peas, cucumbers, various herbs, tomatoes, basil and yes, beets.  My garden will be divided in two sections: a cornucopia of veggies and fruits and beets.

Growing up in Baltimore, I clearly remember being “forced” to eat beets at my grandparent’s house.  As a child I reasoned that cold red beet soup and sour cream must have been good for old people and thus the reason that my grandparents consumed it almost daily.  I hated beets–all beets, no exception.  The mere mention of the word drove me into fits of mock hysteria complete with gagging sounds and fake vomiting.  (Hey Mom?  Remember the time I fake puked in front of your Danish friends?  That was a scene, wasn’t it?) 

Leave it to my husband to re-introduce beets into my diet.  (It helps to live with a semi-gourmet cook.)  But every now and then I flat out refuse to eat something that he has cooked.  Baked beets were one of those dishes.  Serve me up some Kohlrabi and I am your girl.  I’ll even try a bit of broccolini before condemning it.  But beets?  Forget it.  Eventually, when my (then) 2 year old daughter gobbled them up like they were candy, I decided to try beets again.  And I loved them!  The secret was in the baking with olive oil and not serving them as a cold soup.  Now I can’t get enough beets and cherish opportunities to find different varieties to cook and serve with various parings.

Thus the Dwight Schrute reference.

When we moved to the Chicago suburbs six years ago, my husband and I were jazzed to have our own “bit of earth” and converted part of our minuscule lawn into the organic garden of our dreams.  (That’s right, no pesticides, chemicals or sprays on our food. Just me fighting the bunnies, deer and bugs.)  At first he was really involved in charting the progression of tilled earth to seedling to plant and harvest.  But after a few years, my husband lost some interest in the whole gardening experience and concentrated his efforts solely on the seasonal tomato and basil production.  I was left to my own devices in the rest of the garden and we discovered that there was one less thing that we had in common. Left to my own devices, I have a BLACK thumb.   At first I planted and tried to grow all sorts of fruits and vegetables:

  • Cantaloupe: Horrible disaster and rather messy. Who knew that you were supposed to let them grow on the ground?
  • Carrots: Did not appear OR the rabbits ate them before I could protect them
  • Thyme and Lavender: Over-run by my husband’s chive (aka: garden grass) plants
  • Cucumbers: Usually get one monster cucumber that turns cannibal and eats the baby cukes. (Scary, I know.)
  • Strawberries: Yeah, uh….we prefer not to discuss the patch of strawberry “weeds” we cannot get rid of in the middle of the garden.  We never did finesse a “berry” out of that patch.
  • Sugar Snap Peas:  Well, I got them to grow but then forgot about them and they dried up on the vine.  Plus, the vines sort of attack you when you’re not looking.
Over the years, only one plant has remained faithful and low maintenance: The Beet.  Color is irrelevant; I grow ’em all.  The weeds are so scared of our industrial strength and uber-disease resistant beets that they don’t bother targeting that part of the garden.  And each year we have a bumper crop of beets which we are forced to distribute (free of charge) to our neighbors who bask in the miracle that is our tiny beet farm.  Don’t believe me?  Check out the photo we captured last summer of one of our prize vegetables:

We are set in beets for at least three or four months–assuming we don’t take a break from the daily beet consumption feasts.  I never thought that I would get sensitive whenever someone made jokes about beet farming until I realized that I AM A BEET FARMER!  And while hubbie checks out the awesome tomato variations and selections in the gardening catalogues and magazines, guess what?  I have dog eared all of the sections pertaining to beet growth. I may not be a great gardener but I am a darn good BEET Farmer!

Thanks Dwight Schrute for being the Beet Industry’s Spokesperson!  You make us Proud!

This post was graciously sponsored by Alan’s Factory Outlet  whose awesome Amish sheds have been used for storing gardening supplies, tools, and even beet seeds. Please check out the site! 


  • We are setting up several small plots in our new backyard and have to add beets to our list. My husband gets all serious about the garden. I like to plant a few seeds, say a prayer and weed/water as needed until harvest time.

    • Renee Keats

      I’m with you! I plant, water, pray and wait…this summer will be no different. 🙂

      • I am making this even now, the onrgae zest smells great. HOW TO GET AROUND THE BLOOD CLOT ISSUE: I made this today with yellow beets from the farmers’ market. I put them in the cooker, came back from errands, & they were black! I used a wooden spoon to stir them & all the under layers were yellow. So no on the blood, but yes on very mottled. I guess they’re like certain heirloom potatoes that are pastel when you cut into them, but turn color when you cook them. I have a 10 year old boy & laughed hugely at how you turned your kids off with your comment. They love gross you out but they don’t like it the other way around. So.

    • I’m with Adam (or Zadam?)….I LOOOOOOVE me some beets! I never thought about cikoong them in the slow cooker, which is actually a fantastic idea, because I got some at the farmers market this past weekend that were like the size of my head and they took, literally, 2 hours of roasting in the oven to get done. Maybe you could even just cook them in the slow cooker whole and unpeeled….just to avoid having the oven on so long. Then you can still do the cool thing where the skins slide right off instead of peeling them. That’s my favorite part! I’m weird. Did you use white stoneware for this? I’m just curious if it would stain.

  • Ugh, I remember HOURS of sinttig at the table after dinner with a plate with (cold) beets on them. I don’t know if my mom did anything to them, but we grew them in the garden and I liked to pull them but then the fun was over. I had to eat them.But they are supposed to be good for you!! :)Actually, I’m looking forward to your brussels sprouts recipe. I recently found a recipe I like on allrecipes with horseradish(I use Burger King’s Zesty sauce) and carrots. It could probably be a good crockpot recipe but you’d have to sprinkle the toasted bread crumbs on it after you’d dish it up.