[Sca-cooks] Beets (was Eggplant)

[ekoogler1 at comcast.net]

Just read the end of your message.  The roots themelves are used...it would be kind of hard to grate leaves...I think directions for that would be to chop finely.  No indication is given for the color of the beet but, as red is what is available to me, I use red.

Kiri
> I was browsing the Florilegium and found this on beets:
> 
> http://www.florilegium.org/files/FOOD-VEGETABLES/vegetables-msg.html
> >Curiously the red beet with a bulbous
> >root was new to Gerard; common beets were white or
> >yellow and eaten as greens. (Even in the 16th, beets
> >often were called by their French name.)
> >Alysoun
> 
> Were they just new to England, but known in France and
> elsewhere, or a new variety?
> 
> Do Lumdardy tarts use red beets or white/yellow beets? 
> It doesn't sound like it means to use the greens.
> 
> Ranvaig
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks