In season: beets

Many markets offer chef demos on an occasional or regular basis. Check your market’s website or Facebook page for more information.

FOR SALE

Just coming into season: chicory, dandelion, English peas

Vegetables, fruits and nuts: apples, arugula, Asian greens, Asian pears, beets, carrots, chanterelles, chard, chestnuts, collards, cucumbers, eggplant, escarole, field peas, frisee, garlic, ginger, green beans and pole beans, green onions, grits, herbs, Jerusalem artichokes, jicama, kale, leeks, lettuce, Malabar spinach, muscadines, mushrooms, mustard greens, Napa cabbage, okra, onions, pecans, peppers, popcorn, potatoes, radishes, roselle, sorrel, spaghetti squash, sweet potatoes, tomatoes, turmeric, turnips and greens, winter squash

— From local reports

Some vegetables are pretty much universally beloved.

Not so for the beet. Sometimes even the people who grow them don’t like them.

“I’m not the biggest fan of beets but I don’t have to like everything I grow. I didn’t grow up eating beets,” says John Jerauld of Mama J’s Produce in Cartersville, Georgia. “I don’t know a lot of people who are 40 years old and decided they love beets.”

Jerauld and his mother Carol are partners in Mama J’s Produce and have booths on Saturday mornings at the Marietta Square and Sandy Springs farmers markets. They also sell their produce to metro Atlanta restaurants, such as Livingston at the Georgian Terrace and Haven, and are devoting more time these days to satisfying the needs of their restaurant clients.

Jerauld says he’s hardly an expert in growing beets. “I really had a lack of knowledge about how to grow beets. I started off planting the seeds in the ground and they would come up so thick. We’d have beautiful beet greens but we had a hard time getting actual beets. Come to find out, I wasn’t thinning them properly.”

Now in his third year of growing beets, Jerauld decided this was the year to switch over to starting seed in the greenhouse and then transplanting the 2-inch-tall seedlings to the ground under his high tunnels. “If I plant 1,000 beet seedlings in the ground, I’m going to end up with 1,000 beets or close to it. When I planted 2,000 seeds directly in the field, I could have germination issues or not keep them watered properly, and end up with only 500 beets.”

And the beets are what he’s aiming for. The farm grows Touchstone Gold, Red Ace and Chioggia Guardsmark, a pink-striped beet.

“We’ve had great luck and great feedback with these varieties. People tell me they like that gold beet. It’s a little sweeter. At least that’s what they tell me. Since I don’t eat beets, I have to go by people’s feedback to see if I’m doing OK.”

At the Mama J’s Produce booth, customers find bunches of small beets. Jerauld finds customers prefer the smaller size and he doesn’t let his beets get larger than ping pong ball size. “I find the majority of our customers are coming for the beet roots, not the greens.”

The beets are protected in their high tunnels so they can keep growing well through light frosts. But a deep freeze will damage the greens and that will be the end of this year’s harvest since the farm doesn’t want to grow the large size beets that could be harvested and kept in storage through the winter.

Depending on their planting, growing and harvesting practices, some farmers will have beets available until spring. When buying beets with their greens attached, cut off the greens when you get them home, leaving about an inch still attached to the beet. Rinse the greens and store loosely wrapped in the refrigerator for up to 3 days. Rinse the roots and store them in the refrigerator as well.

Roasted Beet and Chicken Tacos

Chef Leif Johnson of Bellwoods Social House created this recipe for the AJC. “I like the sweetness and texture that the beets add to this recipe and they balance the spicy component from the chili mayo,” Johnson said. “The beets almost take the place in terms of the sweetness you would get from great summer tomatoes.”

2 large beets, peeled and cut into 1-inch pieces (about 1 pound)

2 large carrots, peeled and cut into 1-inch pieces (about 1/2 pound)

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

1/2 cup mayonnaise

1/2 teaspoon chipotle puree

1/2 teaspoon ancho chili powder

Juice for 1/2 lemon

8 8-inch flour tortillas, warmed

1 avocado, sliced thinly

4 ounces queso fresco, crumbled

Chopped cilantro, for garnish

Preheat oven to 425 degrees.

Arrange beet and carrot pieces in a single layer on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast vegetables 30 minutes or until tender. Remove from oven and set aside.

While vegetables are roasting, in a large skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Season thighs with salt and pepper and arrange in skillet, being careful not to crowd the pan. If necessary, cook chicken in batches. Saute thighs until browned on both sides and cooked through, about 15 minutes total. Transfer thighs to a cutting board and cool slightly. Using two forks, shred meat.

While chicken and vegetables are cooking, make chili mayo. In a small bowl, whisk together mayonnaise, chipotle puree, ancho chili powder and lemon juice. Taste for seasoning. Refrigerate until needed.

When ready to serve. Arrange tortillas on a work surface. Divide vegetables and chicken between tortillas. Top with avocado and queso fresco. Divide chili mayo between tortillas and garnish with cilantro. Serve immediately. Makes: 8 tacos

Per taco: 520 calories (percent of calories from fat, 54), 15 grams protein, 46 grams carbohydrates, 4 grams fiber, 32 grams fat (7 grams saturated), 31 milligrams cholesterol, 547 milligrams sodium.