What's planting now?

Can you guess what kind of seeds those are? Here are a few hints:

1. You can eat the leaves, stems, and roots. 
2. People used to call them "Blood Turnips." 
3. Some varieties can be used to make sugar, as an alternative to sugar cane.
4. I grow them every year.

Think you know?

Post-latke barszcz / borscht

Did everyone have a nice first night of Chanukah? Did you have lots of latkes? And sufganiyot? And do you now have a fried-foods hangover? Me too. 

Post-latke salads are a nice idea I spotted recently. They're crisp and healthy and mercifully oil-free, full of things like romaine lettuce and apple slices, celery and jicama. Perfect for the next-day lunch except for one thing: they're salads. I don't want salads in winter. It's cold and grey outside, and I want warm cozy comfort food. 

This is why we have borscht. Or, when I make it from my Polish cookbook, barszcz. Warm and savory without being heavy, the classic beet soup is perfect for cold winter days and nights. This version has a slight acidity that makes it a perfect counterpoint to the season's steady progression of rich dishes.