6 | FALL 2026 EDIBLE CENTRAL OREGON IN SEASON Words by Christine Boyle Illustrations by Iris Boettcher We don’t have to relegate the mighty beet to a cameo role in a side salad. With their deep, jewel-toned hues—ruby red, golden, and candystriped Chioggia—they can be the star of any plate. The first thing to think about when cooking beets is which of these three varieties we want to cook. Red beets are deep, rich, earthy, with an almost malty sweetness; golden beets have a mellow, nuttier sweetness, and a slightly softer texture; Chioggia, striped in a vibrant bulls-eye, are mild but bright and candy-like, much less earthy than the others. Then, we can think about how beets change in flavor throughout the year: First they are small and crispy in early summer, then huge and hard and juicy, and finally slightly softer and earthier once stored for winter. There are lots of ways to adjust for this. In early summer, a Jamaican farmer taught me to blend raw beets with condensed milk and cinnamon to make a mind-blowing bright-pink smoothie; in winter, a Ukrainian friend taught me to blend them with thyme into beef stock, then add cabbage, potatoes, meatballs, and a spoonful of tomato sauce to make a hearty borscht. What follows is a vibrant and versatile recipe that makes use of this abundance as summer transitions to fall. In Season is created in partnership with High Desert Food & Farm Alliance, a nonprofit organization that supports a healthy and thriving food and farm network in Central Oregon through education, collaboration, and inclusion. Its programs include the High Desert Food Trail, food access programs, agricultural support, and community education—all with the aim of building a prosperous food and farm network with equitable access for all Central Oregonians. hdffa.org
RkJQdWJsaXNoZXIy MTcxMjMwNg==