Produce Stories is a blog about shopping at New York City greenmarkets, a task that is a whole lot harder in the winter than it is in the summer. (Note the “8 lbs. miscellaneous ‘bargain’ apples” in a recent shopping list. Eek.) One veggie that makes it through the winter is the beet, and when cooking beets starts to get old, Rick’s Picks Phat Beets come to the rescue:

Yes, the name makes me think of 1994 in a bad way, but they are so delicious that I can forgive the egregiously dated pun (not that I have anything against puns). Most pickled beets tend to be too sweet, but these have an ideal balance of sweet and tart, with a bit of spiciness from the unique herb combination. I think I could eat a whole jar in one sitting, but then I would probably pass out from acid overdose.

Phat Beets were named Outstanding Appetizer, Antipasto, Salsa or Dip at the 2007 Fancy Food Show. They’re available at New York–area shops and greenmarkets and also online, but if you want to make your own, Martha Stewart has Rick’s recipe.

For more riffs on the Phat Beets pun, check out the fake IHOPB (International House of Phat Beets) website, which is brimming with bad jokes, or the Threadless T-shirt that was designed “[f]or the little gangsta root vegetable in all of us.”

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