A light, translucent pattern, the second crust, which can be seen on the surface of very old port. It was prized as an indicator of quality and guarantor of age.
In the United Kingdom this refers to the green leaves of the beet family, including chard, Swiss chard, spinach beet and sugar beet. These are generally large, dark leaves with fleshy ribs, mainly of a creamy white but sometimes a vibrant red. Leaves are cooked in the same way as spinach. The ribs are peeled and cut into manageable chunks and boiled or added to soups or stews. They are tender when young, stringy when old. In North America it means beetroot.
Strawberry Blite. A small, red, mulberry-like fruit, this grows on sprawling plants which are primarily grown as greens for salads or used as a herb, though should not be used in quantity. The leaves may also be cooked like spinach but, again, in moderation. The pleasantly sweet but essentially bland berries are small, pulpy and bright red, resembling strawberries. They provide an interesting accent to salads. The is plant prefers cool weather and damp mountain valleys but will tolerate heat. Native Americans used to use it as a dye.
Green leaves of the beet family, including chard, Swiss chard, spinach beet and sugar beet. Chard is grown for its leaves and broad flat stems. Spinach beet is like a coarse version of spinach.
Beetroot (US: beets) is a generally ruby-red root vegetable which is available all year round. It is a swollen red root vegetable used famously in borscht or cooked, cooled and sometimes pickled for use in salads. It is also boiled as a vegetable and, in the United Kingdom, served in white sauce. Its density means that it requires to be boiled for a long time. It will render the broth in which it is cooked bright yellow. The leaves are underestimated in the United Kingdom and can be cooked in the same way as spinach when they are older, or raw in salads when young.
A name for Reinette Clochard. A small to medium variety of dual-purpose apple, with bumpy, dark yellow skin with green markings. It has been known in France since the mid-1800s. The flesh is delicately flavoured. It is a late-season variety, harvested around mid-October in South-East England, is stored and is at its best in November. Retains its shape on cooking and so is good for tarts.
A small pancake folded to look like a loosely-gathered, soft leather purse, topped with a spoonful of caviar and a dab of crème fraiche, the top "tied" with a single chive.
