My cousin Ellen gave me this sweet berry bowl for Christmas, and I’ve been waiting patiently to fill it with farmer’s market finds. Supposedly, the season’s first strawberries made an appearance last weekend but, sadly, I didn’t find any.
My husband is a huge fan of beets. I didn’t grow up eating them — I assume because my mom didn’t care for beets. I think I’ve mentioned before that if my Barb didn’t like something, she didn’t make it. Period.
To my surprise, beets are delicious. And good for you to boot. Just check out these fun beet FAQs from Love Beets.
After ordering beet salad far too many times in restaurants, I realized it was probably easy to make at home. Super easy if you take a pass on roasting the beets yourself.
This is what I do when I don’t find beets at the farmer’s market:
Buy cooked beets and goat cheese, preferably already crumbled. (We’re making this easy, right?) I typically choose Love Beets’ Freshly Cooked Beets or Trader Joe’s Steamed and Peeled Baby Beets, depending on where I shop for the week.
Cut up the beets, place them in a colorful bowl (of course), and sprinkle with the crumbled goat cheese.
Voilà! Beet salad.
Note: If you don’t want to waste the beet “juice,” use it as red food coloring. My friend Dana boiled beets, and then dyed buttercream pink. And no, the frosting didn’t taste at all like beets.
We decided against a third season of the CSA. As awesome as our experience was last summer, I missed lazy Saturdays at the farmer’s market. Our weekly shares were so bountiful that there was simply no need to bother.
I’ll admit, I haven’t missed those boxes of vegetables one bit. These early weeks in particular are so, so green. I saw Swiss chard at a stand at Green City Market over the weekend and smiled knowing that I didn’t feel like eating any, and I wouldn’t have to. Instead, I bought purple and green asparagus, a big bag of mixed mushrooms, and rhubarb. (And macarons on the way home.)
The mushrooms and asparagus went into this Food Network recipe I bookmarked a couple of weeks ago, for Creamy Farfalle with Cremini, Asparagus and Walnuts. I’m using the rhubarb tomorrow for the rhubarb blueberry muffins I featured in this April post.
I can’t wait to head back to the market next week, and am hoping garlic scapes will make an appearance. Fingers crossed.
I’ve been working a lot, which has made updating He Eats What I Make a tad difficult. Honestly, busy-ness begets more takeout than cooking over here.
But that’s about to change.
Starting today, I’m taking part in the 2014 Freelance Success/Word Count Blogathon. The goal is to write 30 blog posts in the next 30 days. So, I’ll have to start making more stuff. This will be a challenge, and I promise not to resort to just posting pictures of my breakfast every day. Well, except for today.
Nearly 100 other writers are participating in the blogathon. Check out the blogroll here.