He got a lift the other night when I made beet salad from a recipe in Bon Appetit. G. was reading the recipe out loud. It recommends using Chioggia, or candy cane, beets because they won’t bleed into the dressing like red ones. The introduction notes, “They’re available in better supermarkets and at farmers’ markets.”
G. read that, looked up, smiled and said, “and in our garden.”
Then he said he read an article in The Country Today that recommended going to a farmers’ market and pricing vegetables whenever you feel worn out by your garden.
“Yeah,” I said. “I was at one last week. There’s $6 of beets in that salad, and $3 of chard in the other one. The strawberries we ate tonight would be $5.”
Then G. was all smiles, and I bet his back felt better too.
Candy-Stripe Beet and Carrot Slaw
1/4 cup plain, Greek-style yogurt
1 teaspoon grated orange zest
3 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon fresh dill (or 1 teaspoon dried)
5 2-inch diameter Chioggia beets, peeled and julienned
1 medium carrot, peeled and julienned
Whisk yogurt, orange zest, orange juice, lemon juice and dill in a medium bowl. Add beets and carrots. Toss to combine.