Martha Stewart Living (April 2016)
If we tallied up all the money we spent at farmers markets last year, we're afraid we might be aghast.
You see, we're avid farmers market goers. We live for the asparagus of the spring, the stone fruit of the summer, apples in the fall, and, well, we kind of bide our time through winter's bleakness waiting for spring to come back around.
We went to the market fewer times this winter than any of the last five years. We just weren't feeling inspired to haul out of our house on cold Sunday mornings. We hated buying our eggs at the supermarket instead of from the wonderful man we see at the market, but for some reason, and with no real discussion about it between the two of us, we largely opted out this winter.
We made our return to the market two weeks ago. It was a cool Sunday morning. We were hoping for asparagus. There was none to be found (still too early), but there were ramps, which was fun to see. And, as there were the few times we hit the market this winter, there were big, beautiful beets.
We love beets, be they raw, marinated, or slawed (just go with it). But we rarely make them, and we're sorry to say that that's largely because of the mess. They stain. It's ugly. And we recognize that it's more a mental hurdle than any real obstacle. The stain, after all, goes away quickly.
It's a hurdle we need to overcome. Because beets are delicious! (Quiet down, haters.)
We dusted off our beet apprehension, and got to making these Roasted Beets with Dill-and-Chive Yogurt Dressing.