Yesterday I went to the posh farm market, the one that used to be a working farm but now sells Vera Bradley bags and Caldrea cleaning products alongside the food, and bought as much local produce as I could find, including a bunch of in-state beets. I then invented
Incredibly Easy and Good-For-You Borscht
1 bunch beets, peeled and quartered
1 yellow onion, peeled and quartered
3 1/2 cups low-sodium chicken stock (I cheat with Better Than Bullion)
Approximately 1 cup non-fat plain yogurt
Sour cream and fresh dill, if desired
Simmer beets and onion in stock for about 40 minutes, let cool if you're more patient than I am, or if you have a plastic blender. Transfer vegetables and liquid to blender and puree. Add as much yogurt as you can fit into your blender container and blend until thoroughly incorporated. Garnish with a dab of sour cream and a sprig of fresh dill, but I just took it to the beach in Gladware, unadorned. Six of seven diners fairly licked their bowls, and the seventh is the youngest of us, so still too young to know what tastes good. Makes 5 8-oz servings or 10 4-0z ones.
So today I went to the honest-t0-goodness Farmers' Market. It was better than I remembered: lots more greens and a greater variety of vegetables. I got more beets, kirby cucumbers, some gorgeous-looking sweet potatoes, and baby bok choy, among other things. The place is still plagued with wind chimes and incense burners--wouldn't you think the market for those would have dried up by now?--but my best score was a huge patio tomato plant, already bearing, for $10. It was like a message from God--it's okay that you didn't plant tomatoes this spring, I'm still giving you backyard tomatoes.