My husband is doing an art residency in Johnson, Vermont at the Vermont Studio Center for the last two weeks of July. He called me the other night thrilled that there is a farmer’s market every Tuesday in Johnson. And the report was 100 % positive. He said it was amazing. A number of local, organic farms with kale, tomatoes, green beans, garlic and prepared foods using local ingredients, like tamales, burritos and wood-oven pizza.
One farmer from neighboring town, Jeffersonville, was making organic icies out of fruits he harvested from his farm. He would steam the berries, add a little organic sugar for sweetness and away he went. He had the black currant and said it was out of this world.
But his favorite thing was the kale. He cooked up our normal old way and had uncooked green beans on the side. He said it reminded him of home. Love that.
While he is in the making art in the hills of Vermont, I remain in sticky New York City making a refreshing salad from the beets I got from my CSA.
Roasted Beets with Pomegranate Cumin Vinaigrette
2 bunches of beets
Preheat the oven to 375 degrees.
Trim the beet greens and reserve for another use. Place the beets unpeeled in a shallow pan with about ½ cup of water and cover with foil. Roast for about 45 minutes of longer if the beets are large. A pairing knife should be able to slip through without resistance.
Drain beets and peel under cool water. Cut into chunks, dice or slice thinly and toss with the vinaigrette.
Vinaigrette
1 garlic clove
1/3 cup pomegrante juice
3 tablespoons lime juice
1 tablespoon minced shallot
1 teaspoon honey
1 teaspoon cumin seeds, toasted
1/4 cup canola oil
1/4 cup extra virgin olive oil
sea salt
freshly ground black pepper
Combine all the ingredients up to the oil in a small bowl. Gently whisk in the oils and season to taste with salt and pepper.