As I look through the latest entries of some of my favorite foodie blogs, I see piles of bright, fresh, crisp produce. The kind that once you take a bite, you not only close your eyes to enjoy it, but your eyelids are forced to close and you are immediately transported to a place where the you can smell the sea and feel the sand on your feet, or to the middle of an orchard, surrounded by the sweet aroma of fruit, or even to a memory of the times you have spent in the vegetable garden, either when you were young, grown up, or both. You can recall the distinct flavor profile and texture, and the feeling that you got from that particular thing. You can feel the sun warming your skin and the wind gently skidding across your skin. You can even remember who you were with, the memory that was created with that person. All of this swarms back to you with one simple bite of this fresh produce.
But that can only go so far when you are simply looking through photos. When you live in Scotland in February, not many of those particular moments are possible. Which is ok, because if I had that all the time I would be spoiled, eh?
So what does one do when all this freshness must wait several months? There are options:
a) Forget about eating vegetables, fruit, and all this fresh nonsense, and eat frozen pizza until summertime.
b) Mope about the cold and eat cookies all day long.
c) Come to terms with the fact that it’s winter time, and eat a salad.
I choose c.
Don’t get me wrong, there are plenty of times that I have baked all day, looked out the window, and cursed the cold from inside my kitchen, all whilst eating cookies and trying not the think about bathing suit season. But then after too many sweets, the sugar coma sets in, then you get some sort of hot flash thing, then you inexplicably want to go for a run at midnight to make up for it. It’s a vicious cycle I wouldn’t wish on anyone. So the cure? Eat a salad.
No, it didn’t come from your garden. Because your garden is a frozen mud pit. Get over it.
Here is my new favorite salad. No pictures, but there will be soon, cause I’m making it again soon. Cause it’s yummy in my tummy (I really wish I had a child so I would have an excuse for that last line).
Winter Cure Salad
1 beet, cubed into bite-sized chunks
1 baby avocado (or a regular sized one-whichever you prefer), cubed into bite-sized chunks
1/2 red onion, sliced into thin rings, then cut in half
2-3 heaping Tbsp crumbled feta cheese
2 handfuls fresh spinach, torn into pieces
sprinkling of garlic powder
coarse sea salt and crushed black pepper to taste
Mix all together in a salad, bowl. The more you toss it around, the more the beet juice and the avocado will coat everything else, giving it even more flavor. But don’t get to crazy.