But lunch still has to happen, even in stirring times!

Chop wood, carry water, cook beets!  Still getting my breath back from a couple of stunningly right SCOTUS decisions this week, I came down to earth with Deborah Madison and a beet recipe.  

Full disclosure: I don't like beets, but since they were in my farmshare I felt obliged to at least try a recipe.  

And found to my surprise that I like them very much done this way, with pesto, and red onions and crushed walnuts scattered on, or atop, as recipe writers love to say. The steamed greens form a bed for the roots and the onions. This is really a side dish, but I made part of it my lunch.  And I subbed as usual, walnuts for pine nuts, and rosemary pesto for the marjoram she uses but I don't have any of.

And since the steaming water and the skins were bright red I thought I'd see if they could make a good fabric dye.  I know you can use beets but usually I think you cook them much longer and you use the parts I ate!  

See Art the Beautiful for more on this...here