The first week of April 2020 has come and gone. Spring arrived on March 20 according to the calendar yet weather wise the days here in the hills are still chilly and sun starved. April showers, so the saying goes, bring May flowers. Let us hope for blossoms soon.
This spring has brought major changes and challenges to our lives. We all must re-configure our days and nights in ways that we never imagined we would have to. The necessity of social distancing for our health and our well being is crucial. Yet we are social beings. Much of our social lives revolve around gatherings of loved ones sharing a bounty of food and cheer.
Weekly trips for groceries cannot be right now. We must plan ahead and use our imaginations and creativity when preparing meals. I can only imagine the ways in which this must be similar to feeding a family when rationing made it next to impossible to have even a few of the ingredients necessary to prepare palatable food.
Canned and frozen fill in occasionally. Fresh is hard to beat. And fresh is tricky now since going to the market often is not a safe or responsible option. I try to buy vegetables and fruits that will keep well for a few weeks. Sometimes months.
Carrots and celery. Steamed prepared beets vacuum packed and found in the produce section. Apples, oranges, grapes. Dried raisins, currants, apricots. You can also find prepared butternut squash. Spiralized veggies with lasting power…carrots, beets, cabbage. Pick and choose wisely.
I make this carrot salad mostly during winter months. When we long for fresh salads and fresh lettuce from the garden isn’t available. It is simple to make and deliciously full of goodness.
All you need is 4 or 6 large carrots, washed and grated. A crisp apple, honeycrisp or ginger gold are my favorites, washed, cored and diced into small chunks. 3 or 4 stalks (including leaves) of washed celery, diced into thin slivers. Two or three tablespoons of dried raisins or currants.
Place all of the sliced, diced and dried ingredients into a large bowl. Mix well. Add freshly grated salt and pepper to taste. A few splashes of white balsamic vinegar and 2 to 3 tablespoons of Hellman’s mayonnaise. To taste. You can’t mess this up. Mix well and let set in the refrigerator until ready to serve.
Feel free to add grapes, crumbled feta cheese, roasted pepitas…anything you might like. It isn’t quite the same as fresh green salad but it comes darn close. And I guarantee it beats “rationing” apple pie made with Ritz crackers. I am grateful for what we can get and for the gift of creativity.
MANY BLESSINGS to you all…IN GOOD HEALTH.