CSA Recipes Week 2

Marinated Roasted Beets

Modified from “Zuni Cafe Cookbook” by Judy Rogers

1 bunch golf-ball sized beets (stems and leaves removed)
Salt
1 to 2 T. red wine vinegar
2 to 3 T. extra-virgin olive oil

Preheat oven to 375 degrees.

Scrub the beets, trim the stem ends flat, and cut off the tails. Place in a wide baking dish, about as deep as the beets are tall, and add ¼ inch of water. Cover tightly and bake until they feel barely tender through, about 25 minutes {figure more time for larger beets}; don’t overcook. To test for doneness, use a cake-tester, bamboo skewer, or the tip of your skinniest paring knife and stab to the center of a beet. Remove from the oven and leave covered for 5 minutes to finish cooking.

Uncover the beets, rub off the skins {you may do this under cool water}, and trim the ends again. Cut into slices or wedges and taste; they should be nutty-tender with a subtle mineraly sweetness. Place in a bowl, season lightly with salt and about a tablespoon of vinegar and fold to distribute. Fold in olive oil to coat well. Taste again. The seasonings should flatter, not overwhelm, the subtle beet flavor your first tasted.

Note that the flavor tends to become stronger as the beets cool, and they seem to sweeten. If not serving the same day, cover and store refrigerated. The beets will keep for up to a week.

Grilled Garlic Scapes
Inspired by Chef Gerry Brinkman of “Atlas Eats”- Irondequoit, NY

1 bunch garlic scapes
olive oil
salt

Toss garlic scapes with olive oil and salt before placing on hot grill. Grill until tender, flipping once or twice. Enjoy hot or at room temperature.