CSA 12/28/09

A cache of wint’ry beets looked like a vacation stowaway in our 80-degree January.

I first thought of David Tanis’ chilled, yogurt-based borscht in A Platter of Figs.  Try it if you haven’t — in the summer.  (Top it with shelled edamame.)

But I couldn’t bring myself to serve a summer soup where a Christmas tree still stood.   Opening another cookbook was far easier than taking down the tree, so I turned to Alice and Chez Panisse Vegetables, a foolproof and failsafe companion to a CSA subscription if ever there was one.

For the roots: a salad and a German riesling.  Roasted, cooled, and marinated beet bottoms tucked into baby spinach with tiny MA`O tangerines and toasted walnuts.  If I had blood oranges and mache, I’d do it again another way.

For the tops: another post.

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