A Beets Paperback Romance

I first noticed him in high school. He was the kid with glasses on the relish tray, pickled and, well, not that appealing to my Pop-Tart loving self. I liked the showy guys (like jalapenos) who stayed up late and probably drove fast cars.

But a few years ago, I met him again. He'd grown up, been dating goat cheese and was suddenly oh-so-much more appealing. I'd also matured, way past Campbell's Won Ton Soup and deep into the heart of roasted chicken, black beans and succulent artichoke, dripping with butter onto my tongue.

My friend Hilarie Lambert re-introduced us again at a dinner party, and the attraction was definitely there. He wasn't sour like before, or strange, and he had this amazing complexity that I'd never noticed. Even though we briefly chatted, I knew that I'd be thinking about him again soon, and I was.

We flirted. We'd go out to lunch, especially to our favorite lunch spot where he seemed to get a lot of attention, and where I'd get a little more than expected. We'd meet at the farmer's market, and I'd stop and chat for a while, but we'd never make firm plans.

Still, this Spring I started thinking about him again. I knew he was fresh into town, ready to go, and I heard that he was at the farmer's market and willing to hang out. I made a date to see him -- I was late, way too unfashionably late -- and he was just leaving when I arrived. He looked a little put out among the boxes, but I persuaded him to join me anyway. I was determined.

We got home, and he seemed to relax into himself, to radiate his sexiness even more.

But, as I always am, I was a bit nervous, despite knowing exactly what to do. I left him to be, and said, "Another night."

Last night, beets and I went all the way.

Roasted in a mere inch of water, a little sprinkle of olive oil and kosher salt and cracked pepper, he came out luscious and tender. The scent of roasted beets is like sweetgrass after a May rain. It's very subtle, and the opposite of the fuchsia stains it leaves on my cutting board, my knife, really, everything everywhere. It's a hot mess of a vegetable, but with tortellini and some freshly shaved Parmesan it is a revelation -- of living, eating, spring and all things good and earthy.

Farmers Market Week Two: Blistered Tomato Bliss

Week two:

• First up was asparagus. The season is waning, so I went for it another week. Asparagus is one of my favorite veggies and was one of the hardest to curb myself on when I started eating more seasonally. I could not imaging Chicken Marsala without its accompaniment, for instance, and I'd just learned to roast it in the oven with kalamata olives. It was great raw with a dip, as a soup ... and lest I go on and on, I am going to assume you get the point without continuing my impression of "Bubba" from Forrest Gump.
• I was wooed by arugula. My shopping buddy, Lauren V, swooned over this, so I opted to trade out strawberries on my list for arugula. This is all fine and good, and I know I will ab-so-lute-ly enjoy it, but I'm still getting over the fact that since I have no strawberries, and I opted for wine instead of chocolate at Trader Joe's, I have absolutely no sweet in the house. I could be hitting the honey pot if this gets desperate.
• Marinated olives? Although they're not technically grown here, the company that owns the California grove ships the olives here to Charleston and processes them for olive oil, and into these little containers of mixed marinated ones. I couldn't resist. 
• Lamb. Having purchased from Moss Hill Farms at last year's market, I knew I wanted lamb this week when I walked in. Ok, I did have a steak last week at Lana, and a burger from Moe's on Friday, but your point? I'm obviously still on the red meat train which must mean I need some iron. Or something. I chose lamb shanks for this week.
• Cherry Tomatoes. I don't know how these are coming to the market so fast, but it's happening. The Black Cherry ones from Ambrose Farms were beautiful, but the ones I had last week from Robert Fields Farm off Johns Island were so amazing, I went back to their booth for more.

Besides eating them raw, I made Blistered Tomatoes twice this week with the intention of putting them over pasta. They didn't make it either time, but became the centerpiece of my dinner, with sides of extra sharp cheddar cheese, crackers, edamame and a glass of vino. They're so easy. Here's how I did it:

Blistered tomatoes warm out of the oven

Blistered Tomatoes

1. Halve desired amount of tomatoes and place in oven-proof glass baking dish.

2. Toss with olive oil, garlic salt and dried oregano.

3. Bake at 350 for 15-18 min. or until blistered. They should be warm and soft, but still hold their shape and not be on the way to "tomato sauce."

First Farmer's Market Run

Tuesday was idyllic. Lunch with friends, errands at my own pace, and then an anticipated event: the opening of the Mount Pleasant Farmer's Market.

Of course, the Charleston Farmer's Market every Saturday in Marion Square is closer to me, but for ease of food shopping, the Mt. P one has it all, fruits, veggies, eggs, spices, seafood and lamb and chicken (!) without the clogging crowds or the clogging amount of crafts. So for this cook, it's absolutely perfect.

My first order of business -- the first shrimp of the season, per my desire to eat more seafood at home. These came right off the boat in McClellanville:

They were huge! And like the freshest of the fresh, smelled like clean ocean water. Nothing "fishy" about these shrimp. One pound will last me two meals, and I got the heads-on so I can make shrimp stock with the celery and onions already at home.

After that, it was on to fill my fridge for the rest of the week. I got the shrimp AND all this for $18:

That's fresh purple asparagus, cherry tomatoes, a lot of radishes, a pint of strawberries, and an organic Genova basil plant that will (if I'm good to it) help feed me all summer! A quick trip past Trader Joe's on the way home filled in with cheese, milk, hummus, cereal and wine, and thus, the week is set.

Delicious, local, in many cases organic, and on a budget. Check!