Meant to post this last week! Hurricane Irene had plenty of real bluster, and unfortunately, she hammered the main farm that supplies all of the veg and some of the fruit in my organic farm share (aka the Williamsburg Greenpoint CSA). But the fine folks at Garden of Eve out in Long Island managed to salvage quite a bit. I think the tomato plants got hit hard, but this week’s Wednesday night haul included more gorgeous baby eggplant, peppers, jalapenos, sweet corn, kale, squash, red onion and the seasons’s first potatos. Amazing fresh eggs and a batch of cheery gerber daisies rounded things out.
Here’s what this week’s haul rendered:
A kale chicken caesar, corn salsa, a great fennel and pear salad, hard boiled eggs filled with hummus, eggplant marinated with mirin and soy and then sauteed, roasted rosemary potatoes, and the peppers and jalapenos became acoutrements for fish tacos. Thought about making some sort of crumble or upside-down cake with the plums or peaches, but they were so good on their own they didn’t need embellishment.
Recipe for Kale Chicken Caesar – -hastily improvised.
One large or two small head of kale, with large stems cut out of the center, washed and spun very very dry and cut, chiffonade-style, into 1/2″ strips.
Homemade croutons (cubed day old baguette, sauteed in 1 tabls olive oil and garlic at medium high heat til golden brown, drained on paper towels)
1/2 C grated parmesan
Dressing: using immersion blender or food processor, combine 2 gloves garlic, 6-9 anchovy filets, 1/2 c olive oil, juice of 1 lemon and blend.
1 cooked chicken breast, skin removed, shredded
Assemble kale, parmesan, chicken, croutons in a big (preferably wooden) bowl.
Just before serving, coddle 2 eggs (put whole shelled eggs in boiling water for about 90-120 seconds),
Dress the salad and crack the coddled eggs over the greens. Wash your hands really well and then toss everything with your hands.
makes 2 main course portions or 4 appetizer portions.