2019 CSA – Week 15

CSA Newsletter – Week 15


On Gratitude and Togetherness

Hey y’all,

With the fall equinox just around the corner, this is our last official box of summer! The next time I write it will be fall, and perhaps a winter squash may even come your way. We’ve been harvesting winter squash for the past week now, putting them in bins to cure a while longer and develop the rich sugars that will keep us cozy all winter long.

It’s such a treat to greet a crop for the first time each season, to walk through the greenhouse that was filled with plant starts in the spring, dried onions just a few days ago, and now bins of bright yellow delicata, vibrant scarlet kabochas, and smooth pink butternuts. It’s like seeing an old friend for the first time in a long while, and I must admit I do very viscerally feel the desire to go give the squash a hug, and I do. It’s kind of the best.

The excitement of new crops coming in is balanced out by watching the crops we’ve spent our summer harvesting from as they begin their beautiful journey toward senescence and decay. We walk through a tomato house that we once harvested tons of fruit from with sweat dripping down our noses, and we find good fruits far and few between on now browning plants, as it should be.

Every seasonal transition offers us so much to notice. But as the seasons come and go, as the crops wax and wane, one thing remains the same—us. We the eaters and the feeders. Down at the farm, each transition is a transition that all of us experience together. We made it through the tomato tornado together, we gorged ourselves on watermelon together, and now we sit and clip shallots on rainy afternoons together. Without a doubt, that togetherness is more nourishing than any vegetable we grow, and for this, I am grateful. As always, gratitude goes good with food

—Best,
LB

Table of Box Contents

  • Cauliflower—This week you’ve got either green or white cauliflower, both sweet and delicious, and the green also has a lovely nutty flavor.
  • Purple Cabbage— I could just cut this cabbage in half and stare at the masterpiece within forever! But it’s too tasty not to eat, so once you’re done soaking up the beauty, this perfect, dense, purple cabbage makes the literal best slaws. Such sweet, crisp leaves with such a gorgeous deep purple color. (see recipe for Bright Cabbage Slaw from wk 5)
  • Poblano Peppers—Poblanos are a wonderfully savory pepper with mild to medium heat. The seeds are quite spicy and you’ll want to wash your hands after removing them. These peppers are AMAZING sautéed with garlic and served with eggs in the morning, roasted whole and blended into a soup or sauce, or pretty much any way you can imagine them.
  • Jimmy Nardelo Pepper—Super sweet special pepper, sliced raw or in a sauté.
  • Red Ruffle Pimento—Thick walls & high sugar content makes for super crunchy, super sweet peppers. My favorite is to eat them whole like an apple, but in greater quantities they’re a very fun thing to stuff and bake.
  • Sweet Colored Bell Pepper
  • Bunched Carrots
  • Red Chard—Always creamy delicious simply sautéed with butter & garlic & served with eggs.
  • Willamette Sweet Onions
  • Nicola Potatoes
  • Lettuce Surprise
  • Tomatoes

Recipes

Spiced Cauliflower with Green Romesco

Ingredients

  • 2 Poblano Peppers, cut into large strips
  • 1 Green Bell Pepper, cut into large strips
  • 3 cloves Garlic
  • 6 tbsp Olive Oil
  • 1 head Caulifower, cut into medium florets
  • 1 tbsp Paprika
  • 1/2 cup Almonds, sliced
  • 1 handful Cilantro
  • 1 tbsp Apple Cider Vinegar
  • 2 pinches Salt & more to taste
  • 1/4 cup Pine Nuts, toasted

Instructions

  1. Preheat oven to 400. On a lined baking sheet, place the cut poblano pepper, green pepper, and 3 garlic cloves. Drizzle with olive oil and roast in the oven for 10 minutes.

  2. While the peppers are roasting, toss the cauli florets in a large bowl with olive oil & paprika until they are well coated.

  3. Remove the peppers and garlic from the oven and place into the food processor. Then spread the cauli out onto the baking sheet and place them in the oven for 30 minutes, until soft & brown.

  4. Add the sliced almonds, cilantro, vinegar, olive oil, and salt into the food processor. Process for about 30 seconds, then use a rubber spatula to scrape down the sides and process again for another 10-20 seconds until well-combined.

  5. Place a dollop of romesco on each plate.

  6. Toast the pine nuts in a dry pan and set aside.

  7. When the cauli is done, add them to the plate and top with the pine nuts.

 

Poblano Potatoes with Eggs

Ingredients

  • 2 Poblano Peppers, seeded and chopped into pieces
  • Potatoes, sliced thin or diced
  • 3-5 cloves Garlic, roughly minced
  • High Heat Oil (coconut, safflower, etc.)
  • Eggs, pan-fried
  • Optional: Cheese

Instructions

  1. Chop your potatoes ahead of time to let them dry a bit (removing water helps them not to burn; you can pre-boil them first, or I’ll often just tamp them down with a cloth on the cutting board to soak up moisture after chopping) then chop poblanos and garlic.

  2. Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.

  3. Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on edges. Sprinkle with
    salt after done cooking. Serve with fried eggs on top, and cheese on top of that, if desired.

 

Oregon Hazelnut Romesco

Ingredients

  • 1/2 cup dry roasted Oregon Hazelnuts, with skins rubbed off
  • 1 Red Bell Pepper, roasted and peeled (bell, pimento, & jimmy could all be combined)
  • 3 tsp Paprika
  • 1 tbsp Apple Cider Vinegar
  • 2-5 cloves Garlic, sliced
  • 2 tsp Kosher Salt, & more to taste
  • 1 Egg Yolk
  • 1/2 cup Safflower Oil

Instructions

  1. Combine all ingredients except oil in the food processor.

  2. Process for about 15 seconds (sauce should be slightly chunky before adding the oil).

  3. With the motor running, slowly pour the oil into the sauce in a thin, steady stream. Once all the oil has been added, taste the sauce for salt adjustment as needed.

Recipe Notes

Dip anything in this sauce, roasted veg, raw veg, bread, etc. Use as a pasta sauce. Put a plop on your eggs & potatoes in the morning.

2019 CSA – Week14: Drizzly Days & Cozy Collards

CSA Newsletter Week 14


Drizzly Days & Cozy Collards

Hey y’all, we’ve got a delicious box for you this week! Full with a foreshadowing of fall, you have such summer gems as fresh table grapes and sweet peppers, as well as fall gems like the one and only hakurei salad turnips, leeks, and collards.

The intersection of these two seasons lends for an intersection of flavors and textures on the plate. And as always, what ends up on our plates correlates directly to the work that went into bringing it there, and an intersection of summer and fall flavors translates directly from a shift in our daily work.

Right off the bat, when the sun isn’t beating down on us and the crops all day long, when the clouds roll in and cover the world up in a big fluffy blanket, there is an immediate physiological shift of relief. There’s still a lot to do, but the forever-pressing stress of summer, of everything wilting before we harvest it, is no more. The way that it is draining to simply be in the sun is no longer weighing on you at every moment. The world seems to just chill out, and it feels like all of us and all of the crops take a big collective breath, as if to say, ahhhh, we did it.

No more wearing the thinnest fabrics we can find to stay as cool as possible. Now come the days of rain and mud, where we pull on our cozy waterproof overalls over our pants, matching jackets, and rubber boots, and we go right back out into our shifting patchwork fields and keep on harvesting. Only, perhaps a little slower as we waddle around with mud-brick boots and rubber pants.

Now comes the time for the joy of working at an inherently slower pace, of gripping chilled fingers around a cup of hot tea at 10 am break, of farm-cooked soup around the table at lunch, and cozy rainy afternoons spent clipping dried onions together in a toasty greenhouse. Every seasonal shift has its own flavor, its own excitement, its own shift in daily tasks. But for the tired farmers who made it through August, the cozy transition to fall is always sweetest.

Best,
LB

Table of Box Contents

  • Hakurei Salad Turnips!—They’re back!!!! We had our first big harvest of the season this week. For those of you who’ve yet to experience these turnips and don’t yet understand why a turnip would ever be something to be excited about—prepare yourselves. These sweet, supple, white orbs are the tastiest spring/fall treat ever. Dip raw in hummus, eat raw like an apple, lightly sauté with tamari with all their stems and greens! This variety is specifically bred to have smooth, hairless leaves and stems (unlike radishes) and the stems are particularly juicy like bok choy.
  • Leeks—I can’t lie, our leek game is on point. We dig up all of our leeks throughout the summer when they’re still in their adolescence, and we transplant each one back in the ground by hand so that they can grow super deep and produce the long stalk of white, buttery, allium magic that we all want. Although the white part is the best, I always use all my greens as well. I either chop them up the same and just let them cook a little longer, or I use them to make stock.
  • Collard Greens—See cozy collard roll recipe!
  • Fresh Grapes
  • Bunched Carrots
  • Sweet Peppers—1 Italian & 1 Bell
  • Red Onion
  • Red Norland Potatoes
  • Green Leaf or Romaine Lettuce

Recipes

Chickpea Avocado Wrap with Red Onion & Lettuce

Ingredients

  • 1 can Chickpeas
  • 1 medium Avocado
  • 1 tsp Seeded Mustard
  • pinch Salt & Pepper to taste
  • 1/2 Red Onion, sliced
  • 1/2-1 Sweet Pepper, diced
  • 2 Whole Wheat Tortillas
  • 1 cup Lettuce, chopped

Instructions

  1. Drain and rinse the chickpeas under running cold water.

  2. In a bowl, mash them with a fork. I like to have a bit of texture, so I generally crush them slightly.

  3. Add avocado, salt, pepper, and mustard and do the same with the fork - crush/mash it together.

  4. Mix in the onions.

  5. Divide the mixture, and wrap it into two wraps with a handful of lettuce.

  6. Toast the wraps in a panini grill or on a dry pan and enjoy.

Cozy Collard Veggie Rolls with Spicy Tahini Miso Dip

Ingredients

For the wraps:

  • 1 head Collard Greens
  • Assorted sliced vegetables (carrots, hakurei salad turnips, sweet peppers, sprouts, asparagus, etc.)
  • Protein of choice (optional: crispy tofu, egg, etc.)

Spicy Tahini Miso Sauce:

  • 1/4 cup good Tahini
  • 1/4 cup water
  • 1 heaping Tbs White Miso
  • 1 Tbs Coconut Aminos
  • 1 Tbs Rice Vinegar
  • 1 tsp gf Tamari
  • Squirts of Sriracha to taste
  • Sea Salt & Pepper to taste

Instructions

  1. Parboil the leaves first using the stem as a handle.

  2. Pat dry, remove stem netting two wraps per large leaf. This makes them tastier, more pliable and very easy to work with!

  3. Fill with all of your favorite veggies and roll into a wrap. Serve with tahini miso dipping sauce (recipe below).

  4. Tahini Miso: Whisk all sauce ingredients together
    in a bowl well and serve liberally. Simple. Crazy delicious.

2019 CSA – Week 12: Embodied Knowledge & the Art of Noticing

CSA Newsletter – Week 12


Embodied Knowledge & the Art of Noticing

Hello, veggie-lovers! We’ve got an amazing box of peak season Pacific Northwest produce for you this week! August and September are our biggest months. At no other time of year is there this much to harvest, so much work to do, so much to eat! We’re tired all the time, but we’ll sleep later when the plants do. Maybe we’re crazy, but we love it.

Our Mediterranean summers are a marathon of long, hot, dry days. With so much sunlight being captured every day, the crops seem to double in size before our eyes, as do the weeds. We have over a hundred different crops to harvest every week, only when they’re at their best, in their prime, not too young or too old. There are so many things to notice right now, and through exhaustion we must keep our eyes peeled. It’s time to make hay while the sun shines!

To farm is to always be thinking ahead to the next season while keeping your balance as you walk on the ground in front of you. Time changes when you watch plants grow. You experience time at their scale, their frantic scramble to photosynthesize that we follow in our own chaotic choreographed dance around our patch-worked fields.

There is such an art and a science to knowing exactly how to harvest everything at its peak perfection, to know how the crops change throughout the season, it all becomes embodied by those who have spent years honing their craft. Growing vegetables requires a combined mental and physical knowledge that only time and experience can give you. It requires the science of harvest, the engineering of tomato pruning, the mindfulness of weeding, knowledge on par with any complex calculus.

Every single vegetable and fruit that made it into your box was first looked upon by someone who was deciding whether or not it was ready to harvest. As we each make our way through tightly packed rows of plants bursting forth with life and fruit, we take years of experience and embodied knowledge and shove it into a single glance where we ask ourselves—should I pick this? All the while knowing that what is not ready today only awaits our asking of the same question tomorrow. Food is embodied knowledge, a physical bridge that connects us. Our relationships are always embodied in our food.

Best,
LB

Table of Box Contents

  • 1 Candy-loupe—Part cantaloupe, part Galia (a green-fleshed cantaloupe from Southeast Asia), this larger cantaloupe is intensely sweet and everything one could want in a melon. If you somehow don’t just devour it all in one sitting sliced up or with a spoon, this is an amazing melon to slice up into a salad with feta and basil, or to have for breakfast in the morning cut in half with yogurt and granola in the center.
  • 1 bu. Basil—Although basil is amazing chopped into salads in large quantities, whole leaves and all, pesto really is the bees knees. A true pesto with pine nuts is always lovely, but never feel boxed in when making a pesto! I often blend up whatever nut I have (walnut, almond, not peanut for some reason), and blend it with basil, olive oil, lemon juice, salt, pepper, garlic, and parmesan cheese.
  • 1 Shallot—We’ve been waiting for these flavor bombs all season! Dried shallots are even more potent like their garlic parent than their fresh-bunched past selves were. Enjoy!
  • 1 Sweet Italian Pepper—This week you’ll get either a yellow or a red sweet Italian. On the farm we often eat these sweet treats like apples as is. But they are also delicious sliced thinly into salads, and slaws.
  • 1 head Broccoli
  • 4 ears Serendipity Sweet Corn
  • 1 Green Bell Pepper
  • Tomatoes
  • Romaine Lettuce
  • 1 bu. Carrots
  • 2 Willamette Sweet Onions
  • 1.5 lb. Potatoes

Recipes

Pesto Potato Tomato Salad

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

  2. In a glass baking dish, toss quartered tomatoes with olive oil, salt and pepper. Arrange in a single layer. On the other sheet pan, toss the potatoes with the remaining olive oil, salt and
    pepper, and place cut-side down.

  3. Roast for 20-25 minutes until the tomatoes have let loose some of their water and are looking golden to a bit charred. Continue roasting the potatoes for an additional 20-25 minutes until they are golden brown and tender when pierced with a paring knife.

  4.  In a large bowl, toss the potatoes with the pesto, and gently fold in the tomatoes and chives.

 

Broccoli & Caramelized Onion Baked Eggs

Ingredients

  • 1 tbsp Olive Oil
  • 1/2 Sweet Onion, sliced
  • 1/2 Shallot, sliced
  • 1 tbsp Balsamic Vinegar
  • 1/2 head of Broccoli, broken into small pieces
  • 2 Eggs
  • Salt & freshly ground Pepper

Instructions

  1. Heat olive oil in a frying pan, add the onions, cook covered for 5-10 minutes over a medium heat, stirring occasionally.

  2. Remove the lid, add balsamic vinegar, season with salt and freshly ground pepper, cook over a high heat for another 5 minutes, stirring often, until caramelized.

  3. In the meantime, place the broccoli in a heatproof bowl, pour over boiling water to cover the broccoli completely. Let it stand for 5 minutes, then drain the water.

  4. Add the broccoli in the pan. Make two wells and crack in the eggs. Cover with a lid and cook over a medium heat for 5-10 minutes, depending on how runny you like your yolk. Enjoy!

2019 CSA – Week 11: On Melons—the Queens of Cucurbitaceae

CSA Newsletter – Week 11


On Melons – the Queens of Cucurbitaceae

You’ve got a fully packed August box this week, complete with sweet corn, heirlooms, bell pepper, melons, and so much more. As always, I like to notice when we have multiple members of a plant family present in one box, and though Solanaceae may be the leading star of summer, including such gems in your box this week as heirlooms, peppers, eggplant, potatoes, and cherry tomatoes, Cucurbitaceae, home to melons, cucumbers, and squash, comes in at a close second.

Winter squash is beyond amazing, so dense, creamy, and filling. Cucumbers are so refreshing, so crisp and full of sweet, summer water filtered through the vine. Summer squash are so tender and buttery, so versatile in muffins or on the grill. But, as much as I believe in vegetable equality, let’s be real— melons are the best. Melons mean summer! You don’t do anything to them except impatiently wait for your body to slice them up so that you can finally devour the sweet fruit waiting inside. No cooking. No prep. They’re just perfect. They woke up like that.

This is the side of melons that most people enjoy—the tasty part. Here at the farm, we’re lucky to get to enjoy an entirely different aspect of what it is to bring melons into existence—the fun part! Unlike any other item we grow, harvesting melons is like our farm’s version of a company baseball game.

For those of you who have driven past during melon season, you may have seen the joy that is melon tossing. First, our select melon whisperers go out and harvest all the melons that are perfectly ripe, gently picking each one up for the first time. We’re all used to having to try to tap out a tune on melons at the grocery store in fear of buying a bland one picked before it was ripe, but at our farm our melon whisperers weave through the fields and pick only what is perfectly ripe. They stack the ripe melons in piles to await the great toss.

Because our melons are picked ripe and full of sugar, they are quite fragile to transport. It is for this reason that we take as many as eight people out to a field, stand in a long line from the melon rows to the flatbed truck lined with bins, and we toss melons from one end to the other for hours. It’s super fun!

The melon gets touched for its second time when pulled from the ripe pile and tossed to the next person, and, depending on how far the row is from the truck, another seven people might gently catch and then toss each precious orb. We all talk and laugh as we toss melons in the sun, a task that feels much more like play than work. From harvest to consumption, melons are so precious, thus they receive the utmost care. Only the best for the Queen of Cucurbits. Enjoy!

As always, all my best
—LB

Table of Box Contents

  • Watermelon Surprise!—You’ll have to cut open your melon to see what’s inside, whether it be red, yellow, or orange fruit. All our melons proudly bear seeds, as the development of seeds is what triggers the plant to produce more sugars in the fruit. And don’t worry, if you’ve never had an orange or a yellow watermelon and it seems unnatural to you, be assured these melons are as normal as can be! There has long existed a vast diversity of melon colors, shapes & sizes. It’s just the reds that have dominated mainstream grocers.
  • 1 bulb FennelBe sure to use the bulb as well as the fronds if you can! Thinly slice the bulb raw alongside pork chops, or in a slaw. For those of you who are into brewing kombucha, I highly recommend using fennel fronds in your secondary fermentation process—it’s amazing.
  • 1 pint Cherry Tomatoes
  • 2 Heirloom Tomatoes—Harvesting our heirloom tomatoes is such a treat. To walk up to a plant and find this giant warped tie-die piece of art, to try to approach it from the right angle with your scissors like a game of Operation so as not to damage the fruit—it’s a joy. We are so lucky!
  • 4 ears Serendipity Sweet Corn
  • 1 bu. Purple Carrots
  • 1 Sweet Colored Bell Pepper
  • 1 Eggplant
  • 2 Willamette Sweet Onions
  • 1 head Red or Green Leaf Lettuce
  • 1.5 lb. Nicola Yellow Potatoes

Recipes

Heirloom Tomato & Fennel Panzanella

Ingredients

  • 2 large Heirloom Tomatoes, sliced or chunked as you prefer
  • 2-3 inch chunk of a nice creamy Feta (I prefer the kind kept in water)
  • large handful of Basil leaves, chopped
  • 4-inch chunk of Sourdough (or other loaf bread, fresh or day-old, doesn't matter)
  • 1/2 large Fennel Bulb, sliced
  • a few Fennel fronds
  • Olive Oil
  • Fennel Seeds, crushed using a mortar and pestle, or simply broken between your fingers
  • Sea Salt & Pepper to taste

Instructions

  1. Tear the bread into crouton-like chunks and toast in a toaster oven until gently browned.

  2. Mix tomatoes, basil, fennel bulb, fronds, and seeds with a good drizzle of olive oil and some sea salt, to taste.

  3. When the bread is done toasting, add it into the mix, with more olive oil if
    needed. Plate and top with feta and black pepper as desired. [optional: add raw
    sweet corn]

 

Baba Ghanoush with Purple Carrots & Bell Pepper

Ingredients

  • 2 roasted Eggplants, or 1 large
  • 1-2 heads Garlic
  • 1 tbsp Paprika
  • 2 tbsp Tahini
  • splash of Lemon Juice
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 350F.

  2. Cut the eggplants in half and score them diagonally. In a bowl mix together whatever herbs you have on hand, such as thyme, rosemary, cumin, salt, pepper and half of the olive oil.

  3. Cut the head of garlic in half and place on baking sheet with eggplants. Roast for about 50-60
    minutes. Halfway through check the eggplants and pour the rest of the olive oil over them. 

  4. When slightly cooled, scoop the eggplant meat out of the skins and add into the rest of the
    ingredients for the Baba Ghanoush in a blender: garlic, paprika, tahini, olive oil, lemon juice, salt, & pepper. Blend until smooth, adjust seasoning if needed. 

  5. Serve with roasted or raw multi-colored carrots.  [The purple carrots you have are GORGEOUS sliced in half-lengthwise with bright orange centers. Also serve with raw slices of sweet bell pepper.] Enjoy!

2019 CSA – Week 10: Como una Flor—the art of making beautiful bunches

CSA Newsletter – Week 10


Como una Flor—the art of making beautiful bunches

Welcome to week ten of CSA, folks, you’ve made it! Ten weeks of cooking and eating delicious, healthy, local, seasonal food! That’s medicine, folks, always be proud of yourself when you do your body and mind right. I’m super excited about many items in the box this week, such as poblanos and corn! But as some of you may remember from last year, gold beets are special to me. The gold beets in your box remind me of a day earlier last season out in the field, bunching beets. On this particular day, we had a lot of new people on the crew and we spent our day learning and teaching how to make beautiful, even bunches.

For beets and other round roots, we are taught to make bunches como una flor, like a flower, with one beet in the center and an array of beets around it. As we harvest, we make sure to gently pull the beets from the soil so as not to damage the delicate greens of the smaller beets that we leave behind to keep growing. On that day, we found a light gold beet and we made an exemplary bunch that more than any other was como una flor.

Whatever bunch you’re making, your twist tie can’t be too low or too high, too tight or too loose; the orientation of the leaves and roots must be just so, so that it turns out beautiful every time. Each bunch is hand-crafted, people who worked hard to make sure that that one bunch was perfect and beautiful, como una flor.

All my best,
LB

Table of Box Contents

  • Sweet Corn!!!!— The sugar content in sweet corn just went through the roof! We’re already onto our second corn planting, onto our favorite variety, Serendipity. It’s also a bicolor variety with a mosaic of sweet white and yellow kernels. Roast it, eat it—you know what to do.
  • Gold Beets—Sweet, earthy, gold. Beets, like the rest of us, come in many different shapes, colors, and sizes. For many people who have hated on beets in the past, gold beets provide the perfect opportunity to form a new, healthy beet relationship. Gold beets don’t turn everything in your pan red, and have a sweet, mild beet flavor that’s really lovely raw in slaws or roasted in the oven & dipped in aioli!
  • Poblano PeppersPoblanos are so rich in flavor with a lovely warmth, excellent in any sauté. The seeds however are very spicy! Be sure to wash your hands after removing the seeds.
  • GarlicOur garlic is almost all the way dried at this point, so the large cloves are still soooo easy to pop out of their peels. Such a treat!
  • Green Cabbage
  • Red Slicer Tomatoes
  • Willamette Sweet Onions
  • Dill
  • Zucchini
  • Lettuce
  • Nicola Potatoes

Recipes

Gold Beet Cabbage Slaw

“I know that some people hate coleslaw. But I’ve converted even the most fervent among them with this
version, which bears no resemblance to the cloying stuff many of us grew up eating. Light and clean, it’ll lend crunch and brightness to any plate… And remember, the richer the food you plan to serve with it, the more acidic the slaw should be.” —
Adapted from Salt, Fat, Acid, Heat, by Samin Nosrat (the Netflix star and next Michael Pollan)

Ingredients

  • 1/2 medium head Red or Green Cabbage
  • 1 bunch Gold Beets, grated or chopped thinly
  • 2 cloves Garlic, roughly minced
  • 1/2 small Onion, thinly sliced
  • 1/4 cup Lemon Juice
  • Salt
  • 1/2 cup Dill leaves, coarsely chopped
  • 3 tbsp Red Wine Vinegar
  • 6 tbsp Olive Oil

Instructions

  1. Quarter the cabbage through the core. Use a sharp knife to cut the core out at an angle. Thinly slice the cabbage crosswise and place in a colander set inside a large salad bowl. Season with two generous pinches of salt to help draw out water, toss the slices, and set
    aside.

  2.  In a small bowl, toss the sliced onion with the lemon juice and let it sit for 20 minutes to macerate. Set aside.

  3. After 20 minutes, drain any water the cabbage may have given off (it’s fine if there’s nothing to drain—sometimes cabbage isn’t very watery [but often in the early summer it is quite juicy]). Place the cabbage in the bowl and add the basil and the macerated onions (but not their lemony juices, yet). Dress the slaw with the vinegar and olive oil. Toss very well to combine.

  4. Taste and adjust, adding the remaining macerated lemon juice and salt as needed. When your plate zings with pleasure, it’s ready. Serve chilled or at room temperature. Store leftover slaw covered, in the fridge, for two-ish days.

 

Poblanos & Potatoes in the Skillet with Eggs

(AKA: LB's favorite breakfast)

Ingredients

  • 2 Poblano Peppers, seeded & chopped
  • 2-3 Potatoes, sliced thin and patted dry
  • 3 cloves Garlic, roughly chopped
  • Olive Oil, or a high heat oil like coconut
  • Salt & Pepper to taste
  • 4-6 Eggs, pan fried & served on top
  • Optional: Grated Cheese - I love a good sharp aged cheddar with this dish
  • Optional: Corn Kernels, cut from 1 ear

Instructions

  1. Chop your potatoes ahead of time to let them dry a bit. These are new digs potatoes, so they’ve still got a lot of water in them, and getting that water out is key to cooking your potatoes all the way through without burning them. Often times I’ll just chop my potatoes
    and then put them in between a cloth on cutting board and press the moisture out.

  2. Next chop poblanos and garlic.

  3. Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.

  4. Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on the edges.

  5. Add in some fresh corn just before turning off the pan and toss around for a sweet crunch amidst the creamy, savory poblanos & eggs.

  6. Sprinkle with salt after done cooking. Serve with fried eggs on top, and cheese in between the two steamy layers if so desired.