Archive for August, 2009
It’s the time of year when gardening starts to really pay off. Besides a short battle with tomato horn worms earlier in the month, and now the first appearance of blight on those same tomatoes, things are looking good. Here’s a look at the ingredients for breakfast this morning. The chanterelles are from the edge of the woods, picked this morning; the tarragon is a day or so old, left over from pruning back the out-of-control herb; the beautiful potatoes are Purple Majesty, and the eggs are from what’s left of our three year old layers.
Did you know that August is National Goat Cheese month? I am celebrating on my day off with a delicious and simple farm lunch that includes some beet greens newly harvested from the garden, a couple of recently layed eggs and a healthy dose of fresh Chevre from our friends Karl and Margaret over at Ten Apple Farm. The recipe (such as it is ) is borrowed from The Improvisational Cook by Sally Schneider, a marvelous book that flies wonderfully under the radar. This makes a lovely lunch but can also be a delicious last minute dinner. The following is more of an outline than an actual recipe, not to be repeated slavishly but rather to be interpreted in your own style.
Some greens: beet, mustard, kale, broccoli raab, chard etc.
A couple of eggs (fresh from the laying box if possible)
A generous handful of Chevre.
Oil for the pan, S&P, a splash of vinegar.
The whole thing can be done in one pan, unless you are a poached egg fan, in which case you will need two. Wash and coarsely chop the greens. Heat your pan with the oil of your choice and then gently saute your greens until they are soft, but not brown. You could add some chopped garlic, some hot pepper, some sliced onions/shallots/scallions…. I like to hit the grens with a shot of vinegar, but that’s just me. Transfer greens to a plate and cover with your Chevre, as much as you desire. Then in the same pan gently fry your eggs: sunnyside up, over easy, but don’t over cook them, you want your yolks runny. That’s what makes your ‘sauce’. Then layer your eggs over your cheese covered greens, sprinkle with some salt and pepper and dig in. Delightful….