September 30

From Tricycle Gardens

  • Siberian Kale
  • Heirloom Tomato

From Tomten Farm

  • Sangre Potatoes
  • Dill
  • Padron Peppers
  • Frisee
  • German White Garlic

From Marker- Miller Orchard

  • Red Heart Plums

frisee Salad with poached eggs

adapted from the NYT

This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.

For the salad:

1 head frisée, tender light green leaves only, washed and dried (about 6 cups), or 6 cups mixed baby lettuces, washed and dried

1 teasspoon chopped fresh herbs, such as parsley, tarragon or chives

1 small sweet red pepper, very thinly sliced

3 thin slices baguette or whole grain bread, toasted, rubbed with a cut clove of garlic and cut into squares

3 large or extra-large eggs

1 tablespoon vinegar (any kind)

Salt and freshly ground pepper to taste

1/2 teaspoon fresh thyme leaves

For the dressing (will make extra)

2 tablespoons sherry vinegar, champagne vinegar or red wine vinegar

1 teaspoon balsamic vinegar

Salt to taste

1 teaspoon Dijon mustard

1 small garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or 1/4 cup extra virgin olive oil and 2 tablespoons walnut oil

1. Combine the lettuce, herbs, red pepper and croutons in a large bowl.

2. Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.

3. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.

Yield: Serves three.

 

BLISTERED PADRON PEPPERS

Adapted from Bon Appetit

Eating Padrón or shishito peppers is a bit like playing Russian roulette. Most are mild, but every now and then you’ll bite into a wickedly hot one.

Ingredients

SERVINGS: 2

  • 2 tsp olive oil
  • 1/4 lb Padrón or shishito peppers
  • Flaky sea salt (such as Maldon)

Preparation

  • Heat 1 tsp. oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tsp oil, and more salt.