Purslane is a new vegetable for the CSA this year, and I suspect I was not alone in being unsure how to handle it. Google to the rescue!! Unabashedly pulled from Epicurious.com, this salad tasted entirely of summer. We made a few modifications, of course. Our recipe:
- 1 teaspoon finely grated fresh lemon zest
- juice of 1 lemon
- 1 whole finely chopped shallot
- 1 garlic clove, minced
- 1.5 Tablespoons Dijon mustard
- some salt
- 1 tablespoon cup extra-virgin olive oil plus additional for brushing zucchini
- some black pepper
- half a bunch (1/2 cup?) chopped fresh flat-leaf parsley
- 1 pound zucchini
- 1 shares-worth Purslane
- half a pint cherry tomatoes, sliced in half
- 10 ounces chicken breast
We don’t have a grill, so the zucchini was sliced in half and cooked under the broiler (ok, not so summer-friendly) until well-colored, flipping halfway through. Chicken was sprinkled with salt, pepper, cayenne and paprika (though almost any seasoning combination would be good) and broiled on each side until cooked through.
Dressing was made by blending lemon zest and juice, garlic, mustard and oil –
NEAT TRICK ALERT! Use a blender to make a dressing!
Toss the purslane (remove the big stems), parsley, shallot, tomatoes, zucchini and chicken together with the dressing. Summer in my mouth.
The CSA’s in-house chef, Chris, made this for me this week, and it was mighty excellent. With more escarole on the way this week, give it a shot (and ignore the weather, who says soup doesn’t go with 95 degrees?!)
1 head escarole
1 qt chicken stock
2 cans white beans, rinsed and drained
Rosemary and oregano to taste
grated romano or Parmesan cheese
Finely chop one big leek, 3 small carrots. Cook in a splash of olive oil in a soup pot. Add a head of escarole, hacked up. Cook until it wilts a bit. Add a quart or so of chicken stock, and one can of the white beans of your choice, rinsed/drained. Bring to a simmer, add a little rosemary and oregano. Hit it with a stick blender (or pour into a blender) to decimate some of the beans and boost overall creamy texture. Add second can of beans. Adjust spices. Eat it sprinkled with a bit of Parmesan, and a slice of bread to dunk.
I will add that this would in no way be damaged by the addition of some bacon.
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Although you might not know it to look outside, spring is really here. Crocuses are popping up in Central Park, we’ve even had a few 60-degree days! And that means it’s time to sign up for the 2011 Mount Sinai Farm Share! I’ve been in contact with our farmer, Deb, and she is busy in the greenhouses getting everything ready for transplant to the fields. If you haven’t yet, sign up now for your veggies and fruits!
This year, we plan to send recipes carefully crafted by Chef Chris that include the week’s ingredients! Yummy!
Everybody is running around my house saying “Tomatoes! Tomatoes!” as if being told that Santa Claus had been compacted into small red, edible form.
This week’s produce features the vegetable most likely to appear in a Film Noir – Boothy Blonde. In fact, the entire list sounds like it came out of 1940s B-movie serial:
High-pitched male voice, talking too fast: Who put in the fix? Did Red Scallions set up String Beans or was it the mysterious Boothby Blonde? Did Peppers catch them in the act or was Fennel just biding his time until Eggplant could cover for him? And what happened to the the dame with the ruby lips, Cherry Tomatoes? Catch up next week with our next installment of Killing Thyme!
Anyway, here’s tomorrow’s list:
Boothby Blonde Cucumbers
Free copy of the original Killing Thyme screenplay for whoever sends in the best recipe for the tomatoes!
Orient Express Eggplant
Early Jersey Wakefield Cabbage
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I don’t know if you remember the Bush-era bumper sticker, “If you’re not OUTRAGED, you’re not PAYING ATTENTION“?
Well, if you’ve not made CHERRY SALSA recipe from a post or two ago, you’re not PAYING ATTENTION.
I stole the overall recipe conceit from Whole Foods, where I was purchasing my organic cherries, but I incorporated our scapes, our new scallions. The first night, I thought the cherry salsa was incredible; the second night, I made a second batch, with more cherries, more scapes, more scallions. And I had leftovers.
Today I ate the leftovers. THE CHERRY SALSA GETS EVEN BETTER THE SECOND DAY.
So, if nobody has made CHERRY SALSA, nobody is PAYING ATTENTION. And what is the sound a blog makes when nobody is paying attention? It’s not the crashing sound a tree makes when nobody is there to hear it fall (crashing? yes, noisy life exists without human presence); no, the sound a blog makes when nobody is paying attention is the low, vibrating hum of tiny quanta of energy being sucked into some tiny fragment of microfilament in an air-conditioned warehouse somewhere in Nevada or New Mexico, and there’s nothing more annoying than the ambient, sub-mosquito whine of electricity in our modern lives. So, if nobody is PAYING ATTENTION, I will silence this little energy-siphoning blog! If somebody has the made the cherry salsa, it will not be for naught!
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O, my new vegetable love, the Rat-Tail Radish,
You’ve made my prior devotions seem rather caddish,
For what I once wholly adored –
Scapes, summer squash, swiss chard –
Now seem to have been quite faddish.