Friday, May 21, 2010

Week 1: Great Kids Farm CSA

Yesterday was the first week of 24 of our CSA share from Great Kids Farm. Great Kids Farm is the brain child of Toni Geraci, Food Service Director for Baltimore City Public Schools, the basic idea is to teach city school children about growing vegetables and sustainability while acquiring healthy eating practices...more info on the endeavor here from the Washington Post.

For those of you who are asking what a CSA is(Community Supported Agriculture) the U.S. Department of Agriculture breaks it down very well here.

If you are interested in joining a CSA you can find one by looking here on the Local Harvest website. I highly recommend it. You can join up with friends and split the cost. There is something so pure and simple about preparing and eating food that was grown so close to your home by a farmer and volunteers who care about good food for you and the environment.

Thank you to Farmer Greg Strella, the farm manager at Great Kids Farm and numerous volunteers for making our first share such an amazing gift. Here is what we received and what I made for dinner last night with some of the share items.

Week 1...Great Kids share

6 fresh eggs
Herbs: Oregano, Lemon Verbena, Parsley
Green Garlic
French radishes
bag of mixed salad greens

Spiced Brown Butter Fried Rice with Eggs

To Make: Spiced Brown Butter
(makes a lot, keep what you don't use in the fridge for more cooking!)

1 stick organic salted butter
2 tablespoons organic olive oil
6 shallots chopped really well (from the Waverly Farmers Market)
Spice Mixture: Bring and mix together in a small bowl
1/2 teaspoon each of the following:
ground ginger
scant 1/2 teaspoon cayenne
1/4 teaspoon red chili flakes
1/4 teaspoon turmeric
1/4 teaspoon + sea salt
fresh ground black pepper

Melt the butter with the olive oil in a large skillet. Saute the shallots gently for 10 minutes or until the butter starts to brown. Stir in the spices and remove from heat. Transfer into a glass jar to use throughout the week.

Preparation for...
Spiced Brown Butter Fried Rice with Eggs
serves 2, total prep time 20-30 minutes

2 tablespoons of your Spiced Brown Butter
4 Green Garlic bulbs, sliced thin, greens too, remove the roots (csa)
Wash and slice to 1/4 inch: 4-6 leaves of kale (csa) and other green like baby broccoli or asparagus roughly 5-6 stalks
1 1/2 cups cooked brown rice
2 eggs (csa)
1 tablespoon or so fresh parsley roughly chopped (csa)
salt and pepper to taste

Heat the brown butter and saute the green garlic for 2-4 minutes on med-lo heat. Add the kale and other green to the pan and saute for another 5 minutes, be careful not to over cook your greens.
Meanwhile make your egg cake: whisk together the eggs, pinch of salt, black pepper and parsley. Heat some of your brown butter in a small skillet, until hot, add your eggs. turn down to med-lo and cook. DO NOT scramble, your making an egg pancake. Rotate the pan around to cook the runny egg on top, once the egg-cake "slips" from the bottom of the pan gently flip it. Cook briefly, remove from heat and set aside.

Back to your greens- add your rice and saute until the moisture is removed from the pan and you have that fried rice look. Remove from heat and slide the egg-cake on top. Serve it up!