Tuesday, July 22, 2014

Greens, eggs, and ham

Actually greens, eggs, and bacon, but that doesn't have quite the same ring to it.

Greens and bacon go well together.
It is still solidly greens season at Wintergreen Farm, though (as I always find myself saying this time of year) many non-greens are on the horizon.

For example, squash
However, until the non-greens mature, we are happily harvesting greens, greens, hakurei, and more greens :)

This week's share will include: Braising Mix, Baby Pac Choi, Kohlrabi, Parsley, Chard or Kale, Hakurei, Lettuce, and Fresh Herbs. All of these things are good with bacon.

A couple of this week's items will be new to new members, namely the Pac Choi and the Hakurei. 

Baby pac choi in the field. We'll pick out the weeds for you.
Baby pac choi can be used very similarly to the braising mix, cooked in a stir fry (scroll to the bottom of this post from the 2011 season for my beef and pac choi stir fry recipe), or eaten raw. I'm told it's good dipped in ranch.

I think hakurei might be my favorite root vegetable. As least until the
main crop carrots are ready.
Hakurei are also called salad turnips. They're more like a radish than a turnip and really they are better than both. They can be eaten raw or cooked, either way be sure to toss in the greens as well. If you want some detailed suggestions for preparing hakurei, I suggest the pinterest board.

And now, back to bacon. Greens and bacon (or salt pork) really do go well together. And pairing them is a great way to convince reluctant family members of the goodness of greens. It's also a super fast and simple way to cook up greens. 

Greens, Eggs, and Bacon

We harvested the first rutabaga of 2014 today, just to see how things were coming along (they're coming along deliciously, if you're wondering) and I actually used some of the leaves from that in this recipe, rather than the kale or kohlrabi leaves listed below. Since I had bacon going, I poured off a little of the fat from my bacon pan into a separate pan and sauteed the rutabaga (which I had cubed) in it until it was tender and golden. The same could be done with your kohlrabi, if you're into that sort of thing.


     8 ounces thick cut bacon
     1/3 pound braising mix (the amount in your share) chopped into bite sized pieces
     5 kale or kohlrabi leaves (or rutabaga leaves if you've got them), also chopped
     8 eggs
     salt and pepper to taste

Cook the bacon until it is crisp in a large frying pan. Remove the bacon from the pan and allow it to cool slightly.

While the bacon is cooling, turn the heat on your pan (the one that't still full of sizzling bacon grease) down to low and toss in your chopped greens. Watch out as you do this, the hot grease will splatter. Especially if there is a lot of water clinging to your greens.

Stir them a bit until they have wilted and turned bright green. Make eight little "nests" in the greens and crack an egg into each one. Crumble your cooled bacon and sprinkle it over the top of the greens and eggs. It should look something like this:

Place a lid over the pan and cook until the eggs are set to your liking. It took about 15 minutes for me. At which point my food looked like this:

Sprinkle a bit of salt and/or pepper on the eggs at this point if you like.

It looked like this on my plate. There are three eggs hiding under
that pile of greens. The cubes are the rutabaga I mentioned above.
Potatoes would be almost as good.

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