JUNE 8TH, 2010
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This Tuesday night was the first Community Supported Agriculture (CSA) pickup at the Eagle Street Rooftop Farm. I’d harvested sorrel, scallions, and lettuces for the shareholders, as well as collected enough eggs for everyone. It’s been a hot few weeks, so the lettuce has gathered quite a bitter punch, almost as a dandelion green would have. I love it for its intensity, and serve it with a citrus-based dressing. I passed this advice along to my shareholders:
Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. Tear lettuce leaves into pieces. If practical, do not cut or sliced lettuce leaves in advance. Damaged cut lettuce leaves release an ascorbic acid oxidase, which destroys vitamin C. Cut edges also discolor quickly.
Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt.
As for sorrel–it’s one of my favorite foods, with its amazing sour-lemon bite. Combining the eggs, scallions and greens from this week’s harvest, and adding some goat cheese in memory of my now-returned quadrupeds, we get this amazing dish:
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.
Source: A Luna Circle Farm original recipe