It was so cold and rainy last Wednesday, we were afraid no one would show up for the cafe. We had an abundance of produce that didn't quite fit into soup, so we deviated from our normal fare and used what we had the most of: greens (collard, mustard, and bok choi), lettuce (spring mix), and potatoes. We made beans and greens and baked potaotes (sweet or white) with cheese or butter. For those who weren't fans of the greens, we offered a "chef salad" made with the lettuce topped with boiled eggs from Henrietta and Charlotte, goat cheese from Kelley's new-mother goats, oranges sections from the wonderful Hendersons, pecans from Mr. Polopolous, and my special, fancy dressing (1/2 oil, 1/2 rice vinegar, a little salt). The slight warmth of the boiled eggs and the way the goat cheese "melted" into the salad dressing reminded me of the "wilted lettuce" salads my one northern grandfather (Indiana) taught my mother to make.
It was a really good meal and a bunch of people sat down to enjoy it. I felt proud to serve it - so healthy for folks who are particularly in need of healthy food and from such great sources, several of them friends! Once in a while it all comes together and this was one of those days. I highly recommend this meal during these days of cold, collards, potatoes, and citrus.
with all this cold weather even here in south florida our csa has had an abundance of the cooler weather crops- romaine, spinach, butterhead lettuce, brocolli.. and while my thyroid out of balance bod tries to cope with hypothermia in a house with no heat- i'm treating myself every day with that same salad you made- greens, florida oranges, pecans, feta (i don't have a cheese provider:() and your same "special, fancy" dressing. it's delicious. i'll try adding the boiled eggs..
Posted by: becky | February 16, 2010 at 05:49 AM