Welcome to the last few weeks of winter! We wanted to let you know about the changes you’ll be seeing in your produce over the next couple of weeks.
It’s time to say goodbye some of the world’s best citrus. The Rio Start Grapefruits are now in their last couple of weeks for the season. These are our absolute favorite kinds of grapefruits, so get your hands on some now before their gone. Navel oranges will soon be making their exit too. But, that only means Valencia oranges are just around the corner. Much like a light bulb burning brightest before it goes out, Navel oranges are at their sweetest at the end of the season.
Thought we’re sad to see the end of citrus, but when citrus is gone that only means one thing… IT’S BERRY SEASON!! Strawberries, and Raspberries, and Blackberries, and Blueberries!! There’s no peeling, no cutting, just pop ‘em in your mouth and savor the sweet sweet flavors of the season. We can’t wait!
The spring will also bring an onslaught of veggies with it to! Pretty soon we’ll have Asparagus, Artichokes, Green Onions, Radishes, Spinach and Fresh Herbs. But, most of all, the number one thing that we are super-duper-doin’-back-flips-for-excited is… (wait for it) LOCAL PRODUCE!! Nothing is qutie as delicious as supporting local organic farmers with a meal featuring local organic produce!
“Although I cannot lay an egg, I am a very good judge of omelettes.” - George Bernard Shaw
The versatility of eggs is historic and legendary. Nature has conspired to make this delicate yet perfectly contained wonder a source of protein and nutrients in your diet. They can be utilized in many recipes, with many techniques. The 9 Ways I’ve listed will give you a classic repertoire for your weekend breakfasts or impressive Sunday brunches.
I’d like to take a moment to talk about freshness. The fresher an egg is, the more it will hold its shape when poached or fried, although an egg that is over a week old, when hard-boiled, is easier to peel than a fresh egg. Egg Salad is always a tasty option for those eggs that you haven’t had a chance to utilize.
Let’s discuss how to fry eggs, as this is the go-to method for cooking them. You’ll need a small, 8 inch or so, non-stick fry pan. I can’t stress this enough, non-stick will take away any frustration you have with frying eggs. Canola oil and a plastic spatula are handy as well. Practice flipping with a folded towel in the pan, not with the spatula, so that you can replicate the movement of flipping an egg without a mess.
Heat your pan over medium high heat, add a teaspoon or so of canola oil, and swirl to coat the pan. Use a flat surface to tap the side of the egg, as this will cut down on the chances of shell bits, and break the egg into a small bowl before you pour it into the pan, so that you can remove any shell fragments that may occur. Pour the egg in the pan and use the spatula to gently spread the whites so that they cook through, and run the spatula under the whites to release the egg so that it can to swirl about the pan.
When the egg is cooked to the desired doneness, flip it out or pour it gently onto a plate, season with salt and pepper, and serve. Now let’s talk about 9 classic ways to prepare an egg!
Sunny Side Up is an egg sautéed until the white is set then served with the yolk still soft and runny.
For Over Easy, an egg is sautéed until the whites are set, then flipped over, cooked for 30 seconds more then served.
An Over Hard egg is sautéed until the whites are set, flipped over and then cooked 1-2 minutes more until the yolk is set.
A Basted egg is cooked until the whites are set, then 2 tablespoons of water are poured down the side of pan. Cover the pan and cook the egg for 1- 2 minutes more and serve.
For Scrambled eggs, break the eggs into a bowl, beat with a fork until thoroughly mixed and season with salt and pepper. Heat your non stick pan over medium high heat, add 1-2 teaspoons of canola oil and swirl to coat. Pour the eggs into the pan and as the edges set, pull them in with the spatula and tilt the pan so they spread out. You will be building soft “curds”. Season with salt and pepper and serve.
To Soft Boil an egg, place the egg in pot with cold water, cover and bring to a boil. Remove from the heat and let sit for 5-6 minutes. Remove immediately from the water, cut off the top and serve.
To Hard Boil and egg, follow the method for a soft boiled egg but let the eggs sit in the hot water for 10 minutes, then run under cold water until cool enough to handle.
You Poach an egg by bringing water with 1 tablespoon of white vinegar to a boil. Break the egg into a small bowl. Slowly lower the bowl into the water, without submerging it, and hold it there for 30 seconds. Then gently pour the egg into the water and cook for 3-6 minutes. Remove with a slotted spoon and serve.
Baking or Shirred eggs require a 400˚ oven and a generously buttered ramekin. Gently break the egg into the ramekin, season with salt and pepper and bake in the oven for 10-14 minutes.
There are other methods, omelets, frittatas, strata’s and the like, but these methods are basic and easy. In 10- 15 minutes, with minimal work, you’ll be enjoying your eggs. What’s your favorite way to enjoy an egg?
There’s a Youtube video (you can watch the video at the bottom of this post) of a woman peeling, what she calls plastic, off of her romaine lettuce. While the video hasn’t gone full on viral yet, we have received some questions about what is being peeled off. So, we thought it best offer an answer.
What is being peeled off is NOT plastic. It’s called ‘epidermal peel’ (because you can peel it off!). Almost all lettuce grown this time of year is grown in the southwest United States. The days are sunny and warm, but the nights get really, really cold! So cold in fact, the mercury often dips below freezing. One of the results of lettuce’s exposure to the cold, is epidermal peel. Think of it as being similar to chapped lips. The cold damages the outer layer of the leaf and that layer beings to peel away from the rest of the leaf (that’s actually why it’s called epidermal peel). Epidermal peel might not look that pretty, but it is totally safe to eat and does not impact the flavor of your lettuce at all. Check out the other video posted here, that shows an urban farmer and the epidermal peel her greens are experiencing.
Welcome to the last few weeks of winter! We wanted to let you know about the changes you’ll be seeing in your produce over the next couple of weeks.
