Thursday, August 14, 2008

fresh from the garden

K's family has a wonderful expansive garden out front of the cottage where we are staying, full of leafy greens, ripening tomatoes, and all sorts of secret underground treats: carrots, beets, parsnips, garlic.  When K and S leave at the end of next week, the garden will be abandoned to neighbors and caretakers.  Our mission was to eat as much as we could from the garden while we were there, and resuce some produce to take home with us.  The the burgeoning row of chard reminded me of a recipe from Barbara Kingsolver's Animal Vegetable Miracle called Eggs in a Nest.  For breakfast the first morning we simplified the meal, using greens minutes from the garden and brilliant-yolked farm fresh eggs.  P perfectly poached the eggs, cementing my philosophy that everything is better with a poached egg on top.

**I'm submitting this dish to Grow Your Own over at Andrea's Recipes.  Check it out!

making brekkie at walloon

Walloon Eggs and Chard
sautee as much chard as you like in garlic and olive oil
poach as many eggs as you like in water with a bit of vineager.
top chard with eggs. eat with toast.  smile. 

chard ready to be picked and munched

EGGS IN A NEST  from Animal, Vegetable, Miracle by Kingsolver, Hopp and Kingsolver
(This recipe makes dinner for a family of four, but can easily be cut in half.)

2 cups uncooked brown rice
Cook rice with 4 cups water in a covered pot while other ingredients are being

Olive oil – a few tbsp
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped
½ cup dried tomatoes
Add and sauté for a few more minutes, adding just enough water to rehydrate the

1 really large bunch of chard, coarsely chopped
Mix with other vegetables and cover pan for a few minutes. Uncover, stir well,
then use the back of a spoon to make depressions in the cooked leaves, circling
the pan like numbers on a clock.

8 eggs
Break an egg into each depression, being careful to keep yolks whole. Cover
pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and
serve over rice.

for more of kingsolver's recipes and information about the book, see

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