It probably won’t come as a surprise to any of you, but the Slow Food USA staff is rife with CSA-members, market devotees and home chefs. The results are bag lunches that any playground bully would pummel a classmate for.
Back in the spring, the staffed weighed in with asparagus ideas, today they answer the question:
It’s August, what’re you eating?
For most people, it’s blueberries, tomatoes, corn, and peaches! (for some reason people always write peaches with an exclamation point).
Board member and blogger Chef Kurt Friese wrote up what he’s eating on Grist, in “The Height of the Market.”
Executive Director Erika Lesser spent last weekend doing a demo at her local farmers market and “made a delish salad of purslane, cucumber, radish and mustard vinaigrette.”
(what’s purslane, you might be asking…click here for Wildman Steve Brill’s description)
Intern Katie Cohen has been making use of all of these incredible tomatoes: “ I chop the nicest looking tomatoes I can find and put them in a bowl with some garlic, sea salt, olive oil, a little bit of vinegar. Have this sit out until the whole thing gets juicy. Toss with hot pasta and maybe some diced fresh mozzarella.” She’s also making panzanella: Grilled bread, tomatoes, peppers, cucumber, olive oil, and vinegar
And finally, this recipe comes from Development Assistant Patrick Keeler:
Patrick’s Nutty Kale/Collards:
I’ve been making this from memory so long I don’t even know where it came from.
- Take a bunch of kale or collards, cut out center stem, using only leaves
- With a proper veggie steamer, steam leaves for about about 3-5 minutes, or until half cooked and dark green
- In a sautee pan, gently heat 2-3 TBS olive oil and minced garlic to taste
- When garlic is soft (taking care not to burn), add 2 hefty TBS of any NATURAL NUT BUTTER (almond is excellent, cashew divine, and even peanut works well) being liberal with the luscious oil that settles on the top of the butter—why not?!
- Stir together until smooth. Add more oil if needed, as you’ll want to ensure your greens are evenly coated
- Add your steamed greens and continue to sautee until preferred tenderness
- Add for the last minute, or while still hot, one fresh, medium diced tomato and a DASH or two of Bragg’s Liquid Amino’s, or Soy sauce, or Tamari