This Friday's food forage dish was chorizo with chickpeas topped with poached egg.
The eggs came directly from our own chickens.
I used Mexican chorizo from Pine Street Market.
The chickpeas were our one cheat this week since there isn't a local source for them. We used dried beans and let them soak for a few hours first. Then into boiling water with one cinnamon stick.
Saute a diced onion and then add in the chorizo. Let this cook for a while before adding in the chickpeas. Then top the chickpeas and chorizo up with chicken stock. Let simmer for about an hour.
When ready to serve top with a poached egg. Each egg takes four minutes so don't forget to allow for the correct amount of time.
The greens are going pretty well in the raised beds now. They are on the eastern side of the house and it is about the only place that gets full sun.
Salad with truffle vinaigrette
I made a salad from lettuce growing in a raised bed we have here. This is a very good light and tangy vinaigrette for hot weather.
1 - tspn Dijon mustard
2 - tblspn honey
1- tspn white truffle oil
1/4 cup lemon juice
1/2 cup olive oil
Combine Dijon, honey and lemon juice in a measuring cup
While stirring, drizzle in some good olive oil to form an emulsion. Add truffle oil.
I topped the salad with Goat's Milk cheese crafted locally from Capra Gia.
It isn't local but it's worth getting, Edmond Fallot dijon mustard, nothing can compete.
You can get it from iGourmet.com.
online store if you cannot find it locally.
You can always find out what is available to you locally at Local Harvest.