Chorizo, chickpeas, poached eggs, FFF

Choizo w/ chickpeas & poached egg

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.

Truffle vinaigrette:

1 - tspn Dijon mustard
2 - tblspn honey
1- tspn white truffle oil
1/4 cup lemon juice
1/2 cup olive oil
salt
pepper

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.

That's it!

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.

Georgia Olive Oil is made here in Georgia and is available from their online store if you cannot find it locally.











You can always find out what is available to you locally at Local Harvest.

Seriously!?

I took a picture of this sign that is in Publix today. I saw it a long time ago but never had my camera with me before.

Why are fruits and vegetables COATED with wax, resin, or shellac? (Shellac is made from a secretion that comes from the lac bug used for finishing furniture.)

The answer is, because they are trying to fool you. Their belief is that your food must be doctored for you to buy it.

The quality of the food is completely irrelevant. It only has to look good, it doesn't have to be nutritious.

Is it any wonder there is so much cancer today? Even the so-called "healthy" food is airbrushed with chemicals.

Don't eat this crap, just don't.

With the exception of avocados and citrus, everything listed on the sign can be grown in your own yard. It won't look like the stuff in the grocery store but it'll taste a hundred percent better and it won't give you cancer.

The Market

Baby turnip, daikon, water chestnut,
galangal, quince, tangerine, turmeric

I like to go to Asian markets and buy things, especially fruit, that I've never seen before.

When you go to the grocery store you always see the same stuff, no matter what month it is. That's nuts!

They rarely, or never have much in the way of root vegetables. So when you start seeing turnips, kohlrabi, parsnips, rutabagas and the like at the farmers market but the grocery store has the exact same produce it had in May, you know something is out of whack. Out of season produce is just weird.

Here's what I found lately in the photo. In the picture the yellowish-green fruits are quince. They are a lot like an apple but definitely not an apple. Almost like a pineapple crossed with an apple. Fantastic aroma.

I've known about quince for a while , but I've never come face to face with one before. The french know them very well and they make 'pate de coing' out of them. (pa-tay  day  kwa). But they think that we don't grow them here because they don't go to the Asian markets. In Spain they make something similar called "membrillo". (mem-bree-yo) or if you're Argentinian (mem-bree-show).