On this blog most people write about how they cooked and consumed their share, which is fantastic, but it’s also worth pointing out the aesthetic and artistic value of each bulbous potato or rosy cherry tomato. My friend came over and with my share sprawled on the kitchen table, our creativity took rein.
Is it a Calder-esque veggie arrangement? A battle between divided fruit factions? You decide?
As I mentioned, I didn’t get down to any fancy schmancy cooking this week, in fact, I ended up eating most of my share in “as-is” form. It’s quick and easy, and because everything is so fresh, it’s delicious.
You know what I did with the Kirby cucumbers? I ate them—cucumber a la cucumber.
You know what I did with the cherry tomatoes? I ate them like berries.
Plums and peaches? I ate them like plums and peaches.
The corn: you know what to do with really fresh, super sweet corn? You eat it. Raw. It doesn’t hurt to boil briefly, but if you don’t have the time and your corn is quality, there’s no need. You eat it. And you can share it with whomever, even a prop bird.
All this raw consumption—perhaps it’s kind of hardcore. I didn’t consume the whole share straight, no chaser. Raw onion anyone? No thanks.
I decided to make a single dish that would use the remainder of the share. And that was…..Salad Niçoise. Simple and delicious.
I’d already hard-boiled some of my eggs, so all that was left was boiling the potatoes and some veggie chopping. Easy enough.
When boiling potatoes I like to salt the water and toss in an onion for a little extra flavor. The final result is, well, boiled potatoes.
The salad is simple:
Tuna – I used a can of tuna from Trader Joe’s, but if you’re going to be Julia Child about it (suggested), you can grill or (for grill-less NYC dwellers) sear a piece of tuna.
Eggs – hard-boiled and quartered or sliced
Potatoes – cubed
Tomatoes – cubed
Carrot – I had some already shredded in the fridge so I threw them in, but not a standard Niçoise ingredient
Kalamata olives – pitted and roughly chopped
Anchovies – I think these kind of make the dish, but if you’re not a huge fan you could exclude
Lettuce – chopped
Dijon/Vinaigrette dressing: (I eyeball the proportions and adjust to taste. If you make it in a big jar, you can keep adding more of this/that to adjust the flavor, and it keeps in the fridge so it won’t go to waste)
Safflower oil (I use safflower or walnut oil as opposed to olive, which I think competes w/ the flavors of the vinegars)
Crushed garlic (optional)
Top with fresh ground black pepper and serve with red or white wine. Bon apetit!
So I believe I’ve covered all the bases. But you ask, “what about the green peppers???” Well, they’re in a drawer in my fridge with all the other green peppers from the last 3 weeks of pick-up.
I don’t like green bell peppers.