This summer we are signed up for a farm share from Red Fire Farm, which I’m incredibly excited about. This past Friday I picked up our first share: there were mixed greens, some spinach, fresh green garlic, hakurei turnips and a bunch of dill.
For my first CSA meal I made A Tossed Salad topped with Poached Eggs and Shaved Blue Cheese.
It was absolutely perfect.
Here is how:
1. Toss your greens with some olive oil + apple cider vinegar. I had two kinds of baby lettuce and baby arugula.
2. Poach two farm fresh eggs. To do that boil about 3 inches of water. Turn down the heat so that the water is moving a little, but not boiling. Crack an egg into a bowl and gently slide it into the water. For a runny yolk cook ’em for 2 minutes.
(for this recipe you want the runny yolk, because it will turn into a salad “dressing” of sorts)
3. Assemble the eggs and shaved blue cheese on the bed of greens. Top with some freshly ground black pepper.
I absolutely love fresh farm eggs – just look at this! The color! The flavor! *swoons*