This week we have a caraflex cabbage (with a recipe below), red beets, carrots, magenta spreen, red and green lettuces, shelling peas, onions, red kale, eggs and a bunch of herbs: epazote, summer savory, rosemary and thyme.
A note on Epazote and Summer Savory:
Summer Savory is a European peppery herb that can be added to a cabbage salad or an egg scramble. It also can be added to beans and other savory dishes. It looks slightly like rosemary but is noticeably different.
Epazote, on the other hand, is a Central American herb and staple of Oaxaca and the Yucatan and a must when cooking black beans according the Mexican Food Diva Diane Kennedy.
Summer Savory Pea Scramble
a handful of shelled peas
a small onion chopped fine
and a teaspoon of chopped savory
In a frying pan sauté the chopped onions until translucent and tender. Add the savory to flavor the onions. Add the peas and cook for a minute or less. Then add the eggs and scamble until done. Add salt as needed. Eat with the beans and quesadilla below for a FULL meal or alone.
Epazote, black beans & a quesadilla
1 lb black beans
1 onion, peeled
about 10 cups water
2 or 3 tablespoons olive oil
1 tablespoon salt or to taste
2 large sprigs epazote
Wash the beans, drain, and add to a pot (earthenware is best if you have one). Cut the onion in half vertically, then slice into very thin half-moons and add to beans. Add water and olive oil, bring to a boil, turn down to a slow simmer, cover and cook for about 2 hours or until the beans are almost done. Add water along the way so there is always ample liquid.
Add the epazote and salt and cook for an additional half hour or until the beans are very soft. Set aside, preferably overnight. There should be some soupy liquid.
Fresh Corn Tortillas
Oaxacan or another white fresh cheese
In a frying pan heat up a little bit of oil, place the tortilla on the pan and the cheese on the tortilla with some chopped epazote. Fold the tortilla and cook until the cheese is melted. Serve with the beans, some salsa and avocado.
Grilled Caraflex Cabbage
Cut the cabbage in half or quartered. Coat the cabbage with olive oil and the seasonings. Place the cabbage cut-side down on a hot grill and leave until it is fork tender, but still has a little crunch. Serve in wedges with a little salt.