CSA SHARE #3
- Mustard Greens + Flowers
RECIPES COOKED WITH THIS WEEKS SHARE
- Quick Cure Bacon Salad
- Crispy pork belly, pork infused braised collard greens, and spicy rhubarb compote
FROM THE FIELD
The sun sets on the longest day of the year, ending a beautiful evening of cooking on the Robinson Family Farm and Ranch. The summer solstice also marks the onset of summer and the garden bounty coming down the line.
In episode 3 of Just Picked, Cooking Through a CSA we chef it up on the summer solstice at Robinson Family Farm & Ranch, in Bedford Wyoming. Marion Robinson’s specialty is Pig, so we did pork belly two ways, as well as pork infused, braised collard greens. Robert Schumway, a farm work share describes the dedication it takes to garden in the western climate and the benefits of learning from someone knowledgable like the Robinson’s.
A succulent slice of pork belly is rubbed with a quick cure, smoked on apple wood, crisped up in a hot pan before imparting flavor and richness to a warm vinaigrette that’s poured over a salad of dark greens and a poached farm fresh egg.
- ½ inch slice of pork belly, substitute with 4-5 slices of thick cut bacon(see notes), use remaining pork belly for Crispy Pork Belly dish
- 1 farm fresh egg
- 2 tablespoons white vinegar, for poaching egg
- 2 handfuls spinach
- 2 handfuls mustard greens
- 2 handfuls kale
- 1 teaspoon truffle oil, for finishing
- freshly ground pepper
For the Bacon Pan Vinaigrette
- ¼ cup crispy bacon, about 4 strips
- olive oil, more as needed
- ½ shallot, minced
- 1 tablespoon stone ground mustard
- juice of ½ lemon
- 1 teaspoon red wine vinegar
- salt and freshly ground pepper
For the Quick Cure Bacon dry rub
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon mustard powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Quick Cure Bacon: Preheat charcoal grill or smoker to 250° F, add soaked apple wood chips and get smoke going. Press the dry rub mix into both sides of the pork belly and smoke for about 20-30 minutes.
- Pre heat a pan to medium-high and bring a small saucepan of water to just under a boil.
- Poach the egg: Add a pinch of salt and vinegar to the heated water. Crack the egg into a small ramekin and gently submerge and pour into the water, cook for about 5 minutes.
- Pan vinaigrette: Chop up pork belly bacon and toss back into the heated pan with a touch of olive oil to crisp up even more. Stir in the shallot, mustard, lemon juice, vinegar, salt and pepper. Keep warm.
- Plate the dish: Hand-tear the greens into a mixing bowl, tearing the kale into smaller size chunks, chopping if needed. Pour the warm vinaigrette over the greens and toss to coat. Transfer greens to serving dish, top with poached egg, cracked pepper and a dash of truffle oil.
Substitute with thick cut bacon option: This will save you an extra step and some time. Cook the bacon in a pan over low heat until fat begins to render from the bacon. Raise the heat a bit and cook until crispy, flipping once. Transfer the crisp bacon to paper towel and reserve drippings in the pan.
Keywords: quick cure bacon, bacon salad, poached egg