CSA Week 1 - Callaloo and Momofuku

So here's what I started the week with:


Four ears of corn, a bundle of callaloo, a bag of green beans,a head of lettuce, some cherry tomatoes, a Florida avocado, a bunch of dill, a few stalks of lemongrass, a bok choy, and a bundle of roselle (a/k/a Jamaican sorrel a/k/a Jamaican hibiscus).

First things first: the red petals of the roselle were steeped along with a stalk of the lemongrass and some fresh ginger to make a tea:


The dill became a tzatziki, after being chopped and mixed with some Greek yogurt, grated cucumber, garlic and lemon juice:



I know, so far we're not winning any James Beard awards.

From there, I drew much of my inspiration this week from the Momofuku cookbook, after being immensely pleased with my first experiment with the bo ssäm recipe.



Some more lemongrass found its way into these pork sausage ssäms, as did the lettuce for the wraps:


I liked this Vietnamese-flavored spin on the Korean ssäm (basically, a wrap) idea, and it was "easy peasy" as Jamie Oliver might say. But first a general comment: I am horrible with recipes. I cook by look, feel, smell, sound and taste, am not big on measuring, and often regard printed recipes the way Captain Barbossa regards the Pirates' Code - more what you'd call "guidelines" than actual rules.

Notorious P.I.G. [Pork Is Good]

This past Sunday was the P.I.G. (Pork Is Good) fest by Chef Jeremiah Bullfrog at Harvey's By The Bay, east of Biscayne Boulevard off 64th Street, and a good number of VIPs (Very Important Pigs) turned out for the occasion.

Our group of about 25 took over the bay-windowed back room of Harvey's for the afternoon, when we weren't outside monitoring the progress of the whole boned-out piglet cooking away in Chef Jeremiah's new-fangled high-tech caja china. While the pig roasted, we were given samples of a number of his other pork-centric creations. The underlying theme was to revel in all the glories of the porcine, with dishes created from just about every part of the pig. Belly, butt, skin, and trotter were all well represented (I saw a headcheese, too, though I didn't see where it ended up). Some of the dishes may be previews for the menu of the gastroPOD, a shiny Airstream trailer Jeremiah is retrofitting with a high-tech kitchen to bring mobile cuisine to Miami.

Sadly my camera batteries died about midway through so I don't have pictures of everything, but I did get to taste it all and there's some other good recaps at Tinkering With Dinner and Jean-Marc's blog. All my pictures are now up on flickr.


Chef started us off with some nice chicharrones, dried and fried pork skin cracklings, crispy with just a little hint of chew to them, along with a little moonshine-black cherry soda, frothed on the spot in an iSi canister.



Next round was some southern-style char siu bao, a nice cross-cultural mashup which took the fluffy, dense dough of the traditional Chinese steamed dumpling, but instead of filling it with the typical Chinese "bbq" pork (with its sweet sticky glaze), these were filled with rough-chopped smoked dry-rubbed pork butt.


If they were a little dry for you, you could dose them with a little dropper of shoyu. Chef also kept out on the table some sriracha sauce (a/k/a "ketchup" he said, and I agree) if that was more to your tastes. These were good, and I thought the East Meets South thing worked well. I would have liked to have seen it carried even further, maybe with a BBQ sauce variation instead of the shoyu (something strongly vinegar-based may have hit the spot).


No pix of the next few items, so we'll have to rely on my meager descriptive powers (and the pictures taken by other VIPs). For whatever reason, Chef's panini press was the final straw that tapped out all the available power in Harvey's back room, and so there was a brief struggle to find a working outlet to finish the next course. When that glitch was overcome, Chef Jeremiah handed out some pressed Cuban sandwiches filled with sliced pork belly, home-made pickles and spread with Dijon mustard. I liked the tender pork belly, all slippery and soft rather than crisped up (more in an Asian style).

CSA Week 1 - the beginning

Yesterday began the season for the Community Supported Agriculture program run by Bee Heaven Farm. The "subscription agriculture" program offers the opportunity to buy directly from local farmers by paying in advance for a season's worth of their produce, delivered each week to several drop-off points around Miami-Dade County.

One of the challenges of CSA programs is figuring out what to do with your share. This isn't shopping at the supermarket, where you make your shopping list and pick it up. Rather, you get whatever happens to be growing and ready for harvest at local farms at that time. From what I've heard from people that have participated in prior seasons, this often involves a lot of callaloo. Fortunately there are some good resources out there. Bee Heaven has its own blog, there's Redland Rambles, which will be giving a preview of the box contents every Friday, and more: Tinkering With Dinner, Eating Local in the Tropics, and, hopefully, Miami Dish.

For my first season, I started modestly with a half-share instead of a full share, to see how it goes. The Week 1 box (contents pictured above) came with four ears of corn, a head of lettuce, a bunch of callaloo (it starts!), a pound of green beans, a pint of cherry tomatoes, a Florida avocado, a few stalks of lemongrass, a bunch of dill, and a bundle of roselle (also known as Jamaican sorrel or hibiscus flower). I also grabbed a bok choy from the "extras" box.

My game plan - for now - will be to do a post each week showing what's in the box, and then - hopefully - a follow up at the end of the week with what I've managed to do with it. This could be interesting, or it could be a train wreck. We'll see.

I'm off to a good start though. I took the roselle - which could easily do double-duty as a flower arrangement - and pulled off the red petals, then steeped them with a stalk of the lemongrass and some ginger to make a nice iced "tea." My first recipe met with Little Miss F's approval. Let's hope it's not all downhill from here.