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Foretaste of Spring - a special recipe

Posted 2/22/2014 11:33am by Rod Hornbake.

Saturday, February 22, 2014

Michael and I spent the morning today at the farm getting the equipment ready for spring.  The hoophouse roof ventilation opened up before 10 AM meaning that it was >70 degrees inside. The kale, spinach, Hakurie turnips, meslun mix, asian greens and chard have been springing back to life as the days get longer.  You can buy all these at the Local Beet in Chester.  Please be sure to ask for New Mercies Farm produce when you visit.  

The hoophouse is solar heated and uses no fossil fuels.  

Serves 2 very hungry people or 4 normal servings

2 tbsp olive oil or coconut oil
1 yellow onion
2 garlic cloves
1 red bell pepper (optional)
1 tsp paprika
1/2 tsp cumin

½ chili, or more to taste
2 cups  kale (about 2 large leaves without stems) or spinach (fresh or frozen)
1 large handful fresh basil or 1 tbsp dried basil
2 ,  14 oz cans whole plum tomatoes
4-6 New Mercies Farm organic free-range eggs, depending on how many that can fit in your skillet

Finely chop onion, garlic and bell pepper. Heat oil in a skillet on medium heat, add onion and garlic, stirring occasionally, until soft and golden brown, about 5 minutes. Add bell pepper, cumin and paprika and cook for another couple of minutes. Meanwhile place kale and tomatoes in a food processor or blender and process until you reach the consistency of a finely chopped tomato sauce. Pour the tomato sauce mixture in the skillet and let cook, covered, for 15 minutes. Make small divots in the sauce for the eggs and carefully crack the eggs into them. Cover the skillet with a lid and cook for 5 more minutes, until the egg whites have set. Serve with a few leaves fresh basil and whole grain brown bread or pita.

Shakshuka originated in North Africa with Tunisia a favorite.  Now it is served throughout the region.  Think brunch in Casablanca or Alexandria or Jerusalem.

I am always on the lookout for tasty ways to use Kale, the super vegetable.

This recipe came to us from