Last week we posted about our visit to the amazing Rogowski Farm in the Black Dirt Region of Orange County. While visiting the farm we wanted to pay attention to what was being harvested and what we’d make with these ingredients. The tomatoes and onions were an easy one for us, but the bitter greens… that’s a different story. We both lived in Maryland and in the southern part of Maryland the cuisine is pretty similar to the south. There’s lots of kale and bitter greens. When I was a kid I never liked kale, and despite it’s popularity in the culinary world, I still don’t like it. It’s not something I get excited about. I’ve actually only had kale once and liked it, and that’s when our friend Tiz brought a kale salad for Thanksgiving one year. It was actually really good, so maybe we’ll have to ask Tiz what magic wand she waved over the salad! Because we never get bitter greens I asked Cheryl how she prepares them, and she said, “Garlic and olive oil!” Cheryl was totally right. We prepared them that way, and boy were they good. The garlic took the edge off the bitterness and the olive oil added body to the dish. We put the recipe below as if you’re preparing a side dish, but if you have left overs or want to include a green in brunch, we love to serve these on toast with a soft boiled egg, sea salt and pepper. Also, you learn how to make garlic chips in the recipe, which is a great kitchen trick cause they look pretty fancy.
For the tomatoes and onions, we got out an old favorite and modified the toppings. Our old favorite is focaccia, and we make it when we have a big crowd or want a quick dinner. (Don’t forget, you can always put an egg on this too!) If you’ve never cooked with yeast, this recipe is really easy, and a great introduction before you dive into bread. When we were putting this recipe together, I asked William to take notes for me cause I just throw everything in the mixer, kneed, and let it rest. I never thought about the actual steps! Try it out and let me know how it turns out. If you have kids, I think this will be a winner, cause it just like pizza and they can even customize their toppings.
If you’d like to see more farm fresh recipes, check out Cheryl’s website. She puts together recipes for the CSA participants. We love CSA’s because they force you to try new things and expand your culinary world through ingredients.
Makes a perfect side dish, or serve over toast with an egg on top
When preparing Focaccia it’s best to think of this recipe as two parts. Part one is preparing the dough for the first rise, the second part is placing the dough in the pan and cooking up the toppings. After step five is where the directions divide. If you’d like to have this for lunch, make the dough after breakfast, and complete the recipe right before lunch. This recipe reheats well in a 350 degree oven for about 15 minutes.
2 tablespoons rapid rise yeast
3/4 cup warm water
2 tablespoons sugar
3 to 4 cups flour, plus more for work surface
1 tablespoon kosher salt
1/3 cup warm water
1/4 cup olive oil
cornmeal for pan
2 large onions, sliced
3 large tomatoes, or a variety of small tomatoes
3 cloves garlic, sliced thin
Sea salt (I love flakey grey sea salt)
* If your house is freezing like ours, I turn on the oven to 200 degrees for a few minutes, then turn it off, and place the bowl in the warm oven which helps the dough rise.