Garden of Eden Organics

This week marked the first of my weekly deliveries for the next three months from Garden of Eden Organics. Thanks to a friend and colleague at UC San Diego, I've joined my first CSA -- Community Supported Agriculture.

In this week's box:

1 Lemon

1 Avocado

3 Honey Crisp Apples

3 Clementines

1 Bag of Baby Spinach

1 Bag of Baby Kale

1 Bunch Broccoli Leaves

1 Head Green Leaf Lettuce

1 Bunch Carrots

1 Bunch Red Beets

Tonight I made my first-ever meal, courtesy of my CSA Produce!

Poached Eggs over Broccoli Greens

Olive oil
1 medium clove of garlic, minced
1 t. kosher salt
1 bunch of broccoli leaves, cleaned and trimmed
2 sprigs of fresh thyme or 1 tsp. dried thyme
1 cup chicken broth
4 eggs
Zest of half a lemon
Parmiggiano-Reggiano cheese, grated
Black pepper, to taste

• Heat oil over medium heat in a large saute pan, add garlic and salt and sweat for 30 seconds to a minute. If you're using dried thyme, toss it in with the garlic. The hot oil will help release flavor into the final dish.
  
• Add broccoli leaves and fresh thyme and toss with the oil
  
• Once the broccoli leaves have wilted slightly, add the chicken broth, reduce heat to medium-low and cover.
  
• Allow the broccoli leaves to braise in the broth, tossing every 2 or 3 minutes. 
  
• The broccoli leaves will take about 15 minutes to become tender, but may be as long as 25 minutes.

• Meanwhile, bring 3-4 inches of water to a boil, add 1 T. kosher salt and a dash or two of distilled white or white wine vinegar.
  
• Reduce heat to a gentle simmer, and give the water a stir so that it spins slowly
  
• Crack eggs into a custard cup or small bowl, and drop one-at-a-time into the water.
  
• Cook for 3-5 minutes, depending on your desired level of doneness.

• To serve, place poached eggs on top of a bed of braised broccoli leaves.
  
• Grate fresh lemon zest and parmiggiano-reggiano cheese, to taste.