It's all in the timing with these tacos: nothing too tricky, but a bunch of steps are done at once for you to have hot, crispy tacos with perfectly fried eggs on top! We suggest making and enjoying two at a time. One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options. Making salsa at home is eye-openingly easy. If you have a food processor, then you're just a few pulses away from the freshest, most delicious salsa you've ever had, made exactly how you like it. Best advice? There is no correct way to make a salsa. Some prefer it chunky. Some like the salsa put through a blender to make it smooth. In general, salsa contains chopped tomatoes, fresh herbs (usually cilantro), salt, pepper, onions/garlic, peppers, and seasonings of your
choice. You can use cherry tomatoes or large tomatoes – seeds in or seeds out, skins on or skins off. Gallo Pinto ("Painted Rooster" in Spanish) is the traditional Costa Rican breakfast. We swapped cooked Spelt Berries for the rice, and used Worcestershire Sauce instead of the standard Lizano sauce (for the real thing, try a speciality grocery store, like La Plaza in Lakewood, or make your own.) Thanks to Barbara D for sharing this recipe. She tells me it is her favorite way to eat kale, and we think it looks tasty. It was inspired by a recipe found on PlanEat, and adapted for Fresh Fork Market.