Until recently eating organic has never really been something that has appealed to me. Well maybe it has appealed but the vegetables costing twice the price have generally been enough to put me off. I’ve also always put it down to being one of those gimmick things too. We all ate vegetables filled with pesticides growing up and we were fine, well most of us! But since embarking on the Raw till 4 movement, I’ve figured that this could be improved upon even more by eating organic fruit and vegetables. It is also my resolution this year to be a bit more ethical in the companies I choose to buy my food from. I’m certainly not renouncing all large companies, I’ll still be eating plenty of Big Macs, but I want to choose to buy from small independent businesses rather than handing my cash over to conglomerate chains without thought. Then as luck would have it I received an email from WWOOF asking me if they could send me a box of organic produce so I could write about it.
What a fabulous idea I thought. Back at home farmers markets are ten a penny and virtually every item sold in the supermarket can be bought in organic form. But here in Korea life is not so simple for the those who prefer their produce pesticide free. The supermarkets of course have sections of produce devoted to organics, but when it comes to eggs, meat, and fish we are as baffled as can be. Also out in the sticks it can be near to impossible to get these things.
Enter WWOOF – they will send you a box filled with in season organic fruit, vegetables, eggs, and other goodies. Produce will obviously change from week to week but you know that you are getting is ethical and organic. In my box there were 6 eggs, a ciabatta, a loaf of potato and walnut bread, yuja cakes, cream butter, omelette snacks, a cabbage, carrots, potatoes, apples, mushrooms, and a selection of salad leaves.
The first thing that jumped out at me, were those lovely organic eggs. You can’t beat eggs that are fresh from the farm. Eggs Florentine is my absolute favourite breakfast, so with the lovely walnut bread they included I could make some toast. I also decided to have some mushrooms too, just because there is nothing better in life than mushrooms cooked in butter.
2 slices of bread
A handful of mushrooms
6 kale and lettuce leaves
50g of butter
Salt and pepper to taste
2 egg yolks
½ tsp white wine vinegar
A pinch salt
1-3 tablespoons of lemon juice
1. The first thing to do is make the hollandaise sauce. Melt the butter in a saucepan. Put 2 egg yolks, white wine vinegar, and a pinch of salt in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. Squeeze in the lemon juice to taste. I like mine zingy so I use quite a bit. Then season with salt and pepper and keep it warm until needed.
2. Slice the bread and preheat the grill, ready for toasting. Then wash and slice the lettuce, kale, and mushrooms.
3. Melt a knob of butter in a frying pan and cook the mushrooms for a few minutes until, soft and juicy. Push to one side of the pan then add the kale to the other side, cook for about 30 seconds then add the lettuce. Cook for another minute until the leaves have wilted then turn off the heat.
4. Bring a pan of salted water to the boil, and pop your bread under the grill to toast. Don’t forget to flip it over after a few minutes.
5. Add a few drops of vinegar to the water and make sure its on a low heat and a soft boil. Using a fork draw it around the edge of your pan making a vortex in the middle then crack your egg and drop it in. The organic eggs are so lovely and fresh that they keep their shape really well. But the vortex will stop you losing any white. Let the egg cook for about 3 minutes. By this time the egg white should have set and the egg yolk should still be runny.
6. Put your toast on a plate and layer one piece with the mushrooms and the other with the wilted salad leaves. Pop your perfect poached egg on top of the leaves and drizzle with hollandaise sauce and sprinkle with black pepper.
If you too would like to get on the organic bandwagon, then check out WWOOF’s website or facebook page for more details about how to get a box delivered to you. You can sign up for a month or a few months at a time, but if you want to give them a try first they have a 1-2 person sample box for only 30,000. I know I will be signing up for sure. The taste of the eggs and apples alone made it worth it for me. With my ingredients I also made an amazing apple coleslaw, with I used in a chicken and ciabatta sandwich . Sour dough starter, and a chicken breast on a bed of roast cabbage and root vegetable rosti. Recipes coming soon. What will you make with yours?