A couple weeks ago during one of the breaks in the rainy weather, we went to Green Gulch Farm for a beginning meditation. Then we had lunch, and walked through the gardens to Muir Beach. The day and the lunch were both lovely and simple. First there was the taste of just dug potatoes accompanied by kale in a simple broth, a fresh green salad with toasted walnuts, and the fabulous bread they bake on site. Then there was the simple appreciation of warm sun and cool breezes and the greenery of the winter fields. The day was austere, like the meditation. But perfect. Here are some pictures of the farm and if you scroll down, you’ll find a simple recipe of sorts inspired by the soup at Green Gulch. It’s not at all necessary, and nobody could call it austere, but since I’d just been to the farmers’ market, I added spicy merguez sausage from Fatted Calf to my version.
Kale and Potato Soup with Merguez Sausage
4 Fatted Calf merguez sausages
1 onion, diced
2 garlic cloves
1 bunch Russian kale, washed and chopped
1/2 pound young, small potatoes like fingerlings, cut into bite sized pieces
4 cups chicken broth
Salt and freshly ground pepper
Chopped Italian parsley
In a medium pot, brown the sausages in a little olive oil. Remove from pan. Pour off excess fat and add the onion and garlic. Sauté until soft and fragrant. Add the kale and sauté until wilted. Add the potatoes and broth and a little salt and pepper. Lower heat, cover partially, and simmer until potatoes are tender, about 40 minutes. Slice the sausage and add it back to the pot. Add the parsley and season to taste with salt and pepper. Serve with the best whole wheat bread you can find. If you’re in Berkeley, go to the Saturday or Thursday farmers’ market for Eduardo Morrel’s bread.