Kiwi
By Craig Lieckfelt & Jameria Blain
“Let’s get some food here,” Huck said to David.
“Here” referred to a local grocery store, that featured food that was far from local. But the destination held a sense of utilitarianism that you couldn’t quite find elsewhere. Coupled that with is unique approach towards marketing its chicken products, and you’ll swear you’ve found a hidden gem in the heart of the city.
We all know a place like this, brimming with a sense of familiarity and an atmosphere that’s free from judgement as you take your time carousing the store. Places like these make it easy to return to time and time again, even as the years wade on and the interior is less than chic compared to the newer stores lining up the streets. When you find gems like this, why would you want to leave?
Huck reaches towards the papaya, which was meticulously piled up daily, at the start of each day. He inspects each one, methodically plucking them before placing them next to his ear, as he delivered one quick tap with his knuckle along the papaya’s prime meridian. But make no mistake, he’s not interested in buying papaya. He just enjoys the art of inspecting them.
While Huck continues to look at what seems like every papaya on the pile, David can’t help but notice the store clerk glancing their way. It is not unusual for patrons to inspect fruit to see if it matches their standard of ripeness, but David understood that Huck’s strategy was a bit more methodically. He could sympathize with the store clerk’s curiosity and limited patience as Huck, unaware of the extra eyes, continued to bring each papaya to his ear for unnecessarily long period.
David, still pondering whether he should try and stop Huck, is pulled away from his thoughts when Huck exclaims “OHH WE” several octaves above his normal tone.
“Look at those kiwis, push me over there!”
David does as he’s told, explaining how he has always loved kiwi. It strikes the perfect balance of sweet and tanginess while coupled with the exterior of the fruit manages to harbor a unique crunchy texture that seems to melt in your mouth upon first bite. Adding in the health benefits of the sweet treat and the one of a kind look the bright green fruit showcases with its tiny black seeds and before you know it, you’re already captivated by this portable piece of produce.
Kiwi with burrata, hazelnut salsa & avocado
serves 4
ingredients
Kiwi’s 4-6 depending on size
Burrata 2 whole pieces
Hazelnuts (peeled) 1 cup
Chives 2 T
Meyer Lemon zest 1T
Meyer lemon juice 2T
Olive Oil 1/2 cup
Garlic 1/4 teaspoon
Red pepper flake 1/4 teaspoon
Nigella seeds 1 T
Avocado 2 each
English peas 1 cup
Mint 1 T chopped
Asparagus (peeled and blanched)
Red mustard frill
Clean all the ingredients.
Make the salsa, toast the hazelnuts and chop roughly and then add to a bowl with the chives, lemon zest, mince garlic, red Pepper flakes, nigella seeds, lemon juice, salt and pepper and mix throughly. Reserve for service.
Peel the asparagus and then blanch in boiling salted water and then shock in ice water. Cut into large batons and season with salt, pepper and olive oil.
Peel the peas from their pods and blanch in the same water and then shock in ice water. One dry you can add to the asparagus bowl and mix, possibly having to add more salt, pepper and olive oil.
Cut each burrata into quarters and make sure the red mustard frill is trimmed, washed and dried.
Start to compose your salad. You want to create layers.
Start with the mustard frill, and then some pieces of burrata, taking a second to season each piece with salt, pepper and olive oil. Start to place slices of kiwi, asparagus and peas. Then place so hazelnut salsa over the salad. Repeat this layering and then finish with Maldon sea salt.
