Summer of Cyclospora

It’s unfortunately not uncommon for us to experience panic-driven notice of some leafy green residing bacteria spread or some produce recall. But I’ll admit that a nation-wide warning to not eat ANY uncooked fresh produce mid-DC summer…hurt a lot harder. For some reason, when things are banned, they get even more appealing. Aisles of plump summer stone fruits, herbs bountiful–I’ve never wanted a salad more in my life.

As personal chefs, our duty is first and foremost to protect our clients from 2 week delayed “explosive diarrhea” as the media warned. The challenge was how to deliver the same fresh, summer flavors while doing so.

Our cyclospora strategies:

• cooked vegetables salads–charred corn and blanched green bean salads, bean salads, potato salads

• a quick blanch–basil’s a bloom, we can’t NOT have pesto. A quick dip in boiling water before blending keeps the basil’s flavor and vibrant green intact (and it tastes the same after blending!)

• hot pickling–a great way to enjoy produce’s cold crunch brightened up with some acidity and the hot method makes sure no parasites live to see it

• fruit compotes and galettes galour–it’s pie season anyway

How are you surviving the salad stress?

gorgeous market produce from Petworth Community Market

tempura tempura tempura!