The Golden Earthworm Farm CSA NEWSLETTER
"June is bustin' out all over."- Oscar Hammerstein II, 1945
this week's
HARVEST
Note: The contents of the veggie boxes can change, depending on the day of the week. We update the below veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.
Red Romaine Lettuce
A variety of Romaine not often found in stores. Crisp and delicious- perfect for a Caesar salad.
Qty: 1 head
Green Boston Lettuce
These buttery, velvet leaves are my favorite!
Qty: 1 head
Sugar Snap Peas
Enjoy raw- with a dash of toasted sesame oil and some sesame seeds sprinkled on top. If you cook them, just steam them gently. They'll cook fast and you don't want soggy peas!
Qty: 1/2 lb
Red Beets
Ooh, so delicious! Cut off the stems and boil the beets in water until a knife can be easily inserted into the middle (when it's soft). Then pour out the boiling water and let cool. The skin will easily slip off, and you can slice them up for a delicious side dish, or make a beet salad. Try this week's recipe...
Qty: 1 bunch
Parsley
This is an Italian flat leaf parsley. Delicious- and nutritious- in salads, or juiced!
Qty: 1 bunch
Baby Arugula
Very tender baby leaves- don't over do it with the dressing! Keep it light and you'll enjoy more of the arugula flavor.
Qty: .4lb bag
Garlic Scapes
These are the tops of the garlic plant. You cut off the very top part- but the rest is edible, and very delicious sauteed up with some olive oil. The scapes do have a wonderful garlic flavor, but they're not too strong. Try this week's recipe
Qty: 1 bunch
Escarole
Escarole is a bitter green that can be eaten raw in salads or cooked up in soups. Try this week's recipe for a great escarole salad. Something new...
Qty: 1 head
Week of June 18th, 2007~ Issue #4
HAPPENINGS news & musings from the fields
SOMETHING NEW...
You might be surprised to find a couple unusual items in your boxes this week- including escarole and garlic scapes. We've included a number of good recipes for you to try.
So, off to the kitchens!
RECIPES from the farm & from our friends
ESCAROLE AND WHITE BEAN SALAD WITH FENNEL AND GRUYERE CHEESE
Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown
1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
Pepper
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons
Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don't burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.
Mustard Vinaigrette
1/4 teaspoon dried tarragon
1/4 teaspoon fennel seeds
1 1/2 Tablespoons sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
2 Tablespoons creme fraiche or sour cream (or plain soy yogurt)
6 tablespoons virgin olive oil
Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.
ESCAROLE SOUP
1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper -- to taste
croutons, optional
SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired.
Things to do with GARLIC SCAPES
- Add sliced scapes to any stir fry recipe.
- Slice and sprinkle over any pasta, or slice and cook them in almost any sauce recipe.
- Great in guacamole and fresh salsa, too.
- Chop & add to softened cream cheese.
- Add chopped fresh scapes when serving a light garlic soup; can also add them to buttered, french bread floated on the soup.
- Use them as you would green onions, they're just better.
- Good in salads, on bruschetta, pizza.
- An excellent addition to stocks....and much Asian cuisine.
MASHED POTATOES WITH GARLIC SCAPES
2 1/2 lbs. russet potatoes, peeled and cut into 1" pieces.
2 Tablespoons butter (can omit this if on a restricted fat diet/lifestyle)
1-2 Tbsp, olive oil
1/4 cup finely chopped scapes
1/4 cup hot milk (or more)
Cook potatoes until very tender. Drain and return to pot. Over medium high heat, melt butter with olive oil in a small skillet. Add scapes and saute about 5 minutes. Add to potatoes and mash. Gradually add milk while stirring. Season with salt and pepper.
ROASTED GARLIC SCAPES
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or seas salt works best but any will do). Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown. serve as a side or main dish. Tastes like roasted garlic but creamier.