Tag Archives: escarole

In the Box: Autumn, Week #21

picking carrots GEOF
Picking carrots. Image via GEOF

Golden Earthworm Veggie Share*
Baby Red Salad Kale – 1 bag
Escarole – 1 large head
Guy Lon (Chinese Broccoli) – 1 bunch
Cilantro – 1 bunch
Carrots – 1 bunch
Salad Turnips – 1 bunch
Green Romaine Lettuce – 1 head
Red Boston Lettuce – 1 head
Tomatoes – 2 lb. bag
Green Peppers – 2 pieces
*Contents of the share may fluctuate over the week.

Fruit Share
1 bag Pears (Bosc)
1 bag mixed Apples (Red Delicious & Elstar)

Milk Not Jails
Dairy share pick-up

Lewis Waite Farm CSA Extras
LWF pick-up

Village Fishmonger
Fish share pick-up

A few friendly reminders & updates:

STORAGE TIPS
In a bag in the fridge: Kale, Escarole, Guy Lon, Cilantro, Carrots, Turnips, Lettuce, Peppers
On the counter: Tomatoes

Fish Shares
Now available!! Fresh seafood, delivered weekly with your CSA bounty via Brooklyn-based Village Fishmonger! Low-mercury options are available. Sign-up today! Questions, Contact Us!

Lewis Waite Farm CSA Extras
Order your next Lewis Waite products for delivery on Thursday, November 7th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled. Place your order now!

NEWS FROM THE FARM
Thank you to everyone who joined us for our annual CSA Harvest Festival on Sunday. It was a beautiful day and we hope everyone enjoyed seeing the farm! A very special thank you to Barbara Garriel, Alexa Weitzman, Stacey Ornstein and our lovely volunteer, Nancy Glover, for making the day such a success!

I think we’re finally turning a corner towards some real autumn weather this week. The farm is still bustling, but things do start to slow down just a bit by the end of this month. The tomatoes in this week’s share will be the last of the season. I’m still amazed that we’re harvesting so many tomatoes this late in the season. If you want to save them to use in soups this winter, just chop them up (with skins on!) and pop in a ziplock bag in the freezer.

– Maggie

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.
+ FIND RECIPES+ VEGETABLE INFO & STORAGE TIPS

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

RECIPES FROM THE FARM
Escarole and White Bean Soup
Cilantro Lime Chicken Soup
Turnip Soup with Turnip Greens
Guy Lon with Crispy Garlic
Guy Lon Stir-Fry

Enjoy!

In the Box: Summer, Week #3

GEOF-beets
Image via Golden Earthworm

Golden Earthworm Veggie Share*
Cilantro – 1 bunch
Escarole – 1 head
Purple Kohlrabi – 1 bunch
Romaine Lettuce – 1 head
Scallions – 1 bunch
Baby Arugula – 1 bag
Red Beets – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
Dairy share pick up

A few friendly reminders & updates:

Lewis Waite Farm CSA Extras
Deadlines to order your next delivery of Lewis Waite products start Friday, June 21st for delivery on Thursday, June 27th. Note the NEW ORDER DEADLINES. Please be sensitive to the busy farmers and order on time. Late orders may not be filled! Place your order now!

We *heart* Volunteers!
To keep the CSA running—and the fresh produce flowing—we need everyone’s help! VolunteerSpot hosts our new volunteer calendar. Once there, navigate through the CSA season and sign yourself up directly for your shifts. Please keep in mind that each share is required to complete 2 shifts over the course of the season. Read more…

NOTES FROM GOLDEN EARTHWORM
I’m loving the share this week! Escarole is one of my absolute favorites and it only comes around a few times each season. Be careful—it looks a lot like Romaine Lettuce, but it has frilly outer leaves and a white center. It’s a bitter green, so you have to know how to prepare it well. If you’re going to try it in a salad, I would stick to the inner leaves with the white stem. This part is more tender and less bitter. Save the outer leaves to cook. (Or you could cook the whole head.)

The Red Beets are small and incredibly sweet. The tops are not only edible, they’re delicious too! You can cook them like spinach—they’ll wilt down quickly in a pan with some olive oil and salt and pepper. I usually plop the beetroot in a pot of boiling water with the skins on and cook til knife tender. (Roasting them in the oven intensifies their flavor, but I opt to keep the oven off during the summer.) Once cooked and cooled, the skins will slip off easily.

Purple Kohlrabi is probably new to many of you. We like to call it the “Sputnik” veg because of its unusual shape. Peel the skin carefully and then you can slice raw in a salad or braise gently. I like its cabbage flavor raw in salads this time of year.  Scallions are great sliced and sprinkled on any salad and the baby Arugula practically melts in your mouth. Be sure not to dress with an overpowering dressing. A light coating of good quality olive oil, a splash of vinegar and some salt and pepper with bring out its peppery flavor nicely.

Finally, Cilantro! My love affair with this herb is well-known, and I can’t keep myself from adding it to every salad and bean dish (as well as chicken soup!). However, the recipe below for Halloumi with cilantro, lime and caper vinaigrette is the first recipe I make when the cilantro comes in from the fields. Halloumi is a greek cheese that doesn’t melt when cooked! You can find it at Whole Foods and some Trader Joe’s and I’ve even seen it at the local grocery after I pestered them about carrying it. The recipe calls for a sprinkling of cilantro, but I usually serve the cheese over a salad of equal parts arugula and cilantro.

Bon appetit, mes amis! – Maggie

U-PICK ORGANIC STRAWBERRIES
And finally, don’t miss out on Golden Earthworm’s pick your own strawberries! It’s likely only going to last one more weekend—this coming Friday, June 21st (10am to 6pm), and Saturday, June 22nd (9am to 5pm). PYO strawberries are $4.00 a qt for CSA members.

CONNECT WITH YOUR FARM
Golden Earthworm welcomes you to explore their website to learn more about our farm and the wonderful things you can do with your weekly share.

+ FIND RECIPES + VEGETABLE INFO & STORAGE TIPS + READ MAGGIE’S FARM BLOG

If you have questions or concerns about your share, please do not hesitate to contact the farm. That is one of the benefits of knowing where your food comes from!

RECIPES FROM THE FARM
Escarole and White Bean Salad with Fennel and Gruyere
Escarole and Pine Nuts
Kohlrabi Salad
Halloumi Cheese with Cilantro, Lime and Caper Vinaigrette

Orzo with Radicchio, Escarole, Smoked Mozzarella, and Speck

1 lb dried orzo
5 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
2 cups escarole
¼ lb. speck, chopped
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice

Cook orzo in a pot of well-salted boiling water until al dente.

While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Thinly slice radicchio and escarole and add to dressing.

Continue reading Orzo with Radicchio, Escarole, Smoked Mozzarella, and Speck

In the Box: Autumn, Week #21

Radicchio
Radicchio, halved. Image via GEOF.

Veg Share*
Butternut Squash – 1 piece
Green Kale – 1 bunch
Escarole – 1 head
Radicchio – 1 head
Broccoli – 2 pieces
Fennel – 2-3 pieces
Dill OR Cilantro – 1 bunch
Spinach – 1 large .75lb bag
Bonus! Garlic seconds – 1 or 2 small pieces (Some garlic is missing a clove or two. We are using up the slightly damaged garlic which still has many good quality cloves. The brown discoloration on some of the cloves is just on the surface and is cosmetic, although you may want to cut it off before using.)
*Contents of the share may fluctuate over the week

Fruit Share
Mixed bag of Empire and Mutsu Apples

Milk Not Jails Dairy Share
Weekly dairy share pick up AND à la carte order pick up!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is October 28th for delivery on November 1st. Please place your orders for Thanksgiving Turkeys by November 5th to be guaranteed a bird!!

A few friendly reminders & updates:

Winter Veg & Fruit Shares via Winter Sun Farms
Early bird signup for the Winter Sun Farms winter share continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #21

In the Box: Autumn, Week #19

Japanese Salad Turnips
Japanese Salad Turnips.
Image via GEOF

Veg Share*
Escarole – 1 head
Mesclun Lettuce Mix with Baby Arugula – 1 bag
Baby Bok Choi – 1 bunch
Japanese Salad Turnips – 1 bunch
Green Boston Lettuce – 1 head
Baby Yukon Gold Potatoes – 1 quart
Toscano Kale – 1 bunch
Kohlrabi – several pieces
*Contents of the share may fluctuate over the week

Fruit Share
Empire Apples

Herb Share
Herb shares have ended for the season.

Milk Not Jails Dairy Share
Weekly dairy share pick up. Place your next à la carte order! Deadline is October 8th at 5pm, for delivery on October 18th. Read more here.

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite orders today! Forgot to place an order? The next deadline is October 14th for delivery on October 18th.

A few friendly reminders & updates:

CSA Harvest Festival – Sunday, October 14
Our farm’s annual Harvest Festival will be held on Sunday, October 14th from 11am-3pm. CSA members, their families and invited guests are welcome! Read more and sign up online.

Winter Veg & Fruit Shares via Winter Sun Farms
Signup for winter shares from Winter Sun Farms continues online. The total price is $137. Read more and sign up online.

Continue reading In the Box: Autumn, Week #19

In the Box: Summer, Week #4

pea_cover
Pea cover crop (img via GEOF)

Veg Share
Kohlrabi – 1 piece
Fennel – 1 piece
Carrots – 1 bunch
Cilantro – 1 bunch
Escarole – 1 head
Scallions – 1 bunch
Arugula – 1 bag
Green Romaine Lettuce – 1 head
Green Boston Lettuce – 1 head

Fruit Share
Red Currants – 1 pint

Herb Share
Starts this week!!

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Reminder: Early bird signup for Winter Sun Farms’ winter shares are *this Thursday (June 21st)!* Bring your checkbooks. The total price is $137. Read more and sign up (right now!) online.

Continue reading In the Box: Summer, Week #4

Sauteed Greens with Ginger & Sesame

recipe via Food and Wine

What a great recipe to use up those beet greens! It can easily be made the day prior and refrigerated.

Ingredients
2 pounds tender greens, such as watercress, spinach, dandelion greens, beet greens or escarole—leaves coarsely chopped, thick stems discarded
1/4 cup vegetable oil
1 tablespoon minced fresh ginger
2 large garlic cloves, minced
Pinch of crushed red pepper
Salt
2 tablespoons toasted sesame seeds

Method
1. Heat a large pot. Add the greens and cook over high heat, tossing with tongs just until wilted. Transfer the greens to a colander and press out the excess liquid.

2. Wipe out the pot. Add the vegetable oil and heat until shimmering. Add the ginger, garlic and crushed red pepper and cook over high heat, stirring constantly, until fragrant and lightly browned, about 30 seconds.

3. Add the greens, season with salt and cook over high heat for 2 minutes, stirring occasionally. Stir in the toasted sesame seeds, transfer the greens to a bowl and serve.

Yield: 6 servings

Escarole Soup with Rice


recipe via Mark Bittman, image via Evan Sung for New York Times

Ingredients
1/4 cup (4 tablespoons) extra virgin olive oil
4 cloves garlic, finely minced, plus 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (approx 1 head)
6 cups chicken, vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Directions
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings

Escarole & Pine Nuts


recipe via Golden Earthworm

Ingredients
1 head escarole, about 1 1/4 to 1 1/2 pounds
4 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts

Directions
1. Bring 3 quarts water to a rolling boil.

2. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes

3. When the escarole is tender, drain thoroughly and let dry.

4. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.

5. Roughly chop the escarole.

6. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.

7. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.

8. Add the escarole and stir until well-cooked and very soft, about 5 minutes.

9. Remove from the heat and serve immediately.

Spicy Braised Escarole

recipe via Andrew Carmellini


Ingredients
3 TB extra virgin olive oil
1/4 lb thickly sliced soppressata, cut into 1/4-inch dice
2 garlic cloves, minced
1/2 ts crushed red pepper
4 heads of escarole (2 1/2 lb), dark outer leaves removed, inner leaves coarsely chopped
One 14-ounce can diced tomatoes (or use fresh)
1 tablespoon minced oregano
Salt and freshly ground pepper
1/4 cup panko
2 TB freshly grated Parmesan cheese

Method
1.In a large soup pot, heat 2 TB evoo. Add soppressata, garlic & crushed red pepper & cook over high heat, stirring, until the garlic is golden, about 2 minutes.
2.Add escarole in batches & cook. Add tomatoes & oregano, season with salt & pepper & bring to a boil. Cook over low heat until escarole is tender, 15 minutes; transfer to a bowl.
3.Meanwhile, in a small skillet, heat the remaining 1 TB of olive oil. Add panko & cook over moderate heat, stirring, until golden, about 1 minute. Remove from heat and stir in Parmesan.
4.Sprinkle the escarole with the Parmesan crumbs. Serve & enjoy!