Week 2 2015 CSA

Produce this Last Week of June 2015

Mesclun Mix,  Lettuce,  Vivid Choi,  Kale,  Escarole,  Dandelion Greens,  Cilantro,  Vermont Cranberry Beans

 

We hope you enjoyed your fresh vegetables last week!

Escarole is in the chicory family and is often seen in Italian restaurants in either salads or cooked.  In a salad, you can pair it with a citrus fruit, which will temper its sharpness.  It is also seen cooked with garlic and olive oil or as “beans and greens.”

Beans and Greens

Cut escarole in half then in quarters from the stem side up through the leaves.  Rinse well.  You may have to separate leaves to remove all of the soil as escarole grows very close to the ground.   Heat some olive oil, about 1-2 Tbsp in a skillet over medium heat.  Add escarole leaves and sautee’ for 5-6 minutes, stirring constantly.  Add minced garlic and stir over low heat for another 2 minutes.  Add your favorite beans, such as Vermont cranberry beans or cannellini beans.  Cook another minute or two until heated through.

Kale with Garlic and Olive Oil

Rinse kale and shake off excess water.  Chop stems of kale and add to a large pot with 2 Tbsp olive oil over medium heat.  Add sea salt and stir, cooking over medium heat for 4 minutes.  Add chopped leaves and stir to coat with oil.  Turn heat to low and put lid on pot.  Cook, about 10 minutes, stirring frequently.  Serve alone as a side dish or add extra olive oil and mix with pasta for a one dish, healthy meal.

 

Next Week

radishes,  thyme,  chard,  mesclun,  dill