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Dear Common Thread CSA Members,
What a beautiful fall! We are enjoying the blue skies, sun, and comfortable temperatures. We are well into fall vegetables now - lots of greens, winter squash, potatoes, and roots. It's a great time to make soups! Some of my favorite fall soups are potato leek soup, beet borscht, squash soup, and root soups (carrot, parsnip, celeriac, etc.) I sometimes add a half cup to a cup of cream to my squash and root soups which bring them from being tasty to almost dessert.
We have lots of escarole ready right now. Escarole with white beans is a classic dish. Around here, we've learned that the more popular dish is Utica Greens. For any of you who haven't tried this yet, here is a recipe:
Utica Greens, from Chanatry's supermarkets, found on www.food.com
1 large escarole (or 2 small heads)
4 slices prosciutto, thin slices, chopped
1 -2 garlic clove, chopped
2 tablespoons olive oil
2 long italian hot peppers, seeded & julienned
1/2 cup breadcrumbs
1/4 cup pecorino romano cheese, grated
1 cup chicken broth
salt and pepper, to taste (at the very end)
Directions:
Clean and rinse escarole twice; chop in large pieces.
Boil down for 5 or 6 minutes so it's tender and wilted.
Place olive oil in a saute pan and heat.
Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
Add seeded peppers and cook another minute or so.
Add the escarole and all the other ingredients in the pan.
Gradually add the bread crumbs and grated cheese, tossing gently until blended.
Taste for final salt and pepper seasoning.
Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.
We also have a lot of frisee right now. Frisee, like escarole, raddichio and dandelion, is a member of the chicory family. Frisee is less bitter than the other greens and the curly/frizzy leaves are great in salads, adding a very nice texture and flavor. You can find out more about frisee and find a few recipes at http://kitchengardenfarm.com/vegetable-pages/frisee
Yours in the field, Wendy and Asher
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