Escarole with Beans

Escarole is another hearty, cool-season green, closely related to Radicchio. It tends to be a bit on the bitter side, especially before it has endured a good frost, thus we like to prepare it with some heat (braised, wilted, seared, in soups, etc). Others prefer it raw and crisp in a salad.  More Escarole recipes … More Escarole with Beans

Frisee

Frisée (aka curly endive).Yes, it’s another semi-bitterish flavored green. But come on now, we all like bitter things… coffee, chocolate come to mind. We just have to get used to embracing a bit of bitter in our salads as those are the types of leafy vegetables that grow best in the cool season. The Europeans … More Frisee

Roasted Delicata

Delicata Squash is hands down our favorite squash (well… hands down tied with buttercup squash). Like with all our winter squash, we take the lazy (but wise) person’s approach and put the whole thing in the oven at 400 degrees and bake it until it can be pierced with a fork. Then we cut it … More Roasted Delicata

Sesame Mustard Greens

2. Mustard Greens. Hmmm. Not sure you’re into them? Well, I just read a Huffington Post article that claims they are as nutritious as KALE (I’ve never heard that before— but they must be close). Substitute these guys for any recipe with kale, collards, or chard (and just cook them for 1/2 the recommended time). … More Sesame Mustard Greens

Week 4

In this share: Mustard Greens, Kale, Frisee, Delicata Squash, Garlic, Celeriac, Yellow Onion, Carrots, Apples (bonus from our landlords ) COVER CROPS! It’s that time of year again when the field transforms, bed by bed, from a mosaic of lush greens into a growing blanket of brown. The summer crops have all been tilled in … More Week 4