We’ve Got the Beets

Garden Shares

beets – broccoli – escarole – fennel – butter head lettuce – red rain mustard – pac choi – radish – summer squash – turnips – sage

Fruit Shares

1 bag Rainier Cherries

1 bag Peaches

ESCAROLE

Every year we grow escarole in honor and memory of our dear friend Kyle.  Kyle introduced us to escarole first.  Though his family used escarole growing up in a delicious white bean and escarole soup, Kyle had a great spirit of adventure and experimentation in life and in cooking.  So when he suggested we try this unknown vegetable, we were excited.  Escarole looks similar to a green leaf lettuce, but has a more tonic, bitter flavor.  Though it is usually associated with a cooler season elsewhere, it grows beautifully in this climate throughout the summer.

If  this is your first introduction to escarole, we suggest you approach it with a sense of adventure.  And give thanks to our friend Kyle if you find you like escarole.

There are many recipe variations of White Bean and Escarole soup online.  Here is one that also uses sage sprigs.  http://www.altacucinasociety.com/recipes_detail.asp?id=53

If you’re looking for ideas other than soup, below is a comprehensive link to escarole recipes on the Seasonal Produce Recipe Guide on the Martha Stewart Website.  This looks like a great resource to help use your share contents throughout the season.  The vegetable types are broken up seasonally.  Just remember we have a cool season here so some of your share favorites may be listed in the fall, winter, and spring sections.  Beets, fennel, radish, and many other vegetables are listed.

http://www.marthastewart.com/photogallery/escarole-recipes

BEETS

Beets are easy to enjoy.

1.  BOIL.   Boil until a fork easily spears the beets.  Peel with a knife or rub off skin. Chop in cubes or slices.  Dress with butter and salt or a vinnagrette. Enjoy.

2.  SAUTE.  The beet tops on your beets make a great cooking green similar to chard.  Saute your beets and greens together in a skillet with butter, olive oil or bacon grease.  First saute peeled and  chopped beet roots.  When they are nearly cooked add the greens to finish.  Add garlic, onions, salt and balsamic vinegar or soy sauce to your liking.

3. ROAST.  Peel and chop beet roots.  Coat in olive oil.  Season with salt, garlic and herbs.  Place beets on a sided sheet pan and pop in a  450 degree oven for 40 minutes to an hour and 15 min. depending on the size of your beet chops.   Fennel would also be great added to this roast.

FENNEL

Here are a few recipes for fennel bulb from my go to site, Simply Recipes

http://simplyrecipes.com/tag/Fennel

  Fennel and Beet Salad

http://agoodappetite.blogspot.com/2009/07/roasted-beet-and-fennel-salad.html

And if you want to use that beautiful fern on your fennel bulb here are a few suggestions.

-Freeze the fronds and pull them out to use as an addition to soup stocks.

– Add chopped fronds as a  garnish on salads, soups, and seafood.

SAGE

Fried Sage Leaves

Try fried sage leaves as an accompaniment to a burger as this recipe suggests.

http://www.saveur.com/article/Recipes/Fried-Sage-Leaves

Start Drying Herbs for Winter

Now is a great time to start drying herbs for winter.  It is so easy to dry herbs in our climate.  There are a couple ways to do it.

– Lay herbs out in a single layer on an old window screen in the sun.  Use another screen to cover and keep bugs off.  After a nice sunny day or two your herbs should be dry.

– Take your bunch and hang it up side down in your kitchen.  Wait a few days and the bunch should be dry.

With both of these methods simply crush up the herbs when fully dry and store in a glass herb jar in your kitchen.

 

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *