Jun
20
    
Posted (Steven) in News, Recipes

This week’s newsletter includes recipes for salad dressing, sauteed greens, and a white bean and garlic scape dip.

Week 2 Newsletter


 
Jun
29
    
Posted (Steven) in News

This week’s newsletter includes recipes for escarole & bean soup and penne with mushrooms & sorrel.

Week 4 Newsletter


 
Sep
22
    
Posted (Ashley) in News

Introducing Week 16th’s Recipes, Enjoy:

* SAUTEED ESCAROLE WITH ANCHOVIES

* ALCHEMICAL KALE

* WARM ROASTED BEET SALAD WITH SAUTEED LEEKS,
TOASTED WALNUTS, AND HERBED CHEVRE

* CARROTS WITH THYME, CUMIN AND
ORANGE BUTTER

newsletter-week-16


 
Jul
28
    
Posted (Ashley) in 88th Street CSA, News, Recipes

What a delightfully Italian-inspired week! Rose will be on vacation until August 19th, so newsletters may be irregular until then – if you have any recipe suggestions for that week’s vegetables or fruits, please feel free to forward them to info88csa@gmail.com and we will get them on the website.

This week’s recipes include Eggplant Cannelloni, Zucchini with Vinegar and Mint, Escarole Stuffed Pizza and Sardines with Sicilian Fennel Salad

Happy eating!

Newsletter Week 8


 
Jun
23
    
Posted (Member2Member) in Recipes

Swiss chard & escarole are both dark (a.k.a. cooking) greens.  To store, wrap unwashed greens in a clean, damp kitchen towel or damp paper towels, then cover loosely with a plastic bag. 

Swiss chard has large, crinkled leaves on fleshy, ribbed stems and a distinctive, acid-sweet flavor.  It is tasty cooked on its own but is often cooked in omelets, pies and other dishes.

Escarole is a slightly bitter member of the chicory family with broad, ruffled leaves and may be eaten cooked or raw. The bitterness is easily tamed by cooking or smoothed by olive oil.

Sauteed Escarole
1/4 cup extra virgin olive oil
1 tablespoon minced garlic
1 or 2 dried chilies, or 1 teaspoon dried red chili flakes, or to taste
1 red or yellow bell pepper, stemmed, seeded and cut in strips
Salt and pepper to taste
1 1/2 pounds escarole

1. Put all but 1 tablespoon oil in a large, deep skillet or casserole that can be covered, and place over medium heat. Set aside 1 teaspoon garlic, and put the rest in the oil, along with chilies, bell pepper, salt and pepper. Cook, stirring occasionally, until pepper softens, about 5 minutes.

2. Add escarole, along with 1/2 cup water, and adjust heat so mixture simmers steadily. Cover.

3. Cook about 20 minutes, checking and stirring occasionally and adding water if mixture starts to dry out. When escarole is tender, remove lid, and raise heat if necessary to cook off excess liquid; stir in reserved garlic, and cook a minute more.

4. Taste, and adjust seasoning. Serve hot or at room temperature, drizzling with reserved olive oil just before serving

Don’t forget to look in our CSA cookbook, Recipes from America’s Small Farms, for tips on handling, preparing and storing all our veggies.

- Heather Parlier