JuLY 9, 10 & 11
This week’s share contains some specialty crops I wait all 12 months for…like escarole and fennel! Escarole seems to be quite a bit like lettuce, nevertheless it’s not– and shouldn’t be eaten uncooked like lettuce (except you pair it properly with a particular dressing) as a result of it has a barely bitter taste. Prepare dinner it and the bitterness disappears! Identical for the fennel. I occur to like its licorice-like taste, however when you do not, simply cook dinner it! Strive one among my favourite recipes under. Bon appetit!
Have a fantastic week, buddies!
-Maggie & Matt
Earlier than we get began with the field contents, THIS IS ESCAROLE, NOT LETTUCE! The lettuce this week is child Romaines, so it seems to be completely completely different. In case you are new to escarole, strive cooking it! Make the traditional White Beans and Escarole. It is fast and so scrumptious!
IN THE BOX…
Escarole
The most important head of inexperienced frilly leaves within the field. Not lettuce, so do not attempt to eat it in a daily salad. The outer leaves actually do should be cooked. So cook dinner the entire head in a soup or braised with white beans. It can save you among the interior whiter leaves for a small salad paired with Gruyere cheese, garlic and a dijon French dressing. You want the cheese and dijon to stability out the marginally bitter flavored leaves.
Storage: In an hermetic bag within the fridge.
What I am making: Escarole and White Beans
Parsley – Wednesday
Parsley brings such vibrant taste to salads. Additionally makes a terrific pesto!
Storage: In an hermetic bag within the fridge.
What I am making: Parsley & Quinoa Salad
Cilantro – Thursday & Friday
Love the flavour of cilantro in rooster soup or guacamole. Additionally makes a terrific pesto!
Storage: In an hermetic bag within the fridge.
What I am making: Cilantro Pesto & Pasta
Fennel
New to fennel? Strive braising it. OR slice it up and freeze it. Pull out a handful so as to add to Minestrone soup later within the season. It is that particular ingredient that provides a beautiful wealthy taste.
Storage: In an hermetic bag within the fridge. Take away the highest stalks earlier than storing. You need to use them to taste shares.
What I am making: Braised Fennel AND a fennel & escarole salad.
Salad Turnips – Wednesday
Get pleasure from these slice uncooked with a sprinkle of sea salt, or put them on the grill! Prepare dinner the greens like spinach. I like them alongside my eggs for breakfast.
Storage: In an hermetic bag within the fridge. Take away the edible greens from the roots and retailer individually.
What I am making: Herby Grilled Turnips
Pink Beets – Thursday & Friday
So candy! Strive them roasted after which cooled in a salad.
Storage: In an hermetic bag within the fridge. Take away the edible greens from the roots and retailer individually.
What I am making: Roasted beet salad with goat cheese.
Child Romaine Lettuces
This can be a selection referred to as “Newham” which has a good head. I like the crunch and the cuteness of the small heads. Only one makes the proper medium-size salad. So now you’ve got 2 salads price!
Storage: In an hermetic bag within the fridge.
What I am making: Salad!
Summer season Squash – Wednesday
The season is simply beginning!
Storage: In an hermetic bag within the fridge.
What I am making: Squash on the grill!
Zucchini
The season is simply beginning!
Storage: In an hermetic bag within the fridge.
What I am making: Zucchini fritters
Pink Kale
Do you know that kale is likely one of the most nutrient-dense greens, filled with nutritional vitamins, vitamins and minerals?! It is also tremendous versatile. Kale salads, smoothies, pastas, steamed, sauteed, added to soups, I might go on…. In order that’s why we develop it for you. We wish you to be wholesome and glad and study to like what your physique loves you to feed it! Fast word…when you steam kale till tender after which toss with garlic and olive oil, it is a fast and easy facet dish stuffed with vitamin. This one bunch of kale will cook dinner down to simply 2 vegetable parts. We normally cook dinner up a minimum of 2 bunches of kale at a time to feed our household of 4 one facet dish.
Storage: In an hermetic bag within the fridge.
What I am making: Steamed and tossed with garlic & olive oil
OUR QUALITY GUARANTEE
When you ever obtain an merchandise that’s broken, please tell us immediately and we’ll fortunately exchange it for you.
information@goldenearthworm.com
FAVORITE RECIPES
Roasted Beet Salad with Feta
Roast the beets very first thing within the morning. Then allow them to cool for this scrumptious salad!
Cilantro Pesto
Scrumptious on pasta!
Braised Fennel with White Wine
Fast and straightforward traditional
Caramelized Fennel Salad with Goat Cheese
*A Recipe Favourite*
Escarole & White Bean Salad with Fennel and Gruyere
Escarole & White Beans
Makes use of an entire head of escarole and is ideal for a fast supper!
Herby Salad Turnips
An effective way to cook dinner these in your grill!
Parsley & Quinoa Salad with Chickpeas
