Fall Eye Candy

I can’t stop staring at and taking pictures of our fall fields. All of our successions were planted on time, and with the a smaller tomato season we’ve had time to weed when we need to. It’s been a bit dry but luckily we are set up to irrigate as needed. It’s such a contrast from last season when we would watch each planting sprout and rot as the rain fell and fell. What a difference dry weather can make. We’re looking forward to a bountiful fall season (we hope).

The share:

head lettuce

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

radishes

hakurei turnip

escarole

frisee

sweet peppers

hot peppers

cherry tomatoes

standard tomatoes

shishito peppers

onion

garlic

Lemony Escarole Salad with Peaches and Feta

https://www.foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil

3/4 teaspoon finely grated lemon zest

1/4 cup fresh lemon juice 1 garlic clove, finely grated

Pinch of sugar Kosher salt

Freshly ground black pepper

2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces

2 large peaches—halved, pitted and thinly sliced

2 cups yellow cherry tomatoes, halved

2 Persian cucumbers, thinly sliced crosswise

1/2 small red onion, halved and thinly sliced

6 ounces feta cheese, crumbled (about 1 1/2 cups)

Ground sumac (see Note) and/or dried oregano, for garnish (optional)

How to Make It

Step 1

In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.

Step 2

Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

Notes

Sumac, a fruity, tart Middle Eastern spice, is available at spice shops and online from kalustyans.com.