The garlic is in, the winter squash is planted, the tomatoes are trellised, the weeds grow on. We are plugging away at our summer farm and oh so thankful for this sun keep it all growing.
If you haven't yet - please meet the crew this year on our website! They are incredibly hard working, fast learners, good humored and tough enough to get through this bonkers season. We're so happy to have them all here, working hard to grow all the food.
Scenes from the farm: the cub in the morning mist (now if only we could get it started), 1st succession of tomatoes all staked up, melons growing and freshly cultivated, Duma hanging in the barn, and a Sunday afternoon walk in the woods.
- 1 head escarole, outer leaves removed and saved, thoroughly washed
- Extra-virgin olive oil
- Coarse salt
- 1/2 cup pitted, crushed green olives
- Get your grill going. If you’re using charcoal, you’re looking for a not-too-hot fire (I like to think of the coals as being “soft,” which is to say they should be halfway through burning). If you’re using a gas grill, set the heat to medium. If you’re using a grill pan indoors, set it over medium-low heat.
- Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
- Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.