Extremes
What a season of extremes. We've gone from cold and wet to hot and dry. The harvest has gone from just enough to way too much. It can be jarring on the system to be constantly figuring out how to deal with too much water and hardly enough crops harvest straight to setting up the irrigation and looking around the farm trying to figure out what to do with it all. We know this season of extremes is now the new normal and it's up to us to figure out how to adapt. So, we'll keep the sprinkler going day and night and enjoy our bounty.
Scenes from the farm: Breezy with some beautiful napa cabbage, Ember harvesting radishes, the tiniest bell pepper ever, the largest watermelon radishes ever, sweet pepper, tomatoes, and Kim being a dandy-lion.
The Share:
salad mix
arugula
specialty greens
head lettuce
spinach
watermelon radishes
radish bunches
escarole
napa cabbage
sweet peppers
eggplant
hot peppers
swiss chard
kale
kohlrabi
cherry tomatoes
heirloom tomatoes
potatoes
onions
garlic
winter squash
Recipe of the week:
ESCAROLE WITH PAN-ROASTED GARLIC AND LEMON
http://www.nytimes.com/2001/01/31/dining/bridging-seasons-with-escarole.html?mcubz=1
Time: 40 minutes
1 large head escarole
8 to 10 cloves garlic, peeled
1/3 cup extra virgin olive oil
Juice of 1/2 lemon, or to taste
1/2 lemon, cut into 6 wedges.
1. Slice escarole crosswise into ribbons about 1 1/2 inches wide. Rinse escarole well, drain, and pat dry with paper towels. Set aside. Halve (lengthwise) any large cloves of garlic; cloves should be of uniform size. Set aside.
2. Place a 12-inch or bigger sauté pan over medium-low heat, and add olive oil. When oil is warmed, reduce heat as low as possible. Add garlic, and toss to coat well with oil. Cook partly covered, stirring occasionally, until garlic is translucent and very tender, about 25 minutes. Do not allow garlic to brown or it will be bitter.
3. When garlic is tender, raise heat to medium-high, and immediately add escarole. Toss escarole until it is well-coated with oil and just begins to wilt, about 1 minute. Add lemon juice to taste, and toss again. Add lemon wedges, and toss until escarole is barely tender and still green, about 2 minutes. Serve immediately.