Pickup #16
The bounty of September is here! As our summer veggies transition out with the cooler nights, the greens and roots of fall begin to really come in. We are oh so grateful for the drop in temperature - this time in between sweltering heat and frozen fingers is the absolute best. We were able to transition many of our spring fields into cover crops before the rain last week to add nutrients and hold the soil in place for winter. We will be continuing to clean up our summer mess and begin to prepare for winter- it comes oh so quickly. The last of the peaches are this week will give way to apples - from our own little orchard! And so many greens are coming your way!
Scenes from the farm: oats and peas is the seeder for cover crop, the fall brassica patch, the top meadow on a beautiful day, fennel and radicchio (our 2 fave fall crops) looking great!
garlic (2 bulb)
scallion (1 bunch) (limit 1)
specialty greens (red and green baby mustard and baby kale) (bag)
swiss chard (bunch)
beets (1 pint)
onion (3)
Sweet peppers (4 peppers)
Italian Eggplant (2)
Fairytale Eggplant (1 pint)
Shishito peppers (1 quart)
Mixed herb bunch
White potatoes (1 quart)
Red Potatoes (1 quart)
Fingerling potatoes (1 pint )
Cherry Tomatoes (1/2 pint)
Hot peppers: 1 pint jalapeno, 1 quart mixed hot chilis
jimmy nardello frying peppers (1 quart)
broccoli raab (1 bunch)
arugula (1 bag) Limit 1
radish (1 bunch) limit 1
hakurei turnip (1 bunch) limit 1
Unripe green tomatoes (2 lbs) limit 1
Escarole (1 head)
Castefranco Radicchio (1 head)
Tatsoi (1 head)
Fennel (2 bulbs)
Escarole and Bean Soup
https://www.foodnetwork.com/recipes/giada-de-laurentiis/escarole-and-bean-soup-recipe-1914906
Level: Easy
Total: 22 min
Prep: 12 min
Cook: 10 min
Yield: 6 servings
Ingredients
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Directions
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.