Weekly Share June 6th – 12th

Basil
Escarole
Swiss Chard
Arugula or Salad Mix
Lettuce (Canary Tongue or Butterhead)
Hakurei Salad Turnips
French Breakfast Radishes
Summer Squash or Zucchini
Spring Onions (Cippolini, Candy, or Tropea)

If you like to grill, this week’s share has a nice assortment of options. The escarole, spring onions, summer squash, and even turnips would all be delicious simply done with salt, pepper, and a little oil paired with steak, fish, chicken or eaten on their own. The turnips and radishes can be mandolined or grated and then dressed with rice vinegar, salt, and a touch of sugar, left to sit for 30 minutes and then added atop any leafy green salad with a little feta or goat cheese. We have included two recipes for cooked escarole, but we also love eating it as a salad with homemade croutons, parmesan, bacon, and dressed as a ceaser or with lemon and olive oil. It is delicious. We hope you enjoy the share……Autumn and Brian

Grilled Escarole

 Charred Corn Tacos with Zucchini-Radish Slaw

Sicilian-Style Chickpeas with Carmelized Onions and Escarole

Provençal Zucchini and Swiss Chard Tart

Roasted Baby Turnips With Spicy Mustard Dressing

Charlie Bird’s Farro Salad