Weekly Share June 6th – 12th

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)

escarole_2014If 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
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