Beets
Fennel
Escarole or Frisee
Black Twig Apples
Lacinato Kale or Broccoli Raab
Maules Red Hot or Leutschauer Paprika
Peppers
Garlic
Dill
We are excited for this week’s share as it includes some very special items, perfect for cooking with our current fall like weather. On the farm we have 3 very old apple trees, two Black Twig and one Arkansas Black. We have been very sporadic in our management and care of these trees, although we annually mulch the ground around their trunks and every few years we do emergency pruning. Our yields from these trees is equally as sporadic; but this year we had a really good harvest and utilized our September CSA workday to get them sorted and packed away in our cooler for storage. For the first time in years we are able to include a few Black Twig apples in each CSA share. Black Twig apples originated in Tennessee around 1833, maybe being a seedling from Winesap and closely related to Arkansas Black. They have firm yellow flesh and a concentrated tart flavor, sometimes we describe as – similar to a jolly rancher, intensely sweet and tart. Our apples have a lot of exterior damage and some interior damage; but what can be eaten is so delicious and will standout even in small amounts. Think about eating them with your favorite cheese, grated in a salad, or even paired with pork or something very salty. This week’s CSA sees the return of some favorites; dill, fennel, and escarole (some people may get Frisee, as the deer are doing their best to damage the escarole). Everyone will get Broccoli Raab, this week or next. This green is almost always perfect when sautéed with garlic, anchovy, and red pepper. Either the Maules red hot or Leutschauer paprika would be perfect in this mix. Mince part of a pepper and add to the pan with the garlic, the mild heat will not disappoint when paired with bitter greens. Fall is truly here, so get cooking and enjoy the share……Autumn and Brian
What is Broccoli Rabe? (And How Should You Cook It?)
Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner (Use Kale as a substitute)
Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans
Barley Soup with Greens, Fennel, Lemon, and Dill
Escarole and Fresh Herb Salad with Apples and Pomegranates
Escarole And White Bean Salad With Fennel And Gruyere Cheese
Escarole and Rice Soup – The Classic Italian Cookbook by Marcella Hazan
1 head escarole (3/4-1 lb)
2 TBL finely chopped yellow onion
¼ cup butter
Salt
3 ½ homemade meat broth or 1 cup canned chicken soup mixed with 2 ½ cups water
½ cup rice preferably Arborio
3 TBL fresh grated parmesan
Detach escarole leaves discard any that are bruised and wash the rest in multiple waters until clean. Cut into ½ inch wide stripes In stockpot sauté onion in butter over medium heat until nicely browned. Add escarole and a light sprinkling of salt. Briefly sauté the escarole, stirring once to twice. Add ½ cup of broth and cook over very low heat until escarole is tender (25-45 depending on freshness and tenderness). When escarole is tender add rest of broth, raise heat and bring to a boil. Add rice and cover. Cook rice 15-20 minutes, stirring occasionally until just al dente, firm to the bite. Off the heat, mix in the Parmesan cheese. Taste and correct for salt, spoon onto plates and enjoy.