Savoy Cabbage
Seminole Pumpkin
Winter Storage Tomatoes
Carrots or Beets
Escarole
Lettuce
Parsley
This week’s share includes some special items; our traditional southern heirloom Seminole pumpkin and Spanish winter storage tomatoes. The storage tomatoes look a bit like a plum or a peach, and have a very thick wall which allows us or you to store them in a cool place for many months. Traditionally these are used in dishes like pan de tomate or a quick pan sauce and although they do not have the complexity of summer tomatoes, they can be very delicious. Seminole pumpkins store very well in a cool, dark environment. They make fabulous pumpkin pie, so feel free to hold onto it for thanksgiving festivities, if you can. Or make one of the recipes below. Enjoy the share….Autumn and Brian
Reginetti with Savoy Cabbage and Pancetta
Polenta, Gorgonzola, and Savoy Cabbage Torte
Roasted Pumpkin Ravioli With Brown Butter, Sage, And Pine Nuts
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.