WEEK of JUNE 23, 2008 | ISSUE #4

HAPPENINGS news & musings from the fields

News from the fields What a strange stretch of weather we've been having! It's been difficult getting into the fields with the tractors when it's so wet. However, we did manage to plant sweet potatoes and hill potatoes this week. We also started our fall plantings of broccoli, cauliflower and brussels sprouts.

Can't get enough? If you're desperate for more farm news (and photos!) then you should check out our blog!

this week's HARVEST

ESCAROLE | Qty: 1 head
The inner leaves of this bitter green are delicious in salads. The outer leaves are great sauteed, or you can try one of the recipes below. If you are going to eat it raw, we recommend soaking in cold water for 1/2 hour to reduce the bitterness.

RED OAKLEAF LETTUCE | Qty: 1 head
A beautiful lettuce with interesting shaped leaves.

CABBAGE | Qty: 1 piece or 1 bag
I love cabbage salads in the summer. Try slicing a whole head of cabbage thinly and tossing in a bowl with toasted sesame oil, sesame seeds, sea salt (or umeboshi vinegar), thinly sliced red onion, and minced garlic.

COLLARDS | Qty: 1 head
A wonderful southern green. Cook like you would kale or any other green. Sauteed with garlic, added to soups, or search our recipe page for recipes from past newsletters.

SWISS CHARD | Qty: 1 head

FENNEL | Qty: 2 bulbs
Fennel bulbs are delicious when braised. Try this week's recipe!

BASIL | Qty: 1 bunch

RED BEETS | Qty: 1 bunch
You can eat the beet roots AND the beet greens!

Note: The contents of the veggie boxes can change, depending on the day of the week. We update this veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.

RECIPES from the farm & from our friends

ESCAROLE AND WHITE BEAN SALAD WITH FENNEL AND GRUYERE CHEESE
Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown

1/2 cup small dry white beans 1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
Pepper
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don't burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.

Mustard Vinaigrette

1/4 teaspoon dried tarragon
1/4 teaspoon fennel seeds
1 1/2 Tablespoons sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
2 Tablespoons creme fraiche or sour cream (or plain soy yogurt)
6 tablespoons virgin olive oil

Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.

ESCAROLE SOUP

1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper -- to taste
croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired.

BRAISED FENNEL

1 large fennel bulb or 2 small bulbs
2 tablespoons butter
1 small clove garlic, whole
1/2 teaspoon thyme
Salt and freshly ground black pepper
1/4 cup dry white wine, optional
Water and/or chicken stock, to cover

Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine, if using, and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper, to taste.