Hello members and friends,
The sugar snap peas are 8 feet tall, the summer squash and cucumber plants are pumping out succulent fruits, some of the garlic is harvested (and curing in the barn – it’ll be ready in a few weeks) and today we pulled out several beds of spent greens – it’s definitely summer.
We took advantage of the stretch of sunshine to get a lot of good weeding done, and seeded newly emptied beds just in time for tonight’s rain. This week, we have a few unique specialty items for you — a little bit of chervil to add to salads and some curly endive (aka frisee). The chervil tastes a bit like licorice and looks a little like curly parsley. It’s great raw, mixed in with your mesclun. Curly endive is an enjoyable “bitter” green that can be eaten raw when blanched, or cooked when not blanched. We intend on blanching it soon, but this week, you will need to cook your frisee–braised with a fat (apparently duck fat is the best, but bacon or butter will do superbly) or olive oil or in a soup. We ate some sauteed in homemade lard with diced onions and then topped with some salt and sriracha sauce and loved it.
This week’s share:
- Sugar Snap Peas
- Curly Endive (Frisee)
- Zucchini/Summer Squash
- Salad Mix
- Chinese/Napa Cabbage
- Green Cabbage
WES AND BRYN’S SIMPLE FRISEE SAUTEE
Cut up a medium-sized onion and slowly carmelize it in butter, oil or bacon grease in a large frying pan or wok. Chop up the frisee, discarding the stem end of the head. If you want, also chop up a bunch of kale and mix together. When onions are near done, add chopped greens and sautee for two to three minutes. Add a healthy pinch of salt, garlic powder (or minced fresh garlic), and red pepper flakes (optional). Serve with pasta, on rice, or as a side.
PASTA WITH CHICKEN, CURLY ENDIVE AND BLUE CHEESE (would also be great without the chicken) (Courtesy epicurious.com)
- Ingredients: 1 pound gnocchi or shell pasta; 3 TB olive oil; 1 red onion, sliced lengthwise; 4 skinless, boneless chicken breast halves, cut crosswise into 1/3- to 1/2-inch-thick slices; 4 tsp chopped rosemary; 1 head of curly endive very coarsely chopped; 1 1/2 cups crumbled blue cheese; optional 3/4 cup coarsely chopped roasted walnuts
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large deep skillet over medium-high heat. Add onion; sauté until slightly softened, about 4 minutes. Sprinkle chicken with salt and pepper; add to skillet with rosemary and sauté until chicken is almost cooked through, about 4 minutes. Add endive; toss until slightly wilted and chicken is cooked through, about 1 minute. Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add chicken mixture, blue cheese, and enough pasta cooking liquid to moisten; toss to blend. Season with salt and pepper. Transfer to large bowl; sprinkle with nuts, if desired.