Summer CSA #14

Hi everybody

This weeks baskets contain lots of green compared to last week but that's how it goes. Escarole and Kale both needed to be harvested.  Greens are one of those things some people can't get enough and leave with extra bags of everything and others could do with a bag every other week!  I am most satisfied with some sort of green at every meal making it feel healthier and lighter and I hope you do too.
We are still waiting for crops like tomatoes and zucchini to go like mad and for now have been putting them in the store until we can offer some to everyone. And we are still keeping tabs on the eggs...please don't worry they will be replaced by credit we are just waiting to see in what amount.

In your baskets this week:

1 bag of Chez Nous Salad Mix
1 bag of Kale Mix
small bunch early leeks
1 Frisee Endive/1 Escarole (in bag with frisee) I combined 2 because many recipes ask for lots as it wilts alot
carrots
herb: basil and oregano

juicing bag: extra smaller chez nous mix ( we blend this into drinks all the time!)  Kale and some mint and a few stevia leaves for sweetening

This week I was on a mission to try some new escarole and endive recipes. Usually I just throw it into whatever I am cooking such as an Asian Noodle dish, soup, quiche etc...  However, I wanted to try some recipes that are particular to Escarole other than soup where it works really well.  I did some googling of Scorola which it is called in Italian and where it is used as often as spinach or Kale.  I came up with  2 recipes:

The first I chose because it was off the map for something that I would usually make because  the flavor combination was made of ingredients that I would not normally mix Anchovy, pine nuts, olives and raisins ...but supposedly  very common in Mediterranean dishes.  We served it with wild caught scallops found fresh at Sobeys and lots cucumber.  Next time I would make it different though...it had way too much dough- i would freeze half the dough for another pie and bake this open top...probably with sliced tomatoes and cheese on top.  Actually, I may just change the ingredients altogether I seen one with cod and escarole (cod and escarole

This is what i made
torta-di-scarola-savory-endive-pie-from-my-nonna-paola.html


Next, I tried a comfort food recipe which my husband further transformed into a wrap...he is the wrap master and somehow makes everything taste better in them.  I was able to freeze enough to have wraps 3 more times.
Changes I made : added 2 sausage links to the boiling potatoes and steamed the escarole over the boiling potatoes...why not?  Followed the rest of the recipe including sausage.

Here's the recipe
scarola-e-fasoli-escarole-and-beans/

A few pictures of the Scorola Pie

I let the dough rise for a good hour even though the recipe didn't ask for it.

Add caption

Like I said the dough was ridiculously thick ...we removed the top.

Now for the wraps: Made the filling of potatoes beans and escarole

We spread some garlic scape pesto and a little cheese

Then they were fried close with his fried cheese trick.

Served with steamed carrots cucumber and yogourt. 

I was in heaven...this filling works so good for a wrap!

Here's a link to a quicker Escarole Wrap: http://www.myrecipes.com/recipe/escarole-sausage--quesadillas-50400000111112/

We harvested some small summer leeks with nice long blanched shanks

Uncovering some zucchini plants - they need to be covered to give them a chance before the cucumber beetles come.

Only thing is when they are covered....the weeds go wild! Good thing for the most part it was all Purlane which is pretty easy to weed.

Tying in the greenhouse...plants have reached the roof and are being trained back down. We should be able to give everyone tomatoes soon!