THIS IS A WEEK “B” for bi-weekly members
The summer time harvests are beginning to “bulk” up this week! We’ll do our greatest to maintain some cooking greens and salad greens within the packing containers every week, however you’ll be able to see that we’re beginning to get into squash, carrots and much extra goodies to return!
The escarole seems to be like lettuce, however it may be distinguished by its frilly leaves. It’s a member of the chicory household, so it has that decidedly “bitter” taste when eaten uncooked. Cooking removes the bitterness. I’m sharing a couple of recipes right here for cooked escarole, however I do love to avoid wasting a couple of of the interior leaves for a uncooked salad with a lemon French dressing and freshly shaved pecorino cheese.
NOTES ON STORAGE & USE
Take away the tops from the carrots and retailer them in an hermetic container. All of the greens might be saved in an hermetic bag collectively. The zucchini is ok within the produce drawer of your fridge.
WILTED GREENS?
It occurs on this warmth when the greens get dehydrated. To not fear! Fill a really giant bowl with chilly water. Dunk the greens into the water and allow them to float round in there till they “perk up”. It may possibly take as much as quarter-hour of being submerged. That is okay and good for the greens! Shake off extra water and retailer in an hermetic container within the fridge.
