Hello all! The produce stand this week will be up and running on Saturday from 9 am - 1 pm. And this week we have a new addition to the stand table....that delicious leafy cooking green....ESCAROLE.
If you enjoy cooking kale or collards - expand your horizons and experiment with escarole in a dish! It carries a sharper taste than kale and will offer something new for the palate. Many people liken it to radicchio and can be used in salads, however escarole is less bitter than it's endive cousin. It can also be cooked down to remove some of it's sharp flavor.
Escarole is commonly found in Northern Italian dishes....one of our favorite recipes is escarole and beans - divinely rich and creamy and great with some warm, crusty bread as an appetizer or side dish. See below for the recipe!
And this leafy green is packed with nutrition...
It has the lowest count of calories of leafy green veggies and is high in antioxidants vitamin A, beta-carotene, vitamin C and various other vitamins and minerals. Due to it's high nutritional content and low calories - it's a great veggie to add to a low-fat diet.
You will also find this Saturday at our stand...
farm fresh eggs
pecans
kale
icicle radishes
beets (along with their delicious greens!)
escarole
...and maybe even some cauliflower!!
So stop on by 1051 Rose Creek Drive (Wat-town of course!) for your farm fresh fix! And you now the drill....if you don't immediately see us - give us a honk...we're probably somewhere in the garden. :)
And here is that recipe (serves 4 bowls):
ESCAROLE & BEANS RECIPE
Ingredients:
3 tbsp olive oil (divided)
2 large heads escarole
salt and pepper to taste
1/4 tsp red pepper flakes
1 clove garlic, minced
2 (16 oz) cannellini beans, undrained
3 sprigs fresh parsley, chopped (optional)
Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Hope to see you all Saturday!
For the love of community and all things farming,
Your local farmers,
Will, John & Dana
--
The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029
1051 Rose Creek Drive
Watkinsville, GA 30677
706.254.9391
575.613.2029
