Sunday, November 7, 2010


This week I picked up my first autumn share, took it out of the three bags it took to bring it home, and put it on the butcher block island. Do you believe how much food is there?? It could be daunting- okay, it is a little daunting. But remember these late-harvest vegetables last longer in a cool environment, so they don't have to be prepared, frozen, pickled or eaten right away. Phew!
The share includes a pumpkin and a turban squash, 4 heads of escarole, sweet potatoes, eggplant, tomatoes, radishes, bell peppers, kohlrabi, broccoli and a big bag of Asian Mix lettuce. So, where's it all gonna go? Here are some of my plans:
I. Chili Rellenos
Mexican Brown Rice
Salad with Asian Mix, Escarole, Radishes and Tomatoes
II. Ginger Braised Kohlrabi
Eggplant and Escarole Curry
III. Braised Stuffed Escarole
Chicken Cacciatore
Linguini or Fettucini
IV. Braised Pork Chops with Apple Cider Sauce
Radish Chips
White Beans with Garlic and Thyme
V. Picante Pasta Casserole with Broccoli and Tomatoes
Sauteed Escarole
I can't put all these recipes on this little blog, but here are a few:
Kohlrabi Braised with Ginger
I had never had kohlrabi before some landed in my box at the farm. Since then I’ve sautéed them, pickled them, pureed them and put them in tons of dishes. This is one of the first dishes I made with them.
2 Tablespoons oil 
1 Tablespoon (about a 1-inch piece) fresh ginger
1 clove fresh garlic (large)
1/2 jalapeno
1/2 Tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 6 small kohlrabi with greens (about 1 pound)
1 cup water, or as needed
1/2 bunch scallions
  1. Peel the ginger and grate it with a zester or mince it. Peel the garlic and mince it. Carefully scoop out the seeds and veins from the jalapeno (you might want to wear gloves to protect your skin) and chop it. Peel the kohlrabi (I use a vegetable peeler) and cut into 3/4-inch strips. Finely chop the leaves. Trim the scallions and slice thinly on the diagonal.
  2. Heat the oil in a large wok or saucepan over medium-high heat. Add the ginger, garlic, and jalapeno pepper, and stir about 30 seconds. Add the coriander, cumin, turmeric, and salt, and then mix in the kohlrabi and leaves. Cook about 5 minutes over medium heat.
  3. Add the water, cover the pan, and bring to a simmer. Cook until the kohlrabi is tender and most of the water has evaporated, stirring occasionally, about 20 to 25 minutes. Sprinkle the scallions on top, and serve.
Braised Stuffed Escarole
1 or 2 heads of escarole
1 clove of garlic
1 cup kalamata olives
2 Tablespoons raisins (preferably golden raisins)
1/3 cup pine nuts or almonds
1/2 cup Parmesan cheese
olive oil, as needed

1. Preheat the oven to 400 degrees.
2. Trim the escarole, but keep it whole. Bring a large pot of water to boil and add the escarole. Simmer 5 to 7 minutes, until wilted, but still holding its shape. Drain and gently pat out the extra water.
3. While the escarole are cooking, peel and mince the garlic. Pit the olives, if needed, and coarsely chop. If using almonds, coarsely chop. Grate the cheese. Combine the garlic, olives, raisins, nuts and 1/4 cup of the grated cheese in a bowl and set aside reserving the remaining cheese.
4. Open up the cooled escarole and spoon the cheese mixture into the very center. Close up the heads to complete enclose the filling. 
5. Heat enough olive oil to cover the bottom of a large, heavy ovenproof skillet. Add the escarole ‘rolls’ and cook on all sides, turning them when they just begin to turn color. 
6. Sprinkle with the remaining 1/4 cup of cheese and bake for 15 minutes.

Have a wonderful week!!! I can't wait to eat my way through this share. If you want recipes for any of the dishes in the menus, just ask (in the comment section).


  1. Would greatly appreciate your recipe for Sauteed Escarole. Many thanks!

  2. What will you do with your turban squash? Mine is still looking at me from its perch on the window sill...

  3. For Lori: Here's my favorite-- surprisingly flavorful and really easy. This is my 'go-to' escarole recipe when I'm tired.

    Brazilian Style Greens
    I’ve always assumed that greens have to be cooked long and slow in order to be tender and not bitter. I was very, very wrong. This style of cooking brings out the bright flavor of the greens and they are remarkably tender.

    2 to 4 servings
    1 bunch greens, such as collard, kale or escarole
    1 small onion
    2 Tablespoons oil or lard
    1 very fat clove garlic, or 2 medium cloves
    salt and pepper to taste

    Strip the leaves from the thick stems of the greens. Stack the leaves and roll them up. Cut them into very thin strips and then separate them into ribbons. Cut the onion in half and peel and slice thinly. Peel and mince the garlic.

    Heat the oil or lard and add the onion. Cook the onion until wilted. Add the greens and cook, stirring, over high heat until wilted but still bright green, about 5 minutes. Add the garlic and stir through. Cook another 2 or 3 minutes, until the greens become quite fragrant. Season with salt and pepper and serve.

  4. For Joe: I'm still enjoying looking at them-- I think I'm going to roast one whole, and peel, cube and steam the other one, then maybe puree for freezing. And I'm going to roast the seeds like pumpkin seeds. That blog will be up next Sunday. Cheers!