Week 15 is all about salads! We're harvesting salad greens, small crisp radishes, adorable little tomatoes and carrots, which are great mandolin sliced or grated for a salad. The weather is warm this week so it's been good for ripening tomatoes and fruit in general, but it's also good weather for big outdoor salad lunches. I've been making salads in the biggest bowl I have in the house and eating it at our picnic table or in the hammock. Nothing like eating salad in a hammock! Favorite dressing ingredient at the moment is nutritional yeast. I use a simple olive oil and vinegar dressing plus the yeast sprinkled on top for a salty cheesy and very satisfying salad.
This week everyone is getting:
Florida brown rice
Large shares also get:
Choice between hon tsai tai or rainbow chard
Choice of a fresh herb: oregano, parsley, chinese leeks
Eros escarole forms a large tightly packed head of leaves that look like lettuce and can be used in place of lettuce or with lettuce for a salad. But escarole is way more diverse than lettuce. I just found an awesome recipe section in Martha Stewart's website with 22 very different and very simple recipes; things like escarole and apple salad, sausage and escarole pasta and escarole heart with lemon-pumpkin seed vinaigrette. Check it out for some serious dinner inspiration.
Carrots and radishes are both beautiful and fun salad additions. Thanks to the cool weather recently, both of these crops developed nicely and should be very crisp and sweet, better enjoyed fresh rather than roasted or stir fried.
Last time we included cabbage in the shares I wrote about a roasted cabbage wedge recipe I had been recommending since last season. Here's a link to the actual recipe; the pictures alone will make you want it. I like that it is something a little bit different than what usually comes to mind in terms of turning a cabbage into a meal. The prep time is just a few minutes and the combination of vinegar, mustard and sharp pecorino romano cheese is perfect.