Week 12 – fingerlings, walla wallas, chicory…

20140806-102312-37392041.jpgKale is back in action in the share this week after a hiatus to recharge a bit.  The tomato harvest is larger this week, making it really feel like summer on the farm now.  Monday’s share had a head of lettuce in it.  Thursday will not, but may have some cut lettuce mix instead.  Cucumbers and summer squash/zucchini keep trucking along.  Carrots are back this week too.  Some new items this week: walla walla onions with tops, wild chicory greens, and fingerling potatoes.  The walla walla’s as you probably know are sweet onions and their tops can be used like scallions.  The chicory greens are similar to dandelion greens if you’ve had those.  They are a bitter salad green (nice with citrus or nuts and cheese), or can be cooked (see below for an idea).  Some of you may know that chicory root can be dried and ground for use as a coffee substitute, but did you know you can eat the tops?  These bitter greens are related to escarole, radicchio, and frisee, and are super good for your digestion.  The fingerling potatoes are the variety “Laratte” (same as last year) and I think they are about the tastiest potato I’ve ever had.  Let me know what you think of them.  Try cutting into thin slices, pan frying with oil and salt and eating with a few fried eggs for breakfast.  That’s what I did with them this morning and it was incredible.  Recipes recipes recipes!

braised chicory (from http://www.culinate.com/recipes/collections/Contributors/margarett_waterbury/braised_chicory)


1 bunch chicory or other leafy green (dandelion greens, escarole, kale, chard, etc.)
2 tbsp olive oil
2 garlic cloves, sliced thinly or minced
pinch of red pepper flakes, to taste
juice of 1 lemon
pinch of salt


  1. Bring a pot of salted water to a boil while you wash and coarsely chop the chicory into ribbons. When the water boils, add the chicory and cook for a very short time, 1 to 3 minutes depending on the age and sturdiness of the green. When it is tender but not mushy, drain in a colander and let the greens cool enough to handle safely, then squeeze out all the water you can. Set them aside.
  2. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and chile flakes to the oil and cook until fragrant, just a minute or so. Add the greens and turn up the heat to medium-high. (The idea is to quickly raise the temperature of the pan so as to actually sauté the greens, rather than slowly steam them as the pan returns to temperature after their addition.) Cook for 3 to 5 minutes, again depending on the texture of your chosen green, until the greens are tender and just beginning to crisp or brown on a few edges. Add the juice of one lemon, stir again, and remove from heat. I like these with probably too much salt; trust your own judgment.

Baked Squash Fries (http://againstallgrain.com/2011/11/05/baked-squash-fries-with-marinara-sauce/)

1 zucchini (cut into matchsticks)
1 yellow squash (cut into matchsticks)
2 eggs whisked
1 teaspoon sea salt
¼ teaspoon ground pepper
¼ cup Parmesan cheese
⅓ cup almond flour
1 tablespoon extra virgin olive oil


1. Preheat oven to 350 degrees. Lightly oil a baking sheet.

2. Mix salt, pepper, almond flour, and Parmesan in a shallow bowl.

3. Put the flaxseed slurry in a separate shallow bowl.

4. Dip each squash stick in the slurry, then lightly shake off the excess. Transfer to the almond flour mixture bowl and turn until lightly coated.

5. Place the squash fries on prepared cookie sheet, then drizzle with olive oil.

Bake for 10 minutes, then turn the fries over and bake another 10 minutes. The fries should be golden brown.


Kale Tabbouleh (http://www.bbcgoodfood.com/recipes/2852682/kale-tabbouleh)

    11/2 cups bulgar wheat
    3 cups kale
    1 bunch mint (roughly chopped)
    1 bunch spring onions (sliced) [NOTE: you can use the walla walla tops instead]
    1/2 cucumber (diced)
    4 tomatoes (deseeded and chopped)
    1 pinch ground cinnamon
    1 pinch ground allspice
    6 tbsps olive oil
    1/2 lemon
    2/3 cup feta (crumbled)
    4 lettuce (to serve)



1. Tip the bulgar wheat into a heatproof bowl and just cover with boiling water, then cover with cling film and set aside for 10-15 mins or until tender

2. Put the kale in a food processor and pulse to finely chop

3. Stir the kale, mint, spring onions, cucumber and tomatoes into the bulgar wheat

4. Season with the cinnamon and allspice, then dress with the olive oil and lemon juice to taste. Scatter over the lemon zest and feta. Scoop into lettuce leaves and serve.