One of the best parts of farming is having the opportunity to grow and try new things. I had never had escarole until about 10 years ago when I tried it at an Italian restaurant in Philadelphia sautéed, as is traditional, with a ton of garlic. I instantly fell in love and decided that I would grow escarole myself. Since then, my love of this leafy green veggie has only grown. Escarole looks nearly indistinguishable from lettuce, but is most commonly eaten cooked. The best thing about cooked escarole is the way it sucks up the flavors of whatever it is cooked with. It makes an excellent warm and flavorful addition to any autumn meal!
There are many ways to prepare escarole, from simply sautéing it in olive oil with minced garlic to making the traditional Italian Wedding soup. One of the most classic methods is sautéing the escarole in olive oil and garlic and then adding white beans and chicken or veggie broth and simmering, as in this recipe. But our favorite way to enjoy escarole is called Scarola alla Napoletana. The combination of the escarole with the flavors of garlic, raisins, and capers or olives is out of this world! Click here for this amazing recipe!
This week’s harvest list is below. We’ll see you this weekend at the markets!
Farmers Katie & Mike
Harvest List:
- Lettuce salad mix
- Arugula
- Bok choi
- Rainbow chard
- Potatoes
- Carrots
- Eggplant
- Kale
- Collard greens
- Beets
- Kohlrabi
- Radishes
- Cabbage
- Lettuce
- Escarole
- Radicchio
- Spinach
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