Two Feet in the Dirt

• It’s hard to believe we’re already to the end of the 2020 season and nearly to Thanksgiving! This week, I wanted to use the blog post for two purposes, the first being to thank all of you sincerely for your incredible support this year. This year has been a challenging one for everyone everywhere and has certainly been a hard one for small businesses. We made the decision to stick with direct deliveries for the entire 2020 season as we believed this was the best way to keep both ourselves and all of you as safe as possible. But, of course, we could not have done this without the weekly support from all of you. You have made not only this year possible and successful, but allowed our farm to survive to grow another year! Thank you from the bottom of our hearts.
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• Secondly, I wanted to share two of the recipes we plan to make for Thanksgiving this year- Potato and Turnip Gratin and Escarole with Raisins, Pine Nuts, and Capers. We’ve made both of these recipes several times and both are excellent! Click here for a link to the Potato Turnip Gratin recipe. The escarole recipe is written out in full below the harvest list!

See below for the full harvest list. The store will be open from noon until midnight on Thursday. Thank you all again so incredibly much!

Farmers Katie & Mike

• Harvest List:

• Lettuce salad mix
• Arugula
• Hearty winter mix
• Lettuce
• Hakurei turnips
• Radishes
• Scallions
• Bok choi
• Kale
• Collard greens
• Chard
• Carrots
• Beets
• Cabbage
• Escarole
• Garlic
• Kohlrabi
• Spinach
• Cauliflower

Sauteed Escarole with Raisins, Pine Nuts, and Capers

Ingredients:

• 1 large head or two small heads escarole
• 3 Tbsp olive oil
• 1 garlic clove, whole, peeled and smashed
• a pinch of chili flakes
• 2 Tbsp raisins
• 2 Tbsp pine nuts or walnut pieces
• 1/2 tsp dried oregano
• 2 tsp capers
• salt and pepper to taste
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Directions:

1. 1. 1. Carefully wash the head of the escarole, removing the core and separating the leaves. Spin dry.
   2. 2. Soak the raisins in a bowl with lukewarm water. When plump, drain and set aside with other ingredients.
   3. 3. In a non-stick frying pan, add three tablespoons of extra-virgin olive oil and the clove of garlic. Sautee for 30-60 seconds, then add the chili flakes.
   4. 3. Add the escarole and let it wilt, then add the rest of the ingredients: the oregano, the raisins, the pine nuts/walnuts, and the capers and let it stew for about 10-15 minutes with a lid on, stirring occasionally.
   5. 4. Season with salt and pepper and serve warm with some bread and a drizzle of olive oil.
   6.