17-June-2009 share contents:
8 oz. mild mesclun mix
1 bunch cilantro
1 gigantic head of red leaf lettuce
1 bunch red spring onions
1 quart strawberries
1 head of escarole (see cooking ideas below)
That thick-leaf, light-green head of lettuce—or what looks like lettuce—is actually escarole. You can eat this member of the chicory family raw, but its bitter flavor is nicely tempered when cooked. I recommended this Fine Cooking recipe for Sausage, Escarole and White Bean Stew last year, and I can’t help but do the same again—esp. while we’re having this cool, rainy weather. It’s great.
If you’re looking for a meat-free option, try this recipe for Sautéed Escarole with Raisins, Pine Nuts, and Capers.
To be honest, I usually don’t follow the initial step of blanching before sautéing as this recipe instructs, and I’m quite happy w/the results. But that might just be the difference between working with escarole that’s just been picked from the fields versus the tough stuff you find in the markets. See what you think.
As for garlic scapes, chop them up and add to eggs, salad, a sauté or a stir-fry. Chop by hand or mince them in a food processor and store in a sealed container to add to your dinners throughout the week. Stored in a plastic bag, garlic scapes hold up for a couple of weeks.