Week #2, 2025-26
Potatoes
Jerusalem artichokes (sunchokes)
Winter squash
Radicchio
Escarole
Cilantro
Leeks
Green tomatoes
Persimmons (Fuyu - the hard type that you eat like an apple - slice in salads)
Cauliflower or broccoli
Peppers
Hot peppers
Daikon radish
We hope you are embracing the winter vegetables. We have been eating radicchio salad, braised greens and roasted veggies. Honestly this is my favorite season for veggies. I love the fennel and celery sliced and raw. I made a hit salad last weekend with an anchovy dressing and shaved pecorino. The persimmons I consume like apples, at least one a day to keep the doctor away! I have made all sorts of soups, from watercress and leek to Portuguese wedding soup with potatoes, sausage and kale.
We have never had such a bumper crop of Jerusalem artichokes (sunchokes). There are a bunch of recipes at the end of this note to try. As for radicchio and escarole - I love them in salad (after soaking in an ice water bath for at least 15 minutes) but you can eat them cooked or roasted. Radicchio will keep for weeks in the fridge but the escarole is tender. Eat that first if not enjoying them together.
The food box collection was a grand success. We collected ~20 boxes from our winter CSA. They were all distributed to families in need that very week. We will continue to collect weekly. Our team of social care navigators have been identifying families in need and will be able to distribute as many as 40 boxes on Thanksgiving week. If you are able to donate a box of non-perishable food to help the community, especially those immigrant families unable to leave their homes to work or shop, please consider dropping a box to our barn and placing it on the donation table. Alternatively if you want to buy locally from BIPOC owned businesses but are unfamiliar you can leave me cash or venmo and I will shop at the l market near my work. Buying from these hard hit businesses makes a double impact as their foot traffic has dropped significantly. We are making a difference from one family to the next.
The battle to beat the BESS facility goes on. The neighborhood continues to gather evidence to stop this monstrosity.It will make the Bendimeer community unlivable and put the whole area including our farm at risk of contamination of ground water and toxic chemicals in the air should there be a fire.These facilities belong in industrial areas not neighborhoods or on farm land where farmers depend on well water to irrigate their crops.
We are busy on the farm, planting the last greenhouse beds for late winter. The arugula was not a big hit, but hopefully as greens become more scarce and people embrace the bitter it will find a place at your dinner table. If all else fails it makes a delicious sauteed green with garlic and a dash of soy sauce. Juvencio and Maris managed to get one of the many gophers but they continue to pull down radicchio, celery and just about anything they can get their teeth into. We have been clearing beds outside. I have been digging dahlias and planting tulips. All these tasks bring joy in dark times with the promise of spring beauty.
Next weekend (11/23) we have our annual Thanksgiving Harvest. It is not part of the Winter Share but rather an add on. It will include:winter squash, brussels sprouts (fingers crossed), shallots, potatoes, salad mix, celeriac or celery, fennel, parsley, thyme, cabbage, daikon, peppers and tomatoes, leeks, beets and persimmons. Check your email to sign up and please pre-pay. If you are not a member and want a share you can email me and I will make sure a basket is harvested for you. Sneak peak of the black friday sale on Sunday.
There is a black out on black friday, no corporate shopping. Please choose to shop locally instead On 11/28 from 11-2 we have our annual sale and post holiday treats. I will have all my new ceramics out. From sugar pots to butter bells and many mugs and vases. There will be evergreen wreaths, dried flower wreaths, bird feeders and tree ornaments. Please stop by and find the perfect gift while enjoying baked treats. Spread the word and share the love. I will be firing my kin once more before the holiday so place your special orders.
How To Make Jerusalem Artichoke Soup
Heat olive oil and melt butter in a medium pot over medium heat. Add onion and saute until soft and translucent.
Add the prepped Jerusalem artichoke (you can peel them or leave the peel on), and saute for 4-5 minutes so it softens. Add garlic, and cook for 30 seconds.
Add vegetable stock. Turn the heat up and bring to simmer, then place the lid on and lower heat so it’s simmering gently. Simmer for 20 minutes until the Jerusalem artichokes are very soft.
Remove from heat, season with salt and pepper, and using a handheld blender blend until just creamy and smooth (do NOT over blend).
Serve with a drizzle of extra virgin olive oil and homemade garlic croutons.
Roasted Jerusalem artichokes
Ingredients
2 tablespoons olive oil
2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
Kosher salt, freshly ground pepper
4 sprigs rosemary
1/4 cup (1/2 stick) unsalted butter
3 tablespoons aged balsamic vinegar
Preparation
Step 1
Heat oil in a large skillet, preferably cast iron (you'll need a lid), over medium-high heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
Step 2
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
Step 3
Add rosemary and butter to the skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Step 4
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Brussels sprouts salad
3 tablespoons fresh lemon juice, divided
1½ cups sliced Jerusalem artichokes
1 large celeriac, peeled and sliced into bite-sized pieces discard any corky center portion)
4 small leeks (white part only), chopped
I pound fresh Brussels sprouts
3 tablespoons olive oil
1 tablespoon fresh grated lemon rind (optional)
salt and pepper
2 tablespoons chopped parsley
Combine 1 tablespoon of the lee juice and 3 cups of water in a media bowl. Add Jerusalem artichoke and celeriac slices and let stand, covered, a refrigerator until it's time to dress the
salad.
Cook leeks in an inch of boiling, salted water until tender but not over cooked, 5 minutes. Drain, saving the water. Bring water back to a boil and set Brussels sprouts only until crispened about 8 to 10 minutes.
Put leeks and Brussels sprouts in a serving bowl. Drain Jerusalem artichoke and celeriac well and add. Dress with olive oil, the remaining 2 tablespoons lemon juice, and lemon rind (if used).
Add salt and pepper to taste, mix, and check for seasoning.
Cover and let stand in the refrigerator an hour before serving. Garnish with chopped parsley.
SERVES 4.
Escarole Soup with Rice
Yield:4 servings
1/4 c. EVOO
3 or 4cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
½cup chopped onions
4cups coarsely chopped escarole (about one head)
6cups chicken or vegetable stock, or water
¼ cup short-grain white rice, like arborio
Salt
freshly ground black pepper
Freshly grated Parmesan cheese (optional)
Step 1
Put 2 tablespoons of oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
Step 2
Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook for about 20 minutes or until the rice is tender.
Step 3
Meanwhile, put the remaining 2 tablespoons of oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
Step 4
When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
Escarole & Radicchio SALAD
1 small head frisée
1 head escarole
small head radicchio, such as Castelfranco or Treviso varieties
FOR SECRET ANCHOVY DRESSING
1 large anchovy fillet
1 garlic clove, sliced
¼ teaspoon fine sea salt, plus a pinch more
¾ teaspoons Dijon mustard
1½ tablespoons rice vinegar
1 tablespoon freshly squeezed lemon juice
1½ teaspoons honey
2 tablespoons extra-virgin olive oil
Black pepper
1small shallot, finely diced
FOR SERVING
¾ cups pecans
1 ripe Comice or Bartlett pear (could use the persimmon)
3½ ounces Roquefort cheese, at room temperature
Black pepper
Flaky sea salt
Step 1
Heat oven to 350 degrees.
Step 2
Use a sharp knife to shave off the dark green tips of the frisée and escarole, then use your hands to tear off any remaining tough outer leaves, saving only the pale green and white, tender hearts for the salad. (Reserve the outer leaves for cooking greens — they’d be great for Thanksgiving stuffing!) Trim the radicchio, tearing off any bruised leaves and cutting off any root or stem.
Step 3
Once trimmed, separate all of the chicories into individual leaves, trimming more as needed to detach inner leaves. Leave the smaller leaves of all of the varieties whole, but tear or cut the larger leaves into generous bite-size pieces. Wash in cold water and dry in a salad spinner, then place in a very large bowl. Cover and refrigerate until ready to serve.
Step 4
Spread pecans out in a single layer on a baking sheet and toast for 7 to 10 minutes until lightly golden in the center. Allow to cool to room temperature.
Step 5
To make the dressing, use a pestle to pound the anchovy and garlic in a mortar with a pinch of salt until the mixture is as smooth as toothpaste (or chop finely, then use the blade of a knife to smear across the cutting board until smooth). Whisk in mustard, vinegar, lemon juice, honey, oil, ¼ teaspoon salt, a few cracks of pepper and shallot until emulsified. Taste and adjust seasoning: The dressing should be pleasantly bright and tangy, and the anchovy shouldn’t be at all noticeable.
Pasta e cece
4 servings
3tablespoons olive oil, plus more for drizzling
1medium yellow onion, finely chopped
3garlic cloves, finely chopped
2teaspoons chopped fresh rosemary
½teaspoon red-pepper flakes
Kosher salt and black pepper
1packed cup canned whole tomatoes, drained
1(15-ounce) can chickpeas, rinsed
1cup ditalini
4cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving
Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook for 1 minute more. Season well with salt and pepper.
Step 2
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about ½ cup of the beans.
Step 3
Add 3 cups of water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add ½ to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Step 4
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
Garlicky Braised Greens and Potatoes
6 tablespoons extra-virgin olive oil
5garlic cloves, thinly sliced
1 large oregano sprig
1½ pounds collards, kale, Swiss chard or escarole (or any combination), leaves coarsely torn and hearty stems thinly sliced (16 packed cups)
Kosher salt and black pepper
1 pound baby new potatoes, halved
2 tablespoons minced shallot
1 tablespoon lemon juice
¼ cup chopped parsley
Pinch of red-pepper flakes (optional)
Crusty bread, for serving
Heat oven to 350 degrees. In a large Dutch oven, combine ¼ cup of the oil with the garlic and oregano; heat over medium until the garlic is fragrant but not browned, about 1 minute. Add a batch of the greens and stems and ½ cup water; season with salt and pepper, and stir until wilted. Add the remaining greens and stems in batches, seasoning with salt and pepper and stirring until wilted before adding the next batch.
Step 2
Once all the greens have been added, stir in the potatoes. Add ½ cup of water and the remaining 2 tablespoons of oil, and bring to a boil. Cover with the lid and bake until greens and potatoes are tender, about 30 minutes. Discard oregano sprig.
Step 3
Add shallot, lemon juice and half of the parsley to the pot, and mix well. Season to taste with salt and pepper. Transfer greens and potatoes to a serving platter and spoon over any sauce remaining in the pot. Garnish with red-pepper flakes (if using) and the remaining parsley. Serve warm or at room temperature, with crusty bread.
A link to great uses of escarole: https://www.masterclass.com/articles/how-to-cook-with-escarole