The large pond that we use to irrigate the fields filled in the last storm. To see the pond at capacity again is always a highlight of the winter. We know that we can farm another season; we are excited and reinvigorated for the coming year.
The last week of bright sunshine and warm weather has allowed us to get one tunnel reseeded and the other one weeded and ready to plant in a few weeks. Even though we stopped watering in them weeks ago, they have stayed incredibly moist. We are looking forward to more spinach and arugula in a few weeks!
This week’s pick list:
Frisee, Castelfranco, Escarole, and Radicchio
Revolution Bread is available
Charred Escarole Salad, from saver.com
1⁄2 cup olive oil
2 red apples, such as Gala, cored and cut into thin wedges
1 head escarole, halved lengthwise
1 Vidalia onion, cut into thin wedges
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup apple cider vinegar
1⁄4 cup lightly packed oregano leaves
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss the oil, apples, escarole, onion, salt, and pepper in a bowl. Grill apple and onion wedges, turning, until charred, 12 minutes. Add the escarole and grill, turning once, until charred and all vegetables are tender, 3 minutes more.
Transfer vegetables to a cutting board and let stand for 5 minutes. Roughly chop apples and escarole. Add the chopped vegetables and onions to a serving bowl and toss with vinegar and oregano. Season with salt and pepper