We Greens love eating and growing Greens of all kinds, and at this point in the Summer, amid the cool “June Gloom,” right before the fruiting crops really take hold, leafy greens are having a moment. And I know that it can feel a bit overwhelming, if not intimidating, when fresh greens start to take over your fridge and table. Those GIANT heads of lettuce from last week were bonkers. The biggest one I snagged weighed three pounds, so in solidarity, I made great big main course Caesar Salad on Wednesday and used our second head for Thai Larb Salads on Thursday. We’re onto a new rotation of lettuces that are standard size this week, and we’re dipping into our big beds of assorted bunching greens. We grow several delicious options for eaters to choose from, so to help you decipher and make the most of them in the coming weeks, I’m offering up a little “Field Guide” of sorts to introduce you to our lineup, with a whole lot of helpful links scattered throughout. They’re pictured Left to Right above if you’re following along

Green Curly Kale: When I say “Kale,” this is probably what most folks picture. Green Kale is mild in flavor and versatile, and the frilled leaves are great sauteed, chopped finely into salads, baked into kale chips or blended into smoothies.

Dazzling Blue Italian Kale: After years of growing multiple varieties of Italian Kale, aka Lacinato or Dino Kale, the Dazzling Blue variety has won Mark over for our Summer crop this year. The stunning deep purple and dark green leaves are flat, but their wrinkled savoy type leaves hold onto sauces and dressings, making them my personal favorite for cooked dishes and make-ahead salads.

Collard Greens: In essence, Collards are non-heading Green Cabbages with big broad leaves that resemble Pickleball Paddles. They’re nutrient dense greens that can withstand long, slow cooking. But, whether you cook them for a few minutes, for several hours, or not at all is up to you.

Rainbow Swiss Chard: Too pretty and sweet for its own good, Rainbow Swiss Chard is a good gateway leafy green. Chard is fairly mild, and to quote Chef Joe Sevier, it might leave you saying, “Spinach, who?” It can, however, be fickle in the field and a slug magnet, which drove us to start growing….

Italian Chard: What it lacks in bold colorful stems, our Italian Chard more than makes up for in delectability and reliability. It has slender tender green stems, sweet leaves, and after several years, it has become a favorite among both eaters and farmers around here. SO GOOD!

And photobombing the center of my collection up there this week…Escarole. I think Escarole might be Mark’s favorite vegetable. It is in the same family of chicories as the Frisee that we enjoyed last week, but Escarole is wider, flatter and a little milder in my opinion. Escarole looks a lot like lettuce and can be eaten raw in a salad; however, it truly shines when wilted down with a broth or soup, served with its right hand ingredient—white beans. Escarole is even great creamed. Escarole will only make a brief appearance before temps head up, so we hope you enjoy it this June-uary!

Best Wishes,
Katie

PS: I’m trying my darndest to get Washington Organic Cherries to you all, but our delivery date keeps getting pushed back. Hopefully we will see some by mid week; however, I have to hedge my bets for the CSA so that we’re not left fruitless. I’m thankful to have one last round of Frozen Blueberries from Shelby Summer at Sunrise Blueberry Farm for you all this week—time to clear those freezers and make way for the fresh season to kick in in just a matter of weeks. If you squint, you can see the first hint of blue coming on out there in the bushes, so the fruiting season is indeed right around the corner!

WILD HARE WILL CLOSE EARLY AT 4PM
ON TUESDAY, JULY 4TH

IN THIS WEEK’S FARMSHARES:

• Escarole

• Bunched Greens, choice of assorted Kale, Chard & Collards

• Lettuce

• Spring Onions

• Snap Peas or Zucchini (Large Shares)

• Frozen Blueberries

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

3 Reasons to Drop That Lettuce and Meet Escarole - Carla Mangini, The Kitchn
How to Prepare Raw Collard Greens for Salad Making - Nina Cherie Franklin, That Salad Lady
19 Swiss Chard Recipes That Will Make You Wonder “Spinach, Who?” - Bon Appetit

BRAISED ESCAROLE WITH BEANS
Splendid Table

• 1 medium head escarole (about 1 pound; 450 grams)

• 1/4 cup (60 ml) olive oil

• 3 garlic cloves, thinly sliced

• Pinch of red pepper flakes

• Kosher salt

• 1 batch of white beans cooked according to these directions, OR about 2 ½ cups canned beans (a little less than two 15-ounce cans), drained and rinsed, plus 1 cup chicken stock

• 1/2 of a lemon

• Great-tasting olive oil, for finishing

• Grated Grana Padano or Parmesan, for finishing

CONTINUE TO RECIPE

CHICKEN & ESCAROLE SALAD
Alison Roman

• 1¼ pounds bone-in, skin-on chicken breasts or thighs

• Kosher salt and black pepper

• 6 tablespoons olive oil, plus more as needed

• 4 anchovy fillets, plus more if you like

• ¼ loaf of crusty bread, torn into 1-inch pieces (about 2 cups)

• 1 garlic clove, finely grated

• ¼cup fresh lemon juice, plus more as needed

• 1 tablespoon soy sauce

• 1 large head escarole or 2 heads romaine lettuce, torn into large pieces

• 1 cup parsley, tender leaves and stems

• Pecorino or Parmesan, for shaving

• 4 large egg yolks (optional)

  CONTINUE TO RECIPE

GEMELLI PASTA
WITH SUGAR SNAP PEAS, CRISPY CAPERS & SOFT BOILED EGGS (Thank You, Megan!)
Blue Apron

• 2 Eggs

• 1/2 lb Gemelli Pasta

• 1/4 lb Sugar Snap Peas

• 3 Cloves Garlic

• 1 Lemon

• 2 T Butter

• 2 T Capers

• 1/4 cup Grated Pecorino Cheese

• 1/4 tsp Red Pepper Flakes
  CONTINUE TO RECIPE
  

WARM FRISEE & MUSHROOM SALAD (Thank you, Laura!)
Tried & True Recipes

• 2 tablespoons plant-based or dairy butter (plus more if needed)

• 1 pound mixed mushrooms (torn or sliced depending on the variety)

• 3 shallots (peeled and quartered lengthwise)

• 2 tablespoons maple syrup

• 2 teaspoons Dijon mustard

• 2 teaspoons white wine vinegar

• 1 head of frisée (torn)

• Salt and pepper to taste

CONTINUE TO RECIPE

MAPLE BLUEBERRY SYRUP
Joy the Baker

• 3 cups water

• 1 (16-ounce) bag frozen blueberries, thawed of still frozen is fine

• juice of half a lemon

• small handful of fresh mint leaves

• 1/2 cup maple syrup

CONTINUE TO RECIPE

SAUTEED COLLARD GREENS & SWEET ONION WITH PAPRIKA
Sarah Kirnon, Bon Appetit

• ¼ cup olive oil

• 1 medium sweet onion, such as Vidalia or Maui, thinly sliced

• 1 teaspoon paprika

• Kosher salt

• 12 cups thinly sliced collard green leaves (from about 3 small or 2 large bunches)

• 3 tablespoons coconut vinegar

  CONTINUE TO RECIPE