2015 CSA Registration Open!

Now accepting new members for the 2015 CSA share season.  Check out the CSA Membership page for details, or stop by the Camden Avenue Farmers Market for a print-out!  I won’t be there for the month of February, so stop by Nice Farm Creamery’s Table for a sign-up sheet.  Call or email with questions.  Thanks!


Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.) High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked… A medium head of escarole usually yields about seven cups of torn leaves. Juicy, tangy and still slightly crisp, wilted escarole with lemon and mint is simple and soothing.  Escarole’s salad possibilities are virtually endless: serve it with smoked fish and a lemon, mint dressing; with beets, walnuts, and goat cheese; or with golden raisins and Dijon mustard and yogurt dressing.  Parmesan and bread crumbs make a richly contrasting topping for these braised greens. Grilling season is coming to a close, but fire it up one last time for some charred escarole.  If you’re craving something warming, try escarole soup — with white beans, greens, and sweet potatoes.

Scallion Pancakes with Ginger Dipping Sauce

Scallion pancakes 
2 cups all-purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste

Directions: In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth. On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce

1/4 cup thin soy sauce
1/4 cup Chinese rice vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar


Classic Cilantro Chimichurri
1 cup cilantro
1 garlic clove, minced
1 pinch red pepper flakes
½ lime, juiced
2 tablespoons jalapeño, chopped
2 tablespoons rice vinegar
1/3 cup olive oil
Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

Cilantro Gremolata
1 cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
Enough breadcrumbs to make the mixture dry
½ teaspoon salt
½ teaspoon freshly ground black pepper
Combine all the ingredients together in a small bowl and mix well.  Classically made with basil, try mint, or your favorite herb.

Escarole with Black-eyed peas

Escarole with Blacked eyed peas and Lots of Luck
3 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped
3/4 cup dry white wine
30 oz. of black eyed peas cooked
1 cup stock off your choice
Freshly grated Parmesan cheese (optional)

Heat oil in heavy large pot over medium heat; add onion to pot and sauté until translucent, about 5 minutes.. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.