Monday, November 8, 2010
Today's share brings another new item, sugarloaf chicory, also know as pan di zucchero. These tight, heavy heads are similar to the escarole we gave out earlier, but crunchier and tighter, with more of the desirable blanched (white) ribs. One way I've eaten them, which is very tasty, is to slice them in half and put them on a pan, face up, drizzle with olive oil and broil them so they are a bit cooked, then toss some coarse salt on and go at it. Also in the share are a few carrots, nantes types, a bit of rainbow lacinato (kale), and a few sprigs of sage, which would be perfect for sage tea with honey, or fried in butter as a topping on pasta. We're in the office this afternoon, continuing to plan for next year. If you have any ideas for us, now's a good time to let us know about them.