This is the final week of spring share, next week the main season begins. Frisee is a type of chicory that is often used mixed into salads for a bitter element. It pairs well with fruit, nuts and cheese, and can be used with hot dressings, which sweeten the bitterness.
In your share this week, you’ll find the following:
• Lettuce
• Dill
• Radishes ‘Pink Beauty’
• Beets- greens can be used like chard
• Spicy mustard
• Spinach
• Frisee
Picking garden has cilantro ready. Recipes are on reverse.
Thanks for your support! Your farmers, Aaron, Zack, Annie
Lyonnaise Salad
4 cups frisee torn into bite size pieces
1 piece thick bacon (or 2 thin), sliced into 1/4 inch pieces
1 tbsp white vinegar (for poaching eggs)
2 large eggs
1 medium shallot, finely minced
1 tbsp red wine vinegar
1/2 tsp Dijon mustard .
Cook bacon in small skillet over medium heat until done but not too crispy. Remove from pan but reserve fat. Poach eggs for 2-3 minutes in a saucepan. Reheat skillet with bacon fat. Add shallots (or onion) and cook for 30 seconds. Add red wine vinegar, mustard, bacon and mix together. Pour over greens and toss. Season to taste, divide between two bowls and top with poached egg. Serve immediately. (the Kitchn)
Beet risotto with greens
5 1/2 to 6 1/2 cups stock
2 tbsp basil or 1 tbsp dried
3 tbsp butter or oil
2 cups peeled grated beets
1/2 cup finely diced onion
2-3 cups beet greens chopped
1 1/2 cups Arborio rice
salt and pepper
1/2 cup dry white wine
zest and juice of 1 lemon
2 tbsp chopped parsley
1/2 cup Parmesan
Have stock simmering. Heat butter in wide pot, add onion and cook 3 minutes. Add rice, cook 1 minute. Add wine, simmer until absorbed. Stir in half the parsley, the basil, grated beets. Add 2 cups stock, cook at a lively simmer until absorbed. Add stock in half cup increments, stirring until absorbed. When you have 1 cup left, add beet greens, salt, pepper, lemon juice and zest. Serve with Parmesan and parsley. (Deborah Madison)