Escarole

I thought I was already a vegetable nerd but since I've started working on a farm I've been exposed to some new veggies I hadn't really used before. I'm sad to say one of these was escarole:


I've been missing out. Although it's in the endive family escarole looks more like a head of lettuce although I wouldn't really eat it like lettuce. It's a little tougher and has a mild bitterness (but definitely not too much) so it's delicious cooked.

Since it's featured heavily in Italian cuisine that's what we stuck with: first we made the classic escarole and beans (or more accurately: "scrole and beans"). This dish is basically cannellini beans, escarole and lots of garlic with some Parmesan for serving. We also put some sausage in ours although it certainly can be a main dish even without meat. Also: it really should be served on or near some good toast.

Next we used some escarole in Italian wedding soup. Our version had spicy meatballs, escarole, potatoes and onions in broth although there are lots of other variations of this soup. Again the escarole was fabulous.

If you can find some at your local farmer's market I highly recommend trying some. Cook it the way you would any other cooking green or throw it in a soup.

Anybody have any other favorite ways to use escarole?

Bag Balm and 100th Post!

This is my 100th post on this blog. Woo hoo! In celebration I may eat some cake. You should too.

In other news: after my recent post on hand balm a wise person sent this along in the mail to me:


Bag balm! Originally for udders but now loved by humans and cows alike, including Shania Twain! (Don't worry I didn't just call her a cow.)

Besides being awesome for my gnarly farmer hands it comes in the most adorable tin:


The best part though is probably the picture of udders on one side:


From what I've read this stuff has a multitude of uses, from soothing a fresh tattoo to diaper rash. I bet it's also amazing for dry feet. You could slather a bunch on before bed and then put socks on and wake up with feet as soft as udders! I may have to do that to someone I know (who has particularly dry feet) while they are sleeping. I'll let you know how that goes.

Garlic Scapes

It's garlic scape time of year again. For those of you who haven't had the privilege of growing your own garlic (I highly recommend it), scapes are the flower stalks that you pull off around this time of year.

They are actually quite yummy, with a fresh slightly mild garlicky flavor. Although you can use them any way you would normally use garlic they are also good chopped up in salads or grilled whole. I put them on a grilling rack so they wouldn't slip through the cracks but if you're brave you could throw them right on there, just watch them carefully so they don't burn.


These are some of what we picked at home, I think we should have about 40 clubs of garlic if all goes well and they don't rot right in the ground from all this rain.

Interesting fact I recently discovered at work: if you pick about 2000 of these you'll end up with white crystals all over your hands from the sap that comes out of the scapes. I have no idea what it is besides garlic juice but I smelled like it for the next couple days. At least I didn't have to worry about vampires.

Totally Shameless Product Promotion

I'll tell you upfront that I have no other motive for telling you about this product besides the fact that I really like it.

Back to the beginning: when I first started my current job (organic farm intern) I discovered that the combination of lots of dirt and wind can make your hands really freaking dry. I'm not really sure why mud is considered a spa treatment because in my experience it doesn't really do much for your skin besides dry it out. But clearly I've never had a spa treatment so what do I know.

Although I have my day to day moisturizer that I really like (Nature's Gate Tea Tree Lotion since I'm name dropping anyway) it wasn't cutting it for my terrifyingly dry rough hands. I knew I needed something more in the "balm" category, ie: more oily and thick.

I went to my local food coop prepared to pay out the nose but I was amazed when I looked at the selection. Burt's Bee's was $10 for a tin and a smaller brand was $20! But this was only about $6:


Not only does it work fabulously but could you resist that badger? Now what I can't figure out is how they extract the balm from the badger. Do they have to kill it and render it or do they just provoke it into excreting it from a gland?

Recipe Organization for the Obsessive Collector

I'm sure you've figured out, based on the fact that every time I go somewhere I buy I cookbook, that I'm a rather obsessive collector of recipes. Besides buying cookbooks I also subscribe to cooking magazines, look for recipes online and take cookbooks out of the library. What this means is that I end up with stacks of recipes that I've printed from the internet, torn out of magazines or even photocopied from books.

My only salvation from being killed by a toppling stack of cookbooks is that I get many of them from the library first and if I see only a few recipes I like I just photocopy them using our handy scanner/copier/printer. The downside is that if there are too many recipes to copy I end up buying the book.

I guess there is technically another downside which is that I end up with stacks of loose recipes. They accumulate on all surfaces, even the cats, until eventually you get an avalanche of paper or someone spills something on the entire pile. Either way it's a mess.

My solution: three ring binders! Although I always pinch my fingers in the rings I still think that three ring binders are one of the marvels of modern technology. Here are two other marvels which help me get organized:


Without my paper cutter and fancy ass hole punch it would take me a lot longer to get all my recipes stored away. It also helps to have pretty binders:


My recipes are divided into several categories: cocktail recipes, canning/preserving recipes, desserts, and those I've cut out of Cooking Light (which I have a subscription to). I really enjoy the magazine and there are actually quite a few recipes per issue that I want to try so to make them easier to find I just cut them out and tape them onto paper so I can recycle the rest of the magazine. It saves space and time when I go looking for the recipe because let's face it, no matter how much we think we're going to go sift through old magazines for those recipes we liked, we never do.


I suppose I could save space by getting rid of the photographs but some of them are so pretty, it's half the reason I want to try the recipe!

Finally there is my binder of everything I've photocopied or printed from the computer. It's at least and inch and half thick.


I made dividers for the different categories to make finding things easier. I used old folders (I had a stack of legal sized ones for no apparent reason) and cut them to size so I'd have the tabs for easy flipping.


I got a little crazy with my categories: appetizers, breakfast, breads, tapas, soups, vegetable sides, starch sides, main dish: Mexican/Cuban, main dish: Asian, pasta, pizza/sandwich, main dish: seafood, main dish: veggy, main dish: meat, main dish: meat light. These are of course customizable so if you aren't as nutty as me you could simplify.

Once it's all established it's easy to keep organized. I just hole punch the new recipe and slip it in.


A final upside to cooking from photocopies is you feel very little guilt about scribbling notes all over the recipe once you've tried it, or spilling food on it for that matter, which I inevitably do.