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  • Hepworth Farms

June 18 - What's In the Box

Chicory, Kale, Collards, Radish, Artisan Lettuce, Potatoes, Onions, Scallion, Dill, Garlic Scapes, HERBS. Local Hudson Valley Farms (IPM/Not organic) Strawberries and Greenhouse Tomatoes


Greeting from the Hudson Valley! Each week we will incorporate new items and we also try to keep staples in your share. In the next couple of weeks you will see significant changes as we move from spring crops to summer. If you have questions about what is in your box you can contact us via our website. If you find that any of your greens have wilted, don’t worry, they can be revived by after washing them in cold water, put them in the fridge. There are lot of ingredients providing a diversity of nutrients and taste to your meals.


Chicory/Endive: There is an abundance of confusion when it comes to Chicory/Endive/Escarole. Last we picked escarole for you. This week we selected Chicory, aka Endive and also Frisee. There are many varieties of chicory, this is frisee, similar to lettuce but it has a much more bitter flavor. It can be sautée with garlic, olive oil, and chile peppers; or stir them into warm grain salads. Their bitter flavor is best when tempered by a sweet element, like a dressing with a little honey. They can be blanched before cooking if you want to nip the bitter out. But I love Chicory/Frisee raw in salad. It will taste good with EVO, lemon and dill.


Collards: You are getting the first collards of the 2020 season. If you are new to collards, it would seem that you should try a good Southern-soul-style collard greens (inherited from West Africa) I love to experiment with this green, every once in a while I just have to cook them down in southern-soul style. It is likely the only green that I enjoy fully cooked. But prepared with less cooking similar to Brazilian collard greens, called “couve à mineira.” (also tracing it roots to West Africa). Hot oil, cutting the leaves very small pieces, and seasoning is the trick to discovering lots of ways to enjoy this delicious green.


KALE: This is a beloved veggie packed with nutrition. But we recognize that there are people who may not fall into the kale-lover category. My recommendation is after washing to take the leaves off the stem and cut into small slices/pieces/almost shred and toss with seasoned olive oil and store in fridge. It will be there when you are ready to prepare either for raw salad, sautéing, soup, kale chips, etc. Kale likes garlic but can be seasoned with lots of other herbs. Also, the stems of the kale can be eaten. When you de-rib the leaves, slice the stalks and add them to a skillet with chopped garlic (scapes), onion (scallion). Cook until they turn soft and translucent. Chop up the leaves, add them to the pan, and continue to cook until the leaves are tender


Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. Lots of other ingredients to brighten your salad. I find simple dressing seasoned EVO, Lemon and Herb of choice is best.


Radish: Although traditionally enjoyed raw, if you are not a big fan of radish, please try cooking (steam, sautéed, grilled, roasted) them with lemon/dill (or cilantro). We also us the greens of the radish, mixed in with other greens or with your cooked radish.


HUDSON VALLEY GROWN: We are excited to share with you from our farming friends STRAWBERRIES. These strawberries are picked by 11th generation family farm (Saundeskill) whom we have been close friends for generations. Hudson Valley strawberries have complex flavors – sweet and tart and we think always delicious, but vary from berry to berry more than , e.g. California. They also don’t store as well. They can cut up and with a little brown sugar be a delicious topping on ice cream or pancakes. If by chance there was not enough, you might get Apples are from our cousin Mark’s farm (from the 2019season). We are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with, until our tomatoes come in!


Seasonings: In addition to onions, we have picked our first harvest of SCALLIONS for your share today. Chopped scallions are a staple in my house and keep my kitchen scissors near as I add scallions to many dishes. It can be used in a base seasoning prep with onions, garlic, thyme, sweet or hot pepper, tomato. DILL: As an herb it pairs well with seafood and fish, especially salmon. It can also be used to flavor eggs, salads, potatoes, white sauces, meats, and veggies (escarole, carrots, peas, etc.) Garlic Scapes: They might be something of a mystery to many, but garlic scapes are worth getting to know. They're twisty, curly, bright green stems that shoot up from garlic bulbs this time of year and can be substituted for garlic in recipes and much more! If you cook with garlic, having garlic scapes is a perfect substitute with a slightly different flavor. Mint not sure whether you will get Peppermint or Spearmint, both can be used to make hot or cold tea.and can be used to brighten your salad or of course in a refreshing mojito cocktail. You may be getting Thyme and/or Oregano. We are also including Lemon Balm / Verbena, because we love this herb. The problem is that it is cold sensitive like basil. So today we are trying to wrap it to see if it can get to you without chill damage. We use this herb for tea (hot and cold) and also in any recipe calling for lemon. It will be refreshing in your salad and pairs with nicely fish and chicken.

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