If you’re hankering for some fresh veggies, I have good news. You no longer need to head to neighboring towns’ farmers markets. As promised, Chestnut Hill Farm has opened a farm stand.
The stand is open for all customers on Tuesdays and Fridays from 3:00 – 6:00 pm and Saturdays from 9:00 am – noon. Judging by the contributed picture, looks like they have plenty of carrots, turnips, shell peas, kale and other greens on offer (and more).
Not sure what to do with the escarole? Here’s some help from the farm’s blog on the vegetable of the week:
Escarole is one of my very favorite greens, both for eating raw (preferably on an egg salad sandwich with havarti cheese and whole grain crusty bread, but a nice salad is good too) and for cooking- where it sings when gently wilted with garlic, olive oil and lemon and then mixed with creamy white beans. It is a chicory, related to endive and italian dandelion, so expect some bitterness, but it is typically mild and tender. It is a common green in Italian cuisine- so when thinking about how to use it, it is best pared with Tuscan fare such as olive oil, olives, shaved Parmesan cheese, lemons, creamy beans, garlic, Italian sausages (both mild and spicy), eggs. Escarole has a freshness to its flavor and texture that I find more satisfying than lettuce, but not as intense as the chewiness of kale. To me it bridges both worlds perfectly. It is incredibly high in Vitamin K (a 1/2 cup serving has something like 220% of your daily recommended amount) and other nutrients, so enjoy and your body will thank you.
The blog also shares some escarole recipes you may want to give a whirl.