Saturday, March 02, 2013

The Pastures of Rose Creek: This Week's Harvest

Dan Matthews

Date: Fri, 1 Mar 2013 10:08:42 -0500
Subject: The Pastures of Rose Creek: This Week's Harvest

Hi there everyone!  After the produce stand being on hold last week due to the Ga Oragnics Conference - we are back and equipped with all kinds of new and useful farmin' skills!  Which translates to more responsible, healthy practices for your delectable eggs and veggies!  Also it means we will open once more this Saturday 9am - 1pm.

As the last of our winter kale comes to a close (don't worry though!, young, tender spring kale is on it's way!)....I am going to cheat this week and resend a past blog about escarole - just because it is so darn tasty and a good alternative for all you kale and collards lovers out there.

You will also find at our produce stand....
  • farm fresh eggs
  • pecans
  • escarole
  • radishes
  • mixed greens
  • and maybe some beets too!
And here's a little info and recipe for that divine endive - Escarole....

If you enjoy cooking kale - expand your horizons and experiment with escarole in a dish!  It carries a sharper taste than kale and will offer something new for the palate.  Many people liken it to  radicchio and can be used in salads, however escarole is less bitter than it's endive cousin.  It can also be cooked down to remove some of it's sharp flavor.

Escarole is commonly found in Northern Italian of our favorite recipes is escarole and beans - divinely rich and creamy and great with some warm, crusty bread as an appetizer or side dish.  See below for the recipe!

And this leafy green is packed with nutrition...

It has the lowest count of calories of leafy green veggies and is high in antioxidants vitamin A, beta-carotene, vitamin C and various other vitamins and minerals.  Due to it's high nutritional content and low calories - it's a great veggie to add to a low-fat diet.



3 tbsp olive oil (divided)
2 large heads escarole
salt and pepper to taste
1/4 tsp red pepper flakes
1 clove garlic, minced
2 (16 oz) cannellini beans, undrained
3 sprigs fresh parsley, chopped (optional) 


1.  Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

2.  In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Hope to see you all Saturday!
For the love of community and all things farming,
Will, John and Dana

The Pastures of Rose Creek, LLC
1051 Rose Creek Drive
Watkinsville, GA 30677
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