Escarole is tasty in salads and sauteed. Photo by sivandsivand.

We’ll have two new veggies in the share this week: escarole and daikon radish.  Escarole is a bitter green that works well in salads, soups, or sauteed up with garlic, white beans and tomatoes. Daikon will be familiar to fans of Asian foods: It’s a pungent radish often used in pickles.

We’ll also be getting lots of kale this week — but slightly ugly kale. The farm’s kale bed has been invaded by aphids. The farm is going to pull and and compost the kale to chase away the pests, but the kale is still edible (the little black edges are harmless), so we’ll be getting some of it added into our batches.

And finally: Tomatillo attack! They’re thriving this year and growing en masse. As Kristen says: “I feel your excitement (or pain). My roommate is also an urban farmer for a sister organization: East New York Farms. Since we both love tomatillos, we have a lot. Every fall either he or I have taken our extra tomatillos and made a huge batch of salsa verde and either frozen it or canned it. It’s an easy and fast recipe, so it doesn’t take long to do either preparation methods. Since it goes well with meats, it’s a useful sauce in the dead of winter. They should be in this share as well as next. If you save them up over the course of a couple weeks you’ll have enough to make a batch for yourself and maybe some as gifts to friends.”

{This week’s share details after the jump}

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