Wild Hare Weekly, Summer #4/18: Funny & Fantastic Cone Cabbages, Frisee & Red Scallions

Jun 23

The crew has a whole lot to be proud of this week! Mia, Kelly and Claire set the harvest in motion this morning, bundling up the first round of Red Radishes and Red Scallions (which can be used like green onions). We’ll have another round of those AMAZING Organic Red Sweet Cherries for you all this week too! It is the least we can do to offset all of the green stuff that has been coming on strong this month.

On that topic, we’ve got a rotation of Frisee to harvest this week. Frisee is the frilly, coral-esque sibling of the flat-leaved Escarole we harvested last week, and though it looks like it should be lettuce, and is often eaten raw, it is another form of mild chicory. According to our teenager, “Frisee is totally underrated.” And if that isn’t high praise, I don’t know what is. One of the unique things about Frisee is that it LOVES a warm dressing, and we hope you’ll enjoy a wilted salad, topped with a vinaigrette made with bacon and/or a runny egg or a savory sauté of mushrooms. It is just lovely stuff.

But this week, all eyes are going to be on the Cone Cabbages. Yes, that pointy little green thing is a cabbage, and they’re a crowd favorite both for their whimsy and flavor. Sometimes called Hispi, Caraflex or Sweetheart, these cabbages look unusual but are are quite versatile. Like any round cabbage, they’re great for slaws, salads and such. But their smaller size and elongated shape also make them great for to grilling and roasting in wedges.

Have a beautiful week,
Katie