Summer 2026 #4/18: Great Greens! Mini Daikon, Broccoli & Rainier Cherries
If you haven’t gathered, we’re WILD about our green vegetables around here, and this wild bunch headed out in full force to beat the heat on this bright and toasty Monday. (The wash station is clearly where its at this afternoon). But, before all of that, they gathered the last overwintered onions from the greenhouse (making room for more cukes!), pulled bunches of mini Daikon Radishes, cut whatever crowns were ready in the Broccoli bed and then brought in bin after bin after bin of gorgeous greens. They make it look easy. They make it look gooood!
I know we’re not supposed to pick favorites, but if Farmer Mark was forced to choose, he would pick Escarole every time. Not to be confused with escargot, Escarole is a very mild Italian green that looks a lot like lettuce and can be eaten raw in a salad. However, it truly shines when wilted down with a broth or soup, served with its right hand ingredient—white beans. I know a hot bowl of soup is the last thing I want today, but if the forecast is correct, we might be more open to the idea by Thursday or Friday when things get cool and drizzly. Escarole tends to struggle in the heat a bit, as does Chard, which we were also quick to harvest as an option for the CSA this week before this three day heat advisory set in. We grow two varieties, Rainbow Swiss and a slender stemmed Italian variety. Sweet and earthy, both varieties of Chard are beet and spinach adjacent in flavor and family. So, you’ve got some options to play with this week as we work our way through the highs and lows of late June.
Many Thanks,
Katie & Mark
IN THE FARMSHARES THIS WEEK:
Fun Fact: Sweet little Lupa, shares her name with the (now closed) restaurant that put Escarole Salads on the map for us back in our NY days.
Broccoli
Chard or Escarole
Lettuce
Mini Daikon
Onions
Cherry Medley
RECIPES & SEASONAL TIPS
16 DELICIOUS DAIKON RECIPES (PLUS MORE WAYS TO USE IT) - Just One Cookbook
ADDICTIVE DAIKON TUNA SALAD - Sudachi
CHERRY, CHARD & HAZELNUT GRAIN SALAD - Dishing Up the Dirt
BRAISED ESCAROLE WITH BEANS - The Splendid Table
SAUTEED RAINBOW CHARD WITH GARLIC & LEMON - Fabio Trabocchi
CHICKEN & ESCAROLE SALAD - Alison Roman
STUFFED ESCAROLE - Lidia Bastianich
MORNING OATMEAL WITH CHERRIES & PISTACHIOS - Martha Rose Shulman
‘SOUPER’ CREAMY GOLDEN RICE WITH SPICED CHICKPEAS - Half-Baked Harvest
