In this week's box (pictured above in the pile at the pickup site):
- endive, 10 oz.
- dried apricots, 4 oz.
- leeks, 3 lbs. 14 oz.
- salad mix, 7.5 oz.
- red chard, 9 oz.
- asparagus, 14 oz.
- radishes, 7 oz.
As usual, we ate the radishes as an appetizer while making dinner. Full Belly often includes greens that don't keep very well, so we ate the salad immediately, too.
This time of year the farm is a little short on variety, so the previous summer and fall they dry some items to bring out in the spring, like these apricots. I poached them in red wine and served them with the crème fraiche I got the other day at Gourmet Corner
Full Belly also occasionally supplements its own produce with items from other local farms, such as this organic California Pearl endive from California Vegetable Specialties of Rio Vista. CVS has a great library of endive recipes
on its Web site, endive.com--though it's hard to beat this simple salad:
Belgian Endive with Mustard Vinaigrette
2 tbsp. Dijon mustard
1 tsp. salt
3 tbsp. olive oil
3 Belgian endives
Mix first three ingredients in salad bowl. Slice endives crossways into half-inch rounds, discard any brown parts, separate the leaves, add to bowl, and toss thoroughly.