Happy Boxing Day! This afternoon the ARTfarm stand will have a lotta lettuce: Sweet mix, spicy mix, arugula, baby arugula, baby spicy, onions, garlic chives, escarole, endive, dandelion greens, cilantro, lemon basil, radishes, cherry tomatoes, slicer tomatoes, passionfruit, mangoes and local honey.
ARTfarmstand 3-6pm today! We have five different kinds of amazing, sweet crunchy cucumbers, including Asian cukes and a thin-skinned English variety. Pickling is easy, quick and makes a gorgeous gift. This lovely jar was pickled by our super volunteer Deb Mattera, and to get the recipe you’ll have to come to the farmstand and chat her up!
Also available today: microgreens, sweet mix, spicy mix, arugula, escarole, lettuce heads, dandelion greens, radishes, four flavors of basil, zinnia flowers, garlic chives, lemongrass, sage, thyme, cilantro, dill, rosemary, honey and late season mangoes. Give thanks! It rained!!
Today’s farmstand at ARTfarm features the freshest: tender teen arugula, arugula, sweet mix, spicy mix, microgreens, radishes, beets, cucumbers, Italian basil, Thai basil, holy (Tulsi) basil, sage, garlic chives, lemongrass, dandelion greens, escarole, lettuce heads, mangoes, zinnia flowers, honey and honeycomb. You’ll find some of ARTfarm’s organically grown cucumbers and lettuce heads over at Beeston Hill’s VI Farmer’s Coop this morning, too.
What do you do with escarole? It looks like a cross between a lettuce head and a bunch of arugula, with some snap to the leaves. When young, it can be eaten in a salad, although it can be on the bitter side. It can be steamed and dressed like other strong cooking greens – steam it until tender in a pan, then sauté it with garlic and hot pepper, or add salt, olive oil, and lime juice or vinegar. Lots of people like to make white bean classic Italian soup with escarole. Yum!!
Oh, the madness. Sweet mix, spicy mix, arugula, baby greens, escarole, lettuce heads. Radishes, lots of crunchy cucumbers, garlic chives, Italian (Genovese) basil, lemon basil, Thai basil, holy basil, lemongrass, sage, dandelion greens, zinnia flowers, lots of Haitian and Julie mangoes!! Wanda’s honey, Errol’s honeycomb, Patricia’s Super Dark honey. Probably other stuff available, but we’re Mangocentric and Cucumberized and we forgot!!
What to do with honeycomb? Oh baby, let us tell you!!
Honeycomb is an uncommon and delicious, completely edible treat. It is a chunk of the comb, cut from the hive, that the bees have built from beeswax. Its intricate and symmetrical repeated form is one of the great wonders of nature.
- In the old country, people often enjoyed honeycomb as a condiment on bread or bruschetta. Take a slice of warm or toasted homemade bread, slather some fresh butter on it, and spread a chunk of honeycomb with a knife over the bread (fresh, “virgin” comb is soft enough to be spreadable). If desired, top with a piece of strongly flavored cheese, such as pecorino, and enjoy.
- Honeycomb can be eaten as candy. It is one of the original farm sweets for children! Simply cut off a small piece and pop it in your mouth. You can chew the wax and swallow it, or you can retain it like chewing gum. It is completely digestible, and like chewing gum, will lose its flavor as it is continually chewed.
- Honeycomb can also be used in its traditional forms; as a tea sweetener, drizzled over ice cream, in cooking and baking etc. Simply cut a chunk of the comb off, allow the contents to drizzle and drip into your drink or recipe, then use as a garnish or pop the rest in your mouth and enjoy!