Foodie friends, have we got a bag for you! This week includes some unusual veggie treasures: kale sprouts and echalions.
Kale sprouts: Red Russian Kale + Brussels sprouts = KALE SPROUTS. Sometimes referred to as Lollipop Kale, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right? Try cooking it in a heap of ways: pan-roasted, with kimchi puree and brown butter; julienned and tossed with fish sauce, lime, and green chiles; roasted into tiny little kale chips; simply steamed; roasted…
Echalions: Onions + shallots = echalions. Also known as the Banana shallot, these babies have the ease of onions with the sweetness of shallots. They are perfect for braising with meats, roasting with vegetables, or in soups, too. Finely chop and then add to broths and sauces, or sauté with mushrooms. A very glamorous allium.
Cooking tip: A dull knife conspires against you and slows you down. A sharp knife makes your food taste better (and look better, too). Fresh herbs will release more of their aromatic oils beneath a knife’s sharp blade. Hand-cut onions are easier to brown because they stay drier than onions that have been bludgeoned into slices. (A blunt instrument smashes cells, which causes moisture to accumulate, whereas a sharp blade glides through with ease.) —NY Times
This Week’s Field Goods Favorite
Great little article from Grub Street earlier this year. Such a versatile veggie. Try it blanched, then sautéed in a pan with garlic, olive oil, salt and pepper and then tossed with linguini.