Today we drove a little over an hour outside of Portland to get to what they call the “fruit loop” near Mt. Hood. There are so many beautiful orchards and vineyards along the way it’s hard to decide which one to stop at. We ended up going to some of the organic U- Pick farms. Obviously, it’s cherry season here and they are oh so meaty and delicious! We got to chill with some furry friends too (goats, pigs and chickens oh my!).
Remember in my last post how I told you I came home with organic escarole from the farmers market? Well, here is my escarole and bean soup recipe. I’ve been eating it for lunch everyday this week! Every time I make this soup, I’m reminded of my Nana. If she left me with one thing in this world, it was how to eat (and cook). As a kid, she would always tell people how she wanted to take me to France because I ate any and everything. I wasn’t a junk food baby like most, I wanted to eat home cooked meals. If you would’ve put a plate piled sky high with twinkies next to a bowl of pot roast with roasted veggies, I’d always choose the latter. As a little girl I loved helping her in the kitchen and I owe my appreciation for good food to her.
Recipe : Escarole + Bean Soup
2 cups Dried Cannelloni Beans (or canned)
3 Quarts Vegetable Broth (or chicken)
2 Heads of Escarole (chopped)
3 Tbsp Extra Virgin Olive Oil
1 Large Onion (diced)
10-12 Garlic Cloves (sliced)
1/2 Tsp Ground Black Pepper
1 Tsp Sea Salt
1/4 Tsp Red Pepper Flakes
Parmigiano Reggiano Rind
If you are using dried beans, soak 2 cups of dried beans in water overnight. Boil the beans the following day for 1 1/2 hours, drain and set aside. In a stock pot, heat oil and sauté onions and garlic until soft and lightly golden. Add broth and bring to a boil. Add in beans, parmesan rind and chopped escarole. Turn down to a simmer and cook for 30-45 minutes. Serve with grated parmesan and some crusty bread.
Every Saturday, there is a great farmers market at Portland State University’s campus. Musicians play their instruments providing a weekend soundtrack while people buzz around tasting locally made goodies. Some popular Portland restaurants even pitch their own booths providing hunger relief to shoppers. Oh, I can’t forget to mention the floral vendors. They sell beautiful, assembled bouquets or you can have them make you a personalized one, which is what I did. I took full advantage of the peony selection which I know is nearing the end of their season. The amount of local, organically grown produce here is incredible. There are berries as far as the eye can see. Today, we brought home swiss chard, escarole, tuscan kale, a bunch of carrots (with the greens still attached) and a pile of the most fluffy mushrooms. I’m excited to cook with everything this week, I already know I’ll be making my escarole and bean soup!