Greens to Grub

The greens are coming in while the hot-lovin' summer veggies are starting to bloom. What to do with all those greens? Uber-lemony sorrel, bitter endive, lamb's quarters by the boat load...You planted it, now you gotta eat it {or the chickens are going gourmet for the next several weeks}.

I've found 2 specific recipes will take care of any overload you may have: Sorrel and Potato Soup from Easy Growing and Goosefoot Pancakes from Wild Flavors*.  They both freeze and thaw well for future fast dinners.

I had 2 large heads of frisee, a type of escarole. A bit of bitter greens in a salad is good, but 2 heads was far too much to keep long enough to use up with salad. I wanted to tweak the recipe to bring out the subtle flavors that make escarole unusual; a quick internet search and I learned that people often pair lemon zest and anchovy paste with escarole.  I subbed the escarole for the goosefoot in Didi Emmons' recipe, and added a bit of both lemon zest and anchovy paste. The combination was sublime. 

*Chelsea Green sent me Wild Flavors to review. I haven't done that here yet, because I've been savoring it, reading a bit at a time. The fact that I want to finish it, but I don't want it to end, I want to soak up every single morsel of information, study and prepare every recipe,  and plant or forage every single plant may be review enough.