Serrano Hot Pepper
Terra Rosa and Yellow Finn Potatoes
Quince are delicious sauteed in butter, roasted alongside other vegetables, or baked in a crumble or pie. Quince are also often used to make jams, jellies, marmalade and quince paste/syrup. Once cooked, the yellow flesh of the apple turns a deep red color.
This past weekend I added quince to a vegetable roast with potatoes, fennel, celery, leeks, and garlic. The quince gave the meal a hidden sweetness.
A frequent market customer suggested sauteing them in butter with cinnamon and brown sugar. I was thinking of serving that over french toast one of these mornings!
We love to mix the escarole and radicchio in a salad with a balsamic vinegar and honey dressing.
Gently sautéing both is also really good~ either on its own or as a side, in soups, curries, on a sandwich (I'd eat it everyday if I could honestly). It will pretty much make whatever you're already making just a little fancier and more delicious.