August 11th CSA Newsletter

P1040740

It rained all through harvest today.  That meant hauling in piles of muddy veggies to the wash station, where the real magic happened:  all that mud was triple-washed away to reveal the red, yellow, white, purple, tan, orange and green of this week’s bounty.  It sure made up for being soaked to the skin!

New this week is fennel–an edible bulb with feathery fronds that has the texture of celery but the flavor of licorice.  The white bulb can be roasted, braised or eaten raw.  The fronds can be chopped and added to salads or used as garnish.  The long, green stalks are hollow and woody and can be tossed in the compost.  Try the recipe below or look for other ways to eat this interesting veggie!

IN YOUR SHARE THIS WEEK:

Potatoes

Fennel

Summer Leeks

Tomatoes

Cauliflower OR Broccoli

Baby Carrots

Head Lettuce

Basil, Herbs, Flowers
Roasted Fennel and Potatoes--Martha Stewart

*You have about a pound of potatoes and 1 large or 2 medium-small bulbs of fennel–enough for this recipe!

2 fennel bulbs, (about 4 ounces each), trimmed
8 red potatoes, (about 1 pound), cut in half
Salt and freshly ground black pepper
1 tablespoon olive oil

Heat oven to 425 degrees. Set a heavy roasting pan in the oven, and allow to preheat for 20 minutes.  Meanwhile, cut each fennel bulb lengthwise into six wedges. Season fennel and potatoes with salt and pepper, and toss with olive oil. Remove roasting pan from oven, and place fennel and potatoes, cut side down, in hot pan. Return pan to oven, and roast vegetables for 30 minutes, without turning, until tender and golden brown. Serve immediately.

Braised Leeks, Potatoes and Cabbage–Reader’s Digest Live Longer Cookbook

2 medium leeks, halved lengthwise, sliced crosswise into 1/2 inch pieces, rinsed well                                                        4 potatoes (about a lb.), peeled and cut into 1/2 inch cubes                                                                                              1/2 cup chicken stock, broth or water                                                                                                                                   1 Tbs butter                                                                                                                                                                        3/4 tsp dill weed                                                                                                                                                                  3/4 tsp salt                                                                                                                                                                         1/4 tsp black pepper                                                                                                                                                           1/2 small head green cabbage, halved, cored and cut into 1/2 inch wide strips

In a 12 inch skillet, combine leeks, potatoes, stock, butter, dill weed, salt and pepper.  Bring to a simmer, cover and cook for 8 minutes.  Add the cabbage, cover and cook 10 minutes more or until the cabbage and potatoes are tender.

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