I'm going to add a small container of mixed hot peppers this week.  If you don't use too many hot peppers, consider freezing them for later use. I put about a cup's worth of cleaned, and de-seeded hot peppers into my food processor to make a rough paste. I spread it onto a saucer and freeze it. After a day, I take the saucer out of the freezer, and remove the disk of hot pepper, putting it into a freezer bag. This way, depending on your recipe and taste, you can simply break off any size piece you need while cooking all through the winter.

Always be careful when handling hot peppers - they can truly burn your skin - especially around your eyes! Consider wearing gloves when de-seeding!

RECIPE:  Salsa 

Ingredients:
2 c Tomatoes, canned, with juice
1/2 cup finely chopped green or red bell pepper
1 small Onion
1 clove garlic
hot peppers  - to taste!
1/2 cup chopped cilantro or parsley
juice of 1/2 a lime (optional)
avocado - optional - makes it into guacamole almost! Especially if you also add a big sprinkle of cumin! 
1 tbsp Sugar
Salt and black pepper to taste

Directions
Mix it all together - tastes best if stored in fridge over night.
Don't add avocado unless you are using right away.
 
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RECIPE: Parsley Pesto 

This is one of my favorites - I am addicted to fresh flat-leafed parsley... 

 

Ingredients:
3 ounces - about 1 big bunch - stemmed parsley leaves
6 tablespoons of pine nuts - untoasted
2-4 cloves of garlic, to taste
about ¼ cup Organic Extra Virgin Cold-Pressed Olive Oil
about ¼ cup freshly grated Parmigiano-Reggiano and/or Pecorino Romano
Freshly ground black pepper and sea salt to taste

Directions
Combine all ingredients in a Food Processor, Mezza Luna, or Mortar and Pestle. Fabulous on rustic french bread ! 


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And this week, I'll be harvesting a whole bunch of the Calabrian Wild Fennel Pollen we grow in the greenhouse!

We had a really hard time finding these seeds and we are so glad we went through the trouble. This variety of fennel is grown not for the bulbs but rather for the pollen  and seed heads. The Crowns of Fennel !

You can use the pollen and seeds fresh - or you can also freeze or dry them.  

 Often referred to as the Spice of Angels, Fennel Pollen truly makes any ordinary dish extraordinary and is the only way to get a Calabrese recipe tasting authentic! It is also a mainstay in many Tuscan recipes!
 
You can rub on meats before roasting or grilling, sprinkle on top of fish, or substitute for saffron in rice, pasta, or risotto dishes. You can sprinkle it on potatoes before serving. It adds flavor to a steamed mussel or clam wine broth. Really goes well with any seafood. It is somewhat intuitive that the seed and stalk of a particular plant would have similar flavor profiles - so one might assume that the pollen of that same plant would as well - but this is not completely so with the pollen of the wild fennel plant. This pungent powder has been described as "elusive", likely because the incredible taste combines the sweet notes of anise and fennel with a deep, musty and floral aroma.

Scallops in Fennel Pollen
From Italian Cooking and Living, October/November 2001

For each serving:
1 golden beet, peeled and cut into 1/2"-dice
1/4 cup extra-virgin olive oil
1/2 medium tomato, peeled, seeded, halved
3 diver scallops
1 teaspoon fennel pollen
salt and freshly ground black pepper
1 teaspoon salted capers, rinsed

Preheat the oven to 350°. Toss the beet with the olive oil in a roasting pan and roast until tender, about 30 minutes. Heat a cast iron pan over high heat 5 minutes; cook the tomato, cut side down,10 minutes. Remove to a plate.

Dredge the scallops in the fennel pollen, coating both sides. Sear the scallops in the hot pan until golden on both sides, turning once, about 3 minutes per side. Season with salt and pepper.
Arrange on a plate, sprinkle with capers - Serve hot.


Fennel Pollen Crusted Pork Loin
pork loin
fennel pollen
coarse sea salt
coarse ground black pepper

In a small bowl, mix equal parts fennel pollen, salt, and coarse black pepper. Rub onto the pork loin and let sit for an hour. Heat olive oil in a heavy-bottomed pan to smoking and sear the pork loin on all sides. Place in a 350 degree oven to finish.


Tortellini with Fennel Pollen Cream Sauce
2 tbsp olive oil
2 cloves garlic
1/4 cup shallots, minced
1-1/2 tsp fennel pollen
2 cups heavy cream
1/2 cup freshly grated Parmesan cheese
Salt and white pepper to taste
1 lb purchased fresh tortellini

In a medium skillet, hear olive oil and add garlic and shallots. Sauté over medium-low heat until soft but not browned, Add fennel pollen, cream and parmesan cheese. Heat to a simmer and let reduce by about 1/3, or until you like the thickness. Taste and add salt and white pepper to taste. When sauce is almost ready, cook the tortellini in plenty of boiling well-salted water. Drain and add to the sauce. Stir to combine, put into warmed flat pasta bowls and add more Parmesan cheese. Serve immediately.


FENNEL POLLEN SPICE MIX
Mix about 3 tbsp fennel pollen - dried with 1 tbsp sweet paprika, 2 tbsp sea salt, 1 tbsp fennel seeds, crushed, 1/4 tsp celery seed, crushed, and 1 pinch cayenne or crushed red pepper.

Place all ingredients in a jar and shake well. Sprinkle of fish filets, pork chops or chicken breasts before roasting. Also great on sautéd veggies. Keep in a dark place and it will last up to a year.


Fennel Pollen Roast Chicken
Here's another idea, not exactly a recipe: Mix fennel pollen and olive oil (say about 3 tbsp fennel pollen, and 1/4 cup olive oil). Separate the skin from the breast of a roasting chicken and smear the pollen-oil mixture all around under the skin. Use any remaining oil to smear over the thighs and legs. Sprinkle liberally with salt and roast as usual. Be sure to deglaze the pan with a little water or white wine so you don't lose any of the great flavor!

Very best and thanks,

  

Barbara and Mark  

Midsummer Farm