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Dear Common Thread CSA Members,
As many of you know already, a few of our neighboring towns had a crazy storm last Thursday - I was passing through Earlville when it hit with high winds and branches falling all over the place - it took me hours to make a 10 minute trip back due to most of the roads home being blocked with fallen trees. I've since heard of large hail in Poolville and Hubbardsville, flash floods, power lines down, and winds that ruined barns, vehicles and gardens. We were thankfully not on the storm route and had nothing more than a bit of rain so we still have vegetables to distribute! Much sympathy goes out to those who weren't so lucky.
You can find out what the vegetables for the week are by going to our
Many thanks to Marsha Guzewich for volunteering on the farm this past week!
She said, "I made this tonight with zucchini, romaine, parsley, onions - all farm fresh! Added corn off the cob and it was delicious!"
We have a lot of Bulb Fennel right now. The bulb is the part that is used, although the greens can be used as a licorice flavored herb and some folks like to chew on the stalks which are stringy but have that same tasty flavor. The bulb is great sliced thin and added to salads. They can also be grilled or roasted. Here are a couple of recipes from marthastewart.com:
BAKED FENNEL WITH PARMESAN AND THYME
- 3 fennel bulbs
- 1 tablespoon softened butter
- Coarse salt and ground pepper
- 1/3 cup grated Parmesan
- 4 sprigs thyme
DIRECTIONS- STEP 1
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.
Orange, Fennel, and Olive Salad with Red-Pepper Flakes
INGREDIENTS
- 1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds
- 2 tablespoons fresh lemon juice
- 2 oranges
- 1/4 cup small olives, such as Nicoise
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- Red-pepper flakes
DIRECTIONS- STEP 1
Halve, core, and thinly slice bulb (preferably on a mandoline). In a bowl, toss fennel with 2 tablespoons fresh lemon juice.
- STEP 2
Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in small olives such as Nicoise, reserved fennel fronds, and extra-virgin olive oil. Season with coarse salt, ground pepper, and red-pepper flakes.
We have a lot of great vegetables for coleslaw right now. In addition to cabbage, fennel, kohlrabi, turnips, radishes, beets, chinese cabbage, and garlic scapes are all nice additions for coleslaw. I like to add sunflower seeds, raisins, and grated apple as well, and coat with oil, vinegar and fresh herbs, and/or a mix of plain yogurt and mayonnaise.
Happy eating!
Yours in the field,
Wendy and Asher
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