This Week's Vegetable Harvest:
- Salad Mix
- Easter Egg Radishes
- Green Onions
- Asparagus
- Fennel Bulbs
- Bok Choy
- Cilantro
- Spinach (may be combination of red-stemmed and traditional spinach)
Notes from the Farm Kitchen
Raw fennel has a distinct anise flavor. If you're asking yourself why anyone would eat a vegetable that tastes like black licorice, well, you're not alone. It's true that the sharp flavor of raw fennel can be a little offputting to some, including the author of this newsletter. What's interesting though is that I adore the mellow flavor of cooked fennel. Sauteed or braised fennel is excellent paired with baked or broiled fish and a touch of butter and lemon. Another of my favorite ways to use fennel is to sauté sliced fennel with onion and some Italian sausage. Then I add it to hot pasta, mix in wilted greens (spinach, chard, etc), drizzle some olive oil on top and sprinkle with freshly grated parmesan cheese and salt to taste..
Easter egg radishes come in shades of violet, pink, purple, white and red. We like these radishes for their beautiful colors and for their tendency to stay crisp in all kinds of weather. If you're looking for a use for radishes that's a little out-of-the-ordinary, I recommemnd making radish salsa to serve with chips, in burritos, or as an accompaniment to a grilled steak. I also like to make a non-traditional tabouli using bulgur wheat, chopped radishes, green onions, feta and lemon juice.
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Technically speaking, cilantro is the leafy part of the coriander plant. Cilantro is widely used in many different cuisines including a number of familiar Mexican and Indian dishes. Here on our farm it grows well in all types of weather, from very cold to very hot. It should be stored in a plastic bag in the refrigerator and used within 1 week..
While bok choy makes a delicious addition to any stir fry, I'm going to go out on a limb and recommend using it in a salad this holiday weekend. Not any old salad, mind you, but the one that's become a staple at many outdoor summer parties. You know, the one with sliced almonds and crushed ramen noodles. I love this salad and I suspect I'm not the only one. Make it with the bok choy, green onions and cilantro from this week's share and take it to that backyard barbeque this weekend. Your friends will be glad you did!
This Week's Recipes
Orange Radish Salsa2 oranges, peeled and finely chopped
1/3 cup chopped green onion
3/4 cup diced radish
1 teaspoons finely chopped chili pepper
1/4 cup chopped cilantro
1 teaspoon sugar
1 small garlic clove, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
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Combine all ingredients and mix well.
adapted from http://www.realsimple.com
2 tablespoons olive oil
2-3 small fennel bulbs, bulbs sliced and fronds chopped
1 medium onion, cut into wedges
kosher salt and black pepper1/4 cup dry white wine
1 1/2 pounds skinless cod or some other firm white fish fillets
1/2 teaspoon ground coriander
1 cup couscous
2 cups chopped spinach
1/4 cup chopped green onion
3 tablespoons minced cilantro
- Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Add the fennel, onion, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until beginning to soften, 8 to 10 minutes. Add the wine.
- Season the cod with the coriander and ¼ teaspoon each salt and pepper and nestle in the vegetables. Transfer the skillet to oven and roast until the cod is opaque throughout, 8 to 12 minutes.
- Meanwhile, cook the couscous according to the package directions. Fluff with a fork and fold in the spinach, green onions and cilantro. Serve with the cod and vegetables.
adapted from www.bonappetit.com
1 loaf brioche or challah (about 12 oz.), cut into 1" cubes
1 tablespoon extra-virgin olive oil
1 pound hot Italian sausage, casing removed
4 tablespoons unsalted butter, divided, plus more for dish
1 bunch green onions, chopped
2 small fennel bulbs with leafy tops coarsly chopped (about 3 cups)
4 large eggs, beaten
2 1/2 cups low-salt chicken broth
1 pound spinach, coarsly chopped
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
- Preheat to 350°. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely.
- Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into smaller pieces with the back of a spoon, until browned and cooked through, 8–10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 Tbsp. butter in the same skillet over medium-low heat. Add fennel and cook, stirring occasionally, until soft, 10–12 minutes. Add green onions and mix well.
- Preheat oven to 350°. Butter a 3-qt. shallow baking dish. Whisk eggs to blend in a large bowel; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, and pepper. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 Tbsp butter.
- Bake until stuffing is hot and the top is golden brown, about 40 minutes.
Fun Photo of the Week
In honor of Matt's birthday this week I thought I'd share a picture of Matt and his little guy from the summer we started our CSA program back in 2004. In this photo he's teaching Avery how to water seedlings. He's a terrific farmer and a wonderful dad. Happy Birthday, Matt!!
