Sunday, August 7, 2011

CSA Share #8, July 25th, 2011

1 head lettuce                        ½ lb salad
1 bulb fennel                        1 bunch scallions
1 lb potato                        ½ lb sugar snap peas
1 bunch parsley

Farm News:
            What a hot week! It was about 85 degrees IN our house  this week, whew! There was a lot of sweating this week as we worked away. We are loving this cooler weather… and the possibility of rain tomorrow night.  We are transplanting our last fall brassicas today (broccoli, cauliflower, kale, kohlrabi) as well as some weeding and insect control. Now that the harvest season is in full swing, Mondays are our only full days for non-harvest maintenance projects . We are also hoping to plant our fall chard, some more fennel, chip away at the never ending weeding (of course) and maybe start to harvest……….blueberries! If they are evenly ripe enough to start raking, they’ll be in your share next week.
            Thanks so much to all of you who made it out to the CSA dinner last night. It was really great to meet those of you who we didn’t yet know, and we really lucked out with some gorgeous weather! Looking forward to the next one on October 9th. Mark your calendar.

Thanks so much!
Christa, Mike, and little Lizzy

Recipes of the Week:

Grilled Fennel
1 fennel bulb
2 teaspoons olive oil
salt and freshly ground pepper
1 teaspoon balsamic vinegar

Trim the fennel stalks and fronds away, you can use them for something else. Cut the bulb in four and gently trim away the core. You want to leave just enough core to hold the sections together Rub the fennel with 1 teaspoon of the oil and a generous helping of salt and pepper.

Grill 5-8 minutes per side on an oiled grill. Baste with olive oil as needed, and then drizzle with balsamic when hot. It should still have a good crispness to it, but not be raw either. Serve hot or at room temperature.

Parsley Smashed New Potatoes
1 pound new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
½ cup plain yogurt
½ bunch scallions, finely chopped
¼ cup finely chopped fresh parsley
2 tablespoons butter, softened
3/4 teaspoon salt
Freshly ground black pepper, to taste

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
    Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
    Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

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