In the CSA Share this Week:
- Baby fennel
- Cucumbers
- Carrots
- Zuccchini
- Beets - Red or Gold
- Strawberries
- Broccoli
- Romaine Lettuce
- Basil
The mid-summer crunch is gettin' good: candy carrots, sweet beets, heavy heads of broccoli and this week, baby fennel! Fennel is one of my faves - raw or cooked - but I've learned it requires a little veggie coaching for new initiates. Things to know:
- Fennel has a texture like celery and mild, sweet, anise-esque flavor.
- You can slice it thinly and eat it raw on salads - or as a salad - or you can cook with it (I love to caramelize onions and fennel together and then use it as a pizza, pasta or polenta topping).
- The ferny tops can be put to use as a garnish, herb or pesto base.
- Fennel's favorite time of year is fall. Fennel grown in the spring/summer, when the days are lengthening, is always smaller and a little more spindly. It loves the shortening days of late summer and fall, when it forms juicy, squat bulbs. You'll see fennel in your share a few times this season, which means you'll witness the transformation from summer-skinny bulbs to fall-fat ones :)
A Grand Piano in the Field? Yup.
Get your tickets for In a Landscape, August 30th at the farm! Hunter Noack will be rolling in with his 9' Steinway Grand and playing an outdoor concert in the field on Sunday evening, 8/30. Come fill your soul with beautiful classical piano, commune with the draft horses (they love In a Landscape in their landscape!), and wander the fields. This is a benefit for the Wild Rivers Land Trust to support all the good work they do in our community!
