Look for Purple Majesty potatoes in the CSA boxes this week. These antioxidant-rich potatoes are purple on the inside and out.
Please note that the garlic has already been divided into cloves this week. It has been cured, but the rainy weather has negatively impacted the durability of the garlic requiring that it been broken up to salvage.
This week’s box includes:
Rattlesnake Pole Beans
Summer greens (Purslane, Dandelion, and Nasturtiums)
June 21st, officially the first day of summer. We are halfway through the year and full of cheer! Why? Because the CSA box this week is bursting at the seams with flavor and potential. The variety of basil can take you around the world and back to your home kitchen. So lets talk about what’s in the box…
Have a glimpse : )
Dill with leaf and flower
Feher Ozon Peppers
Rattlesnake pole beans
Summer & winter squash
Summer greens: nasturtium, garnet stem dandelion, golden purslane
This recipe is great as a side dish or main course. Cooking the fennel slowly really softens the licorice flavor and fibrous texture of the vegetable. I used tomato sauce leftover from making shakshuka which reduced the overall prep time for this dish. The flavor of the tomato sauce is better prepared ahead of time but feel free to make this recipe to suit.
1 fennel bulb, quartered with fronds removed
½ onion, diced
1-2 cloves garlic, crushed
1 T oil
Salt and pepper
2 cups tomato sauce
In a large pan, heat oil. Soften onion and add garlic. Cook until fragrant. Add quartered fennel, sweat about 5 minutes, frequently stirring vegetables. Add tomato sauce and simmer for about 35 minutes. Taste and adjust seasoning. The dish is finished when the fennel is nearly translucent and tender. The recipe makes enough for four servings; try the dish with grilled fish, a fried egg or serve with rice. Enjoy!
The strawberries in the CSA box this week are red and delicious! Other standouts include the variety of herbs and rainbow-colored chard. This may be one of our last weeks with fresh peas, so enjoy them while you can.