small share (above)
medium share
full share
Greetings all,
Hope you are all enjoying the absolutely beautiful weather. Things are starting to transition into clean up mode on the farm as we begin to take down tomato trellises and start putting away the seeders and tillage equipment for the year. More things are getting moved over to the new farm every day as they stop being used for the season.
Baby says Kale is just as much fun to play with as it is to eat!
What’s in the Box:
- Romano Beans (3/4 lb small & medium , 2 lb full )
- Potatoes (2 lb small, 3 lb med, 4 lb full)
- Hot Mustard Greens (1 bunch)
- Onions: Red Tropea (2 small, 3 med, 3 full)
- Fennel (1 small, 2 med, 3 full)
- Parsley (1 bunch)
- Hot Peppers (1 small & med, 2 full)
- Collards or Kale (1 bunch med & full)
- Carrots: Mokum (orange) and Purple Haze (1 lb med, 2 lb full)
- Peppers (2 full)
- Cucumber (1 full)
Fennel: Roast it, caramelize it
Fennel is here for an early fall reprise (is it fair to say it’s early fall yet?). Still have last time’s fennel in your crisper? First off: better compost that, second off: don’t miss your chance this time to enjoy this truly under-used vegetable by roasting it until it caramelizes or sautéing it in a pan on low like an onion (or with an onion) until it caramelizes. Fennel is naturally sweet and really shines when you take advantage of its sugars. Cut the stems off, slice the fennel in half, and cut out the core (much like you would with cabbage). Then cut thinly with a mandolin or knife. For the visually inclined, good ol’ Martha has a great short video on how to cut fennel.
Using a mandolin to cut thin slices of fennel
mixed with some onions for roasting
a delicious flatbread/pizza made with goat cheese, kale (collards would be good too!) and the roasted fennel and onions. Yum!
Recipes:
Onions are plentiful this week. We’ve harvested ALL of them and are letting them cure, but we had about 600 red tropea left after our sorting and counting. Red tropea is a lovely red onion which tends to be elongated and has a nice bright flavor. They have the shortest shelf life of the onions that are curing, so we sent everyone a good amount this week. Stumped with what to do with them, especially if you’re not in the habit of using much onion? Well, here are some recipes that highlight the glories of this allium. Rabbit has such a great name, and nothing to do with rabbit! Mentioned in cookbooks as far back as the 1750s, rabbit is basically hot cheese on toast. Try this recipe for an onion rabbit, which will be on our dinner menu this week for sure. It looks like there will be some chilly nights again this week, and that surely calls for one of the most comforting soups of all, French Onion.
Hot mustards are here! This is the fully grown iteration of the spicy salad mix you enjoyed this spring. These greens have a fabulous wasabi-type heat to them, and we’d recommend sautéing them in some olive oil to enjoy the heat in a toned-down manner! For those of you that love that heat, enjoy them raw and lightly dressed with oil and vinegar. To make a meal of them, try the Pasta with Greens and Caramelized Onions.
If you got Collard Greens or Kale in your box this week, lucky you! Pair them with your potatoes to make this wonderful soup…fall is definitely on our minds and in our kitchens these days! Or, try this warming Grits and Greens Casserole. Enjoy this chance to start pulling out cool-weather favorites.
Sneak Peek at Next Week:
- Romano Beans
- Winter Squash (okay, for real this time)
- Rutabaga
- Onions
- Beets
sleepy root farm 