Its hard to believe, but it is our 6th week of CSA! The garden is practically exploding with vegetables, the pigs are getting huge, and the chickens are bulking up. We even have a little rooster starting to crow!
Here's what's in your box this week:
-mixed salad greens
-kale/chard bunch
-basil
-herb bunch (dill, sage, coriander, oregano)
-tat soi
-zucchini squash
-broccoli raab (alternately spelled broccoli rabe)
-beets
-flowers (calendula and fireweed)
-celery
-fennel
-red bok choy
Broccoli raab is a tender baby broccoli that is great steamed, lightly sauteed, or roasted. The greens are excellent eating as well! Fennel is a flavorful vegetable treat that is great with fish or in salads. Here are some recipe ideas:
Spicy Broccoli Raab Bruschetta
makes 6 servings
1 1/2 lb broccoli raab
5 Tbsp olive oil, plus extra for brushing and drizzling
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt
12 slices baguette
1/2 cup ricotta cheese
Preheat the broiler (grill).
Cut the broccoli raab stems into 1/4 inch thick pieces and coarsely chop the leafy greens. Rinse and drain.
In a frying pan over medium heat, warm 3 Tbsp olive oil. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add as much broccoli raab as will fit into the pan. Raise the heat to high and add the remaining broccoli raab as the first batch wilts. Season with salt and cook until tender, 4-10 minutes. If the pan seems too dry, add a splash of water. Remove from the heat. Stir in the remaining 2 Tbsp olive oil and season with salt.
Brush the baguette slices with olive oil and broil (grill) until golden brown on both sides, about 2 minutes per side. Spread each slice with the cheese and top with the broccoli raab. Drizzle with more olive oil and serve right away.
Shaved Fennel Salad with Citrus Dressing
makes 2 servings
1 Tbsp extra-virgin olive oil
1 Tbsp fresh orange juice
Salt and freshly ground pepper
1 fennel bulb, trimmed and thingly sliced crosswise
Shaved aged hard cheese, such as Parmesan, for garnish
In a small bowl, whisk together the olive oil, orange juice and 1/4 tsp each salt and pepper to make a dressing.
Place the fennel slices in a bowl and drizzle with the dressing. Toss to combine and place on salad plates. Garnish with cheese shavings. Serve at once.
We didn't take a picture of your boxes, but we did take a picture of the harvest as a whole. Here it is, impressive, right?
Some other pictures of our brilliant veggies...
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| Cabbage heads coming soon... |
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| Look out for broccoli next week! |
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| Perfect fennel bulbs! |
We'll see you next week!!
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