There is lots in your box this week. In addition to some of the usual standbys, there is fennel, kale and green peppers. We’ve also put together a beautiful bundle of fresh herbs, including dill (feathery green), chives (tall and spiky), sage (pale green, oblong leaves), parsley, and oregano (stem with small round leaves).
Our flowers are also in full bloom and as CSA members you are welcome to come to the farm and pick yourselves a giant bouquet anytime you like! We can also send your “pick up” person home with a bucketful (you need to supply the bucket) to distribute amongst yourselves. So…be sure to bring your buckets or other container and check out two new fennel recipes!
What’s in your boxes this week (plus a link to two recipes)?
- Head Lettuce
- Green Peppers
- Herb bouquet
- Eggs for egg shares
- Organic bread for bakery shares
- Poultry for large poultry shares
This week’s two recipes, featuring fennel and other vegetables in your boxes can be found by clicking here.
We’re going to let pictures tell the farm story this week …
We get it. It’s midsummer, we’re all super busy and hardly have time to read. So, we thought we’d help tell some of the story around here by showing you some images.
If you’re looking for a new cookbook or two, or some new ideas on how to cook all this nutritious, fresh food, check out the following books recommended by the fine folks at Local Harvest:
Written by Erin Barnett: “The first cookbook is a new publication from the creators of the popular From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce, previously featured here and relied upon by many. The new book is called Farm-Fresh and Fast: Easy Recipes and Tips For Making the Most of Fresh, Seasonal Foods. In addition to all the new recipes, this book is valuable for its unique organization. Fruits and vegetables are grouped by anatomical type (e.g. leafy greens, roots) so that readers can learn how to make appropriate substitutions within like types. Each section also includes several “master recipes” from which home cooks can absorb the basic template for making, say, a blended vegetable soup, and then venture off on their own. If you like From Asparagus to Zucchini, you’ll love Farm-Fresh and Fast.
A second cookbook featuring myriad ideas for using fresh produce is Cooking from the Farmers’ Market. This one is full of beautiful full-color photos, making the paging through a pleasure in and of itself. Organized by major produce ingredient, sweet recipes are interspersed with savory, so “Pork Tenderloin with Rhubarb Chutney” and “Tangy Rhubarb-Strawberry Pie” share a page. This arrangement is ideal for those coming home from the market with a couple of bags of produce and no particular plan, as all the recipes for one item are grouped together.
Finally, another great book is called Local Flavors: Cooking and Eating from America’s Farmers’ Markets, by well-known chef and cookbook author, Deborah Madison. Madison visited markets all across the country and then wrote a cookbook that is as beautiful as it is informative. The 350 recipes are top notch. This is food my family and I like to eat.”
Hope you all have a fabulous week ahead.