“It is a serious thing just to be alive on this fresh morning in this broken world.”
Summer Share Box 14 Crop List
- Fennel – All Shares
- Peppers (Bells, Beaver Dam, Hot Wax, Italian Frying) – All Shares
- Cucumbers – All Shares
- Green Beans – All Shares
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Beets – All Shares
- Kale – Full Shares Only
- Summer Squash – Full Shares Only
- Sweet Corn – Flex Shares Only
- Cabbage – Flex Shares Only
- Cantaloupe – Flex Shares Only
- Onions – Full & Flex Shares Only
- Watermelon – Full & Half Shares Only
So I am giving a plug this week for our upcoming CSA Fall Share and our CSA Winter Share. We are only a month away from our Fall shares which begin on Thursday, October 20th and are delivered every other week until Christmas. This is 5 bi-weekly deliveries of a 3/4 bushel box loaded with goodies. Most of these crops store well, so there is not a problem with spoilage. You can find an archived crop list from other years here: https://earthdancefarm.
Crop of the week – Fennel
It is that time of year again when it seems like so much is in season. The boxes are full, and we’re making decisions about what goes in and what stays out of the weekly boxes. This week we’re happy to introduce fennel into the box, and we decided to make that the crop of the week. A beautiful aromatic vegetable that made our packing area smell wonderfully this week. Originating on the shores of the Mediterranean, fennel has become widely naturalized in many places around the world. It thrives in dry soils that tend to be near the oceans or riverways.
The entirety of the fennel plant is edible, from the bulb to the fronds. Most recipes will call for the bulb, but if you’re wanting a kick of that licorice flavor use the greens as well since they pack more of a flavorful punch. Fennel is good for heart health and lowering inflammation. It can also help lower blood pressure.
You can eat fennel raw or cooked. I like it raw, chopped up coarsely in a salad. It pairs really well with saltier meats such as pork, and can act as a counterbalance to a dish that is too salty. I love it braised or roasted, you really can’t go wrong cooking vegetables using these methods. Simplicity is your friend, and a little olive oil and parmesan can go a long way on jazzing some dishes up. I am excited to see and hear what people make with their boxes this week. We can chat about it at the farm party coming up. Have a great week everybody!
Some Recipes To Try:
- 1 Tbsp olive oil
- 1 bulb fennel trimmed, cored, and thinly sliced
- 1 large yellow onion (or 2 small) halved and thinly sliced
- salt & pepper to taste
- 1 tsp sugar
- 2 tsp olive oil plus more to brush on the dough
- 2 1/4 cups bread flour
- 1/4 oz active dry yeast
- fennel fronds
- 4 oz fontina cheese shredded
- Caramelize the onions and fennel: Heat olive oil in a large skillet with a tight-fitting lid over medium-high. Add the fennel and onion and season with salt and pepper. Cook, stirring occasionally until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5-7 minutes. Uncover, add 1 Tbsp water and cook, stirring constantly, until golden brown and soft, about 2 minutes
- Prepare pizza dough (optional; can be replaced with store bought dough): Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with year and let stand until foamy, 5 minutes. Whisk oil and 1 tsp salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes. Turn out dough into a lightly floured work surface. Divide into 4 equal pieces and let rest for 15 minutes before using.
- Heat up a grill on medium-high heat.
- On a foured surface, stretch the pizza dough into a 10-inch long oval or other desired shape. Brush one side lightly with olive oil and season with salt and pepper.
- Place the dough, oiled side down, directly on the grill. Brush the top with olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
- Top with cheese and fennel fronds; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.
- 3 Tbsp panko
- 1 Tbsp melted butter
- 3 Tbsp plain Greek yogurt
- 2 Tbsp prepared horseradish
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups sliced cucumber
- 2 cups sliced fennel bulb
- 1 1/2 cups sliced bell pepper
- 2 tsp chopped fresh dill
- Toast panko in melted butter in a skillet over medium.
- Stir together Greek yogurt, prepared horseradish, lemon juice, lemon zest, sugar, salt, and black pepper in a large bowl.
- Add sliced cucumber, fennel, and bell pepper; toss to coat
- Top with panko and chopped fresh dill.
- Preheat oven to 450 degrees F.
- Trim the fennel bulbs and split lengthwise. Boil until tender, about 15 minutes. Drain, cut side down, on paper towels for about 5 minutes.
- Place fennel, cut side up, in a buttered baking dish and brush with the softened butter. Season with the salt and pepper and top with thyme and grated Parmesan. Bake until cheese is golden brown, about 20 minutes