This week your basket contains: sweet peppers, leeks, broccoli, savoy cabbage, GREEN TOMATOES, and fennel.

Welcome to November; the calendar has finally caught up with the weather.  The wet October we’ve had has not been particularly kind to the broccoli.  Some heads may have dark discolored spots from the rain.  When we harvested it, we did our best to make sure that the florets were firm even if discolored.  You can either trim out those spots or just use them as is.  We’ve been eating the heads we’ve rejected for inclusion in your baskets, and they are still very good.   November also means Thanksgiving, and Thanksgiving means we will be  delivering a DOUBLE SIZED BASKET before the holiday (Nov.19^th for Friday people;. Nov. 23^rd for Tuesday deliveries). We will then take a week off (Nov. 26^th and 30^th) and then be back to regular deliveries the following week.  This information, as well as our December schedule, is also on our web site under the “Blog Posts” tab.

Colder weather has put an end to the tomatoes in the hoop houses, leaving us with this final harvest of green tomatoes.  These recipes are our favorite ways to use them.

FRIED GREEN TOMATOES

Fried green tomatoes are extremely easy to make.  On a plate or in a shallow bowl, beat 1-2 eggs.  Cut green tomatoes approx. ¼ to ½ inch thick, dip in egg, coat with breadcrumbs and fry in a small amount of butter.  Squeeze the juice of one lemon over the fried slices and serve

CREAM OF GREEN TOMATO SOUP

Base:

3 onions

10 green tomatoes

1 cup chicken or vegetable stock

4 Tbs butter

For each 2 cups of base, add:

1 ½ cups half-and-half

2 tsp sugar

1 tsp salt

Cut onions and cook slowly in butter in a large heavy pot.  When they are soft, add cut, cored but not peeled tomatoes.  Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes.  Add broth and pass the soup through a strainer or food mill to remove the seeds and skin.  This is the base of the soup, which can be frozen for later use.  When ready to use, stir in half-and-half, sugar and salt.  Taste and adjust seasoning as needed.  Serve hot or chilled topped with a Tbs of sour cream.  From Classic American Food Without Fuss by McCullough and Witt.

We love fennel in the fall.  These two recipes are interesting ways to use this unique veggie.

FENNEL, ORANGE,  AND PARSLEY SALAD

2 medium fennel bulbs

5 medium oranges

2/3 cup parsley leaves

2 Tbs. slivered black olives

1 tsp. olive oil

salt and pepper

Quarter, core and thinly slice fennel bulbs crosswise.  Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.  Add fennel, parsley leaves, olives and olive oil.  Season with coarse salt and ground pepper.  Gently toss and serve.  Serves 4. From Everyday Food  October 2003.

BAKED SWEET FENNEL, PARMESAN CRUST

2 medium sized fennel bulbs

2 Tbsp. fruity olive oil

4 Tbsp. grated Pamigiano-Reggiano

Preheat oven to 400 degrees.  Trim the fronds and stalks off the fennel bulbs and reserve for another use.  Cut trimmed bulbs in half lengthwise through the root.  Place the bulbs cut side up in a shallow baking dish.  Sprinkle with salt and pepper.  Drizzle each piece with a teaspoon of olive oil.  Bake for 25 minutes.  Turn the bulb over, adding a little more oil if necessary.  Lower the heat to 350 degrees and bake 20 minutes longer.   Turn the fennel over so the cut side is up.  Sprinkle each fennel half with 1 Tbsp. grated Parmesan cheese and bake 5 minutes longer.  Serves 4.  From Recipes 1-2-3 by Rozanne Gold