THIS WEEK YOUR BASKET MAY CONTAIN: FLORENCE FENNEL, potatoes, carrots, Red King Daikon, collards, elephant garlic, tomatoes, cherry tomatoes (full shares), cucumbers, summer squash (half shares), CAULIFLOWER, and sweet peppers.

PEARS CAN BE ORDERED FOR PICK-UP AT THE PUMPKIN PICK UP WEEKEND (10/19 & 20).  Our friend Jen at Big Barn Organics in Hood River is offering Abate Fetel and Bosc: 2 lbs./ $5 or  5 lbs./ $10  or  Asian pear variety Hosui: 2 lbs. = $6; 5 lbs. = $12.50; 25 lbs. = $50.  This is short notice for next Friday, so order by email quickly.  We will also be taking orders at the event for pears to be delivered prior to Thanksgiving.

Here is how you prepare Florence fennel: wash and trim fennel stalks to the point where they meet the top and sides of bulbs.  Save the stalks and leaves for flavoring and garnishes. Fennel can be eaten raw, but our favorite way to prepare it simply is to slice it in half through the root end so that the resulting halves are wider than they are thick.  We then throw it on the grill or under the broiler with a brushing of olive oil. Cook until crisp-tender and slightly browned.   It is great with fish, very low-calorie, and has an anise flavor.  These are some of our favorite fennel recipes:

AUTUMN RAGU

1 onion

1 Florence fennel bulb, chopped

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Sauté onion  in butter and olive oil until translucent.  Add zucchini, sweet pepper, fennel, and garlic and sauté for five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

FAST SAUTÉ OF FENNEL AND MUSHROOMS

1 large fennel (with leaves)

1/2 lb whole mushrooms

2 Tbsp. butter

1 Tbsp. olive oil

salt & pepper

Thinly slice fennel, discarding any hard core.  Mince 1/2 cup of the leaves and set aside.  Slice mushrooms to same thickness as fennel.  Heat 1 Tbsp. butter and oil in a sauté pan.  Add mushrooms and cook over medium high heat until brown.  Remove and set aside.  Add remaining butter and fennel to pan.  Cook over medium heat until softened but still crunchy.  Add mushrooms, stir together.  Season with salt and pepper and stir in minced fennel leaves. (From The Victory Garden Cookbook)

Sometimes we get into a bit of a rut when it comes to cooking potatoes.  The recipe below is a great antidote.  Since latkes are great with applesauce, it also seems seasonally appropriate.

AWARD-WINNING PERFECT POTATO LATKES

4 baking potatoes

1 large yellow onion, peeled and grated

1 Tbsp. fresh lemon juice

4 extra-large eggs

3 Tbsp. unbleached all-purpose flour

Pinch of baking soda

1 tsp. salt

Freshly ground black pepper to taste

Vegetable oil, for frying

Grate the potatoes, using a food processor or fine shredder.  Immediately transfer the potatoes to a large bowl and add the onion, lemon juice, eggs, flour, baking soda and salt and pepper.  Mix well.  Heat 1/8 inch of oil in a nonstick skillet over medium heat.  Pour the batter into the hot oil with a large spoon and flatten with the back of the spoon to make 4-inch latkes.  Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes.  (Turn only once).  Drain well on paper towels and serve immediately, plain or with topping.  Makes 1 doz. or 4 servings.  From The 30-Minute Kosher Cook by Judy Zeidler.