THIS WEEK YOUR BASKET CONTAINS: cucumbers, carrots, tomatoes and/or cherry tomatoes, BRUSSELS SPROUTS TOPS, FLORENCE FENNEL, broccoli, and sweet peppers

THIS YEAR’S PUMPKIN PICK UP WEEKEND IS THIS WEEKEND OCTOBER 18 & 19  11:00 to 3:00.  This is the time we set aside for you to come choose a carving pumpkin (which is included with your subscription), meet other subscribers, tour the farm, and enjoy a pot luck lunch topped off with PUMPKIN PIE PIZZA!  You don’t want to miss this. 

FENNEL TIPS

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:

CUCUMBER & FENNEL WITH ORANGE-MINT DRESSING

1 cucumber, peeled and diced

1 fennel bulb, finely slivered

1 Granny Smith apple, sliced

2 tsp. lemon juice

2 Tbsp. toasted walnuts, chopped

For the vinaigrette:

2 Tbsp. orange juice

2 Tbsp. walnut oil

1 Tbsp. fresh mint

1 Tbsp. cilantro

1/8 tsp. paprika

salt and pepper to taste

Combine salad ingredients except walnuts in a salad bowl and gently mix. In a small bowl, whisk all vinaigrette ingredients until emulsified. Season with salt and pepper and pour over salad. Serve immediately or marinate, covered in fridge, for 1-2 hours. Before serving, toss and garnish with toasted nuts. From Yamuna’s Table by Yamuna Devi.

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)

We remove the tops of the Brussels sprout stalks to encourage even development of the sprouts up and down the stem.  The tops themselves are very much like collards or kale with that lovely Brussels sprout flavor.  You can use them in any recipe for either kale or collards, or in the recipe below.

CALDO VERDE

2 Tbs. extra virgin olive oil

2 garlic cloves, minced

1 large onion, chopped

6 oz. chorizo sliced ¼ in thick

2 qts water

1 Lb yellow potatoes in 1 inch chunks

salt & pepper

1 Lb. kale leaves shredded

Heat the olive oil in a large caserole.  Add garlic, onion and half of the chorizo and cook over low heat until the onion softens (@ 8 minutes).  Add the water, potatoes and a large pinch each of salt and pepper and bring to a boil.  Simmer over low heat until potatoes are tender (15 minutes).  Process the soup to coarse puree and bring to a boil.  Add the kale and simmer until leaves are wilted (3 minutes).  Stir in the remaining chorizo and simmer for 5 minutes.  Season with salt and pepper and a drizzle of olive oil.  From Food & Wine, March 2002.