CSA Members 2005: Newsletter Archive

Dear Members,

This time of year, the days get shorter and the work gets longer. It's not uncommon to see sundown from the tractor, or to cut flowers in the weak streaming light of early evening. At times, it seems idyllic, something from a story book. Often, though, it is just plain hard work, and we revel in the times when we can sit back and enjoy our farm.

High summer crops are looking promising this time of year. The tomato plants are loaded, and are beginning to show color. The eggplant are egg sized and are growing rapidly. Corn is growing strong, and just starting to tassel.

As for this week, cabbage makes an appearance in your box of veggies. Our favorite is the savoy type, named for the texture of its leaves. With a clean, crisp flavor, it makes an outstanding coleslaw or cabbage salad.

The fennel has a wonderful licorice flavor, and may be sliced very thinly to use raw in salads, or may be sautéed, baked, steamed, or used in soups. Often I slice and sauté it in place of an onion to impart a different flavor to a routine meal (slice thinly and sauté, then add green beans and cook. Yum!) Our favorite recipe for fennel is baked, though, and I have included it below.

The peppers are a mix of Jalapeños and Anaheims. The anaheims are longer, curlier looking, and milder. The jalapeños are hot and tasty, the hottest part being the seeds. Please use caution with any hot peppers (if you have sensitive skin, think disposable gloves).

Also, if you have any recipes that you enjoy, please share them with us! We would love to have more recipes available on the website, and to try new ones ourselves.

Baked Fennel

ingredients

• 1-2 heads fennel, sliced lengthwise to make 1/4 inch thick planks
• Bread crumbs
• Bleu cheese, crumbled or parmesan, grated
• Olive oil
• Salt and Pepper to taste

procedure

Slice bulbs carefully in half on the flat so it opens like a clam. Carve out and discard the core. Slice into ¼ inch planks. Steam until fork tender, about 10 minutes. Place in oiled baking dish and drizzle with oil. Top with a sprinkling of bread crumbs, and then a generous smattering of either Parmesan or a good Bleu cheese. Bake until browned in a 350 oven, about 20-30 minutes.

Creamy Coleslaw

ingredients

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons cider vinegar
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
• 3 medium carrots, shredded

procedure

Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.

Cooks' note: Coleslaw can be made 1 day ahead and chilled, covered.

Gourmet, Gourmet Entertains, August 2004