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- • Lettuce
- • Spaghetti squash (see recipes, great to eat now)
- • Sweet peppers (Yum Yum gold and red and Carmen, both so sweet)
- • Hot peppers (Jalafuego and Serrano)
- • Garlic
- • Onions
- • Basil (finally a whole big plant, make pesto)
- • Tomatoes (still from the green house, but some heirlooms)
- • Cherry tomatoes
- • Fruit (Asian pears, bartlett pears or apples)
- • Fennel
- • Green beans
- • Cucumbers (finally slowing down, just 7 per share this week)
- • Eggplant (salt it 30 minutes before working with it and it makes it so soft, great on the grill)
- • Zucchini (first harvest of our new bed)
We Just finished harvest, lots of things to get done. Not much news from our end. Goats continue on a rampage to ruin our farm, Luna got new kittens and we are enjoying the dog days of summer. We had rain today, not good for the tomatoes Enjoy all the veggies.
GREEK STYLE FENNEL
3 bulbs
2 tbsp.
1 clove
2 lg.
1/4 tsp.
1/4 tsp.
2 tsp.
1/2 cup
handful fennel
olive oil
garlic, minced
tomatoes, diced
salt
pepper
fresh chopped herb (chervil, marjoram, or parsley, or other…)
feta cheese
reserved fennel tops
Cut off the stalks and feathery leaves of the fennel. Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections. In a skillet, heat olive oil, ad garlic and fennel, and saute for 3 to 4 minutes. Uncover, add salt, pepper and the fresh herb and cook over low heat until most of the liquid is reduced. Serve sprinkled with the garnish of feta cheese and reserved fennel tops. adapted from More Recipes from a Kitchen Garden by Shepherd and Raboff
CREAMY FENNEL SOUP
adapted from: recipeland.com
2 cups stock (chicken, beef, vegetable….)
1 Fennel bulb, about 1 pound
1 Sliver garlic
2 Tablespoons Chopped onions
1 Tablespoon Lemon juice (or more to taste)
1 teaspoon Lemon zest, chopped
1-2 teaspoons fresh dill (or 1/2 t dried)
1 teaspoon Ground coriander
1 quart Nonfat yogurt
Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices.
Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped cilantro
FENNEL STUFFED WITH CREAM CHEESE AND KALAMATA OLIVES
1 large fennel bulb (about 1 pound)
3 ounce package cream cheese, softened
1/3 cup drained Kalamata olives, pitted and chopped
Trim fennel stalks flush with bulb, reserving fronds, and cut outer 2 layers loose at base, removing them carefully and reserving rest of bulb for another use. Chop reserved fronds. In a small bowl cream together cream cheese, olives, and chopped fronds. Spread inside of larger fennel layer with cream cheese mixture and press back of other layer onto filling firmly. Chill fennel, wrapped tightly in plastic wrap, at least 1 hour or up to overnight. Unwrap fennel and cut crosswise into 1/3 inch thick slices. Cut slices crosswise into 1 1/2 inch wide sections.
Spaghetti Squash and Tarragon From Chef Jonathan Miller
1 spaghetti squash, halved lengthwise and seeded
1/4 c white wine
1/4 c pine nuts
1 T white wine vinegar
zest of half a lemon
juice from half a lemon
leaves from 2 thyme sprigs
crushed red pepper flakes
1/4 c olive oil
leaves from 3 sprigs tarragon, chopped
1/3 c grated ricotta salata
Heat oven to 350. Baste the spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Put cut side down in a baking sheet and pour in the wine and about a third cup of water. Roast for about 50 minutes, until just barely tender, then remove from the oven and flip the squash over to cool. While the squash roasts toast the pine nuts until nicely golden.
Combine the vinegar, lemon zest, lemon juice, thyme, crushed pepper and a little salt in a bowl. Whisk in the olive oil until emulsified.
Scrape the squash out of its skin with a fork, separating it into strands and put in a large bowl. Toss with the dressing, then finish with the tarragon, ricotta salata, and the pine nuts. Serve while still warm or at room temperature. Yummy!
Spaghetti Squash and Herbs (Martha Stewart)
• 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 tablespoon packed light-brown sugar
• Coarse salt and freshly ground pepper
• 1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped
Directions
1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately
Becca’s favorite Thai Cumber salad with Roasted Peanuts
¼ cup fresh limejuice
1 ½ tablespoons fish sauce (nam pla)
1 ½ tablespoons sugar
1 ½ tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves
1 ½ English hothouse cucumbers, halved, seeded, thinly sliced
¾ cups sliced red onion
2 tablespoons fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle on peanuts and serve.
Pad Thai (serves 4)
Sauce:
2tbs brown sugar
1 Tbs tamarind concentrate (Tampico avail at NewSeasons)
1 Tbs Sriracha
3 Tbs fish sauce
combine and set aside…could probably also use commercial prepared Pad Thai sauce.
8 oz dried rice noodles –soak in hot water 1/2 hour or until pliable
1/2 lb chicken tenders, thinly sliced, marinated in tsp fish sauce, black pepper OR
Firm tofu, drained, OR shrimp
3 Tbs vegetable or peanut oil
1/2 c. Thinly sliced onion
1 Tbs minced garlic
1/2 c (or more) cherry tomatoes, halved
1/2 c (or more) trimmed green beans (I’ve all used broccoli)
2 eggs, lightly beaten
1/2 c chopped basil or cilantro
Roasted peanuts, limes as garnish
Heat 1 Tb oil in wok and sauté chicken/tofu/ shrimp until just cooked through, set aside.
Heat 1 Tbs oil in wok again, sauté onions until soft, the add garlic and sauté 1 minute more.
Add tomatoes and beans and sauté until tomatoes start to collapse, then add eggs and stir vigorously while cooking until eggs are set. Set aside in bowl with chicken.
Drain noodles thoroughly, Heat last bit of oil in wok and sauté noodles until starting to brown, then add sauce, toss to cost, add other items and cook until heated through. Toss in large bowl with basil and serve with peanuts and limes.