Fennel is a delicious addition to the box this week and one that we always get many questions about. What is this thing that looks like a fluffy green-haired monster? Texture of celery, flavor like mild licorice, this crunchy vegetable can be consumed in a myriad of different ways. In France, it is essential on the plate of crudités. I like it with fish. Or sautéed in butter. Or roasted with beets and sesame oil. Use the fronds in salad or salsas. Add left-over leaves to your stock pot. Experiment and enjoy!
Any of the blue links will take you to more recipes for any of the veggies below:
Fennel from Occupy Yourself
Scallions from Iroquois Ave. and Dolce Diamante
Butter Crunch Lettuce from Iroquois Ave
Parsley from Dulce Diamante
Kale from Occupy Yourself and Dulce Diamante
Swiss Chard from Fields of Plenty
Collards from Fields of Plenty and Villa Kula
Mint from Food Field
Garlic Scapes from Food Field
Feel like you have too many garlic scapes already? Here’s an idea that one of our CSA members shared with me; chop into little pieces and put into the freezer, use in omelets all year. I also love these in mint pesto. Garlic scapes, mint, almonds or walnuts, salt, lemon or lime juice and enough oil to blend. Delicious on potatoes, lamb, chicken pasta, crackers and cheese, etc.
Hello and welcome to City Commons CSA. Today is the beginning of the new season and we are starting off with a BANG! There are loads of fresh greens in this week’s box which is impressive given the lack of rain we have had. We hope you enjoy cooking and creating with this week’s harvest.
Clicking any of the links below will bring up plenty of recipes to help you use your bounty.
Here’s what’s in the box:
Lettuce Mix from Food Field and Dolce Diamante
Cilantro from Dolce Diamante and Singing Tree Garden
Strawberries from Food Field
Head lettuce from Iroquois St.
Rainbow Chard from Fields of Plenty and Iroquois St.
Kale from Occupy Yourself and Food Field
Garlic Scapes from Food Field and Fields of Plenty
Kohlrabi from Occupy Yourself
Most of these vegetables are old hat for vegetable amateurs but kohlrabi is a vegetable that we always get questions about. The best way to get to know it is to experiment with it. But for those of you who are a little more tentative, I like to describe it as like a broccoli stem. Kohlrabi has a tough exterior but peeling it will give way to a crispy, juicy, sweet inside that is good just about any way you like. Sauté it, steam it, use it raw or in a casserole. A delicious addition to your vegetable repertoire. Oh yeah, you can eat the greens too.