FarmShare Week 5

Issue #5 June 29, 2016 June 29, 2016

The Share

Fresh Sweet Onions
Pac Choi
Baby Beets/Baby Chard
Broccoli Raab
Garlic Scapes
PYO Peas


Oregano Thyme Sage
Chives Mints Sorrel
Chamomile Summer Savory
Marjoram Zataar Oregano
Parsley Basil Dill Cilantro




Featuring Fennel

With its feathery fronds, crisp white bulb and soft anise flavor, fennel is a beautiful vegetable, but many of us aren’t sure what to
do with it. To prepare for cooking: slice off root end, then slice off the stalks, leaving the bulb. Remove all tough or blemished
layers. Cut in half and remove the core. Then slice or cut into wedges. Save a few fronds for garnish.

Use it as a pizza topping: sauté chopped fennel in olive oil until it caramelizes.

Roast it with other vegetables, like onions, broccoli, beets or potatoes.

Sautée fennel in butter with garlic and added to a cheese sauce for mac and cheese.


Chicken parting demonstration

On the next chicken pick-up day (July 6), Zack will demonstrate how to cut a whole chicken into parts (legs, thighs, breasts,
wings). He will be doing this at 4:00, 4:30, 5:00 and 5:30. If you’ve never learned how to part a chicken, this is a great time to learn!

Garden update

We’re so glad that we finally got some rain! It has been quite awhile since we’ve had a significant rainfall, and our non-irrigated
crops are thirsty. Under dry conditions some of our crops, especially the leafy greens, slow their growth, so we may have a
few lighter shares in the coming weeks. On the flip side, most of our irrigated crops, such as onions and tomatoes, are doing
wonderfully. Every year brings it’s own challenges and rewards.



Grilled Fennel

Cut the stalks from a fennel bulb. If it’s small, cut in half lengthwise.
If large, cut into 1/2 inch slices with a bit of the root attached.
Steam for 10 minutes, brush with olive oil and season with salt. Grill
5-6 minutes per side. Great with grilled garlic scapes.

From Vegetarian Cooking For Everyone, by Deborah Madison

Creamy Coleslaw

8 cups shredded green cabbage
3 carrots, shredded
1/4 sweet onion, finely chopped
1 1/2 cups buttermilk
3 tbsp cider vinegar
3 tbsp sugar
3 tbsp mayonnaise
1/2-3/4 tsp celery seed
salt and pepper

Combine cabbage, carrots and onion in large mixing bowl.

Stir together buttermilk, vinegar, sugar, mayonnaise and celery seed in another bowl. Pour over
cabbage mixture and toss to combine. Season with salt and pepper. It will be dry, but the
longer it stands the wetter it will become.

Refrigerate for at least 1 hour before serving.

adapted from Serving Up the Harvest, by Andrea Chesman


Ziti with Fennel and Sausage

Serves 4-6

2-3 tbsp olive oil
1 pound bulk Italian sausage
2 fennel bulbs, trimmed, quartered and sliced, 1 tbsp fronds
1 small onion, diced
1 can (28 oz) Italian plum tomatoes with puree
1/4 cup red wine
2 large garlic cloves, minced
salt and pepper
1 pound ziti or other short pasta
parmesan, for serving

Heat 2 tbsp oil in a large pan over medium-high heat. Add sausage and sauté, crumbling and breaking up with a spoon, until cooked.
Remove and drain.

Add additional oil if pan is dry. Add fennel and onion and sauté until fennel is tender-crisp, 4 minutes. Return sausage to pan. Add
tomatoes, wine, garlic, salt and pepper. Reduce heat to low and simmer. Prepare pasta while sauce is simmering.

When pasta is done, drain well, reserving 1/2 cup water. Add pasta to sauce, mixing in water if it seems dry. Transfer to serving dish,
garnish with fennel fronds and serve with Parmesan.

adapted from Serving Up the Harvest, by Andrea Chesman

Pork & Turkeys

We have pigs available (whole, half or quarters). Order now for pork this fall!

We are accepting orders for Thanksgiving turkeys.