Wednesday, July 9, 2014

July 9 or 12

Honey Bees!  Our friend Dave Cowart caught a swarm we had this spring and helped us get it set up at the farm.  Here's to better pollination!

Harvesting fingerling potatoes yesterday.  We had an excellent yield!
Small boxes this week have: 2 lbs. purple viking potatoes, 1 red celery, 1 bunch of parsley, 1 fennel bulb, 1 pint cherry tomatoes, 1 head of garlic, 1 bunch of torpedo onions, 1 zucchini and 3 red tomatoes.
Regular boxes have: 3 lbs of purple viking potatoes and all of the above plus 1 bunch of carrots, 1 bunch of purple basil, 6 red tomatoes, 2 zucchini, 1 lb of austrian crescent fingerling potatoes.

There is a unintentional purple-red theme to the box this week.  The purple vikings are one of our favorite potatoes.  They have a sweet white flesh that makes great homefries or scalloped potatoes.  The red celery has a stronger flavor than green celery and can be used anywhere you would use celery.  It makes a beautiful broth for miso soup.

caramelized fennel
1 fennel bulb
salt and pepper
safflower oil (or whatever oil you use to saute)
Bring a pot of water to a boil.  Cut off the fennel stalks and core.  Cut the fennel lengthwise in half and then cut into 1/4 inch wide wedges.
Add the fennel to the boiling water and cook until crisp-tender, about 3 minutes.  Be careful not to overcook.  Drain the fennel and pat dry.  season with salt and pepper.
Heat some oil in a skillet over medium high heat.  Add the fennel in a single layer, cut side down, and cook to caramelize the wedges, 2 to 3 minutes.
This can be eaten by itself as a side dish  or added to scallop potatoes or soup.

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