|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!|
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.
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.