Regular boxes: 4 green cucumbers, 3 yellow cucumbers, 1 head of red butterhead lettuce, 1 head of treviso radicchio, 1 bunch of red scallions, 2 fennel bulbs, 1 bunch of basil, 1 pound of patty pan squash, 1 pound of zucchini, 1 pound of cauliflower, 2 1/2 pound new potatoes.
Storage: all the vegetables this week need to be kept in the refrigerator drawers. We did not wash the basil because it tends to turn black under refrigeration when wet. I suggest washing it, letting it drip dry awhile and storing in a paper bag or towel in the fridge.
Fennel and Potato Gratin
(from Farmer John's cookbook) serves 4 to 6
butter for greasing the baking dish
2 small fennel bulbs, cut crosswise into 1/8 inch thick slices
2 cups thinly sliced potatoes
salt and pepper
2 cups half- and -half
2 T butter
1. preheat oven to 350 F. Lightly coat a shallow 2 quart baking dish with butter.
2. cover bottom of dish with a layer of fennel slices. cover with half the potato slices. sprinkle with salt and pepper to taste. repeat with layers until all slices are used.
3. bring half-and-half to a gentle boil over medium-high heat. pour over fennel and potatoes.
4. press down on top layer until submerged. dot with butter. bake until potatoes are tender and top is golden, about 1 hour.
|The potato digger in action|