Tuesday, June 16, 2015

June17 or 20

Small boxes:  2 green cucumbers, 1 yellow cucumber, 1/2 pound spinach, 1 bunch of red scallions, 2 fennel bulbs, 1 bunch of basil, 1 pound patty pan squash, 1 pound new potatoes.
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

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