Backyard Gardens CSA: Week 12 — August 21, 2014

Dear CSA members,

If you’re out and about this weekend I recommend packing some fennel for your trip. When I was hiking the other week, I brought some and paired it with some apple, my favorite hard cheese, and some elk summer sausage. Mmmmm mmm mmm—it doesn’t get too much better than that in the backcountry! Below I’ve also included a slaw recipe using fennel and cabbage that sounds amazing for this August weather.

Another recipe, one that you could even go whole hog on and use all your ingredients in one go if you wanted, is a mediterranean dish called eggah. The recipe calls for fennel only, but I envision a big skillet full of roasted garlic, eggplant, onion, with a tomato sauce.

Fennel up close

As for farm news, we’ve been harvesting a ton! Bunches and bunches of flowers, so many cucumbers and tomatoes, peppers are coming in, and everything just keeps getting bigger and bigger. It’s a good thing that Beth and Leon’s friends are in town and have been kind enough to lend a hand as well as share their stories. Sue, in from Portland with husband Glen and their standard poodle Sterling, has been an honorary crew member a couple of days this week, and Shari, who co-founded Sauvie Island Organics with Beth back in 1993, has joined us for lunch to tell us how they started farming. Hopefully you’ll be able to share this week’s bounty with friends, old and new alike.

Garlic

Happy eating!

Garik

Hands in

WHAT’S IN YOUR BIN?

Full Share

Beets – 1 bunch
Cabbage – 1 head
Eggplant – 1-2 per bin
Fennel – 1 bulb
Garlic – 2 head
Kale – 1 bunch
Kohlrabi – 1 head
Onions – 2 head
Summer Squash – 2 pounds
Tomatoes, Cherry – 1 pint
Tomatoes – 1 pound

Half Share

Cabbage – 1 head
Eggplant – 1-2 per bin
Fennel – 1 bulb
Garlic – 2 head
Onion – 2 head
Tomato – 1 pound

Bins

RECIPES

Cabbage and Fennel Slaw

Serves 4

Ingredients:
  • 1 medium fennel bulb
  • 1/3 cup olive oil
  • 1/3 cup white balsamic or white wine vinegar
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon coarse-grain brown mustard or Dijon-style mustard
  • 1 teaspoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 cups thinly sliced cabbage (about 1 small head)
Directions:
  1. Remove upper stalks from fennel; discard stalks. Discard any wilted outer layers on fennel bulbs; cut off a thin slice from base of bulb. Quarter fennel bulb lengthwise; slice very thinly. Set aside.

For vinaigrette:

  1. In a small screw-top jar with a tight-fitting lid, combine the olive oil, vinegar, parsley, mustard, sugar, salt, and black pepper. Cover and shake well. Set aside.
  2. In a very large serving bowl, combine the sliced fennel, cabbage and zucchini. Pour the vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.

recipe courtesy of Better Homes and Gardens.

Green Herb Eggah

Serves 4

Ingredients:
  • 12 eggs
  • 1 bunch parsley
  • 1 bunch coriander
  • ½ bunch mint
  • 5 spring onions
  • salt and pepper
  • 1 tbsp olive oil, or clarified butter
  • ½ cup milk (optional)
  • 1 tbsp flour (optional)
Directions:
  1. Preheat the grill.
  2. Wash and finely chop up all of the herbs, and finely slice the spring onions, using the green tops as well as the white parts.
  3. Break the eggs in a large bowl and whisk up until frothy. At this point you could whisk in the milk and flour if using. Mix in the herbs, and season.
  4. Heat the oil in the frying pan, and add the fantastically green egg mixture when hot. Cook over a medium heat for about 5 minutes, or until the eggs have set up the sides.
  5. Put the frying pan under the grill (leaving the door open is fine) and cook for another 4-6 minutes, checking every 2 minutes. When it is done it should be burnished and crisp, and slightly springy.
  6. Serve cut into wedges or squares.

recipe courtesy of The Great Cookery Adventure