New this week …. savoy ‘famosa’ cabbage, ‘easter egg’ radish, cucumbers, and fresh garlic… and a reprise of fennel! Fresh garlic is mature garlic that hasn’t been cured for storage (so keep it in the fridge). It is used just like regular garlic – but I think the flavor is even better.
The heat is of course affecting everything at the farm. The zucchini and yellow summer squash are pumping out serious pounds with the high temps. The radishes are spicy. All the crops and the weeds are growing like crazy. The tomato plants are sizing up some nice looking tomatoes – they are still green at this point though.
Thanks to Della for providing this week’s many recipes:
Veggies of your choice! (Corn, mushrooms, bell peppers, tomato, etc.)
1 clove Garlic
1 Tbsp Sour Cream
1/4 to 1/2 tsp Salt
1/4 tsp Curry Powder
1 tsp Thyme
1.) Preheat oven to 400.
2.) Give the zucchini a good scrub then slice them in half length-wise. Scrape out the center of the zucchini until you end up with boat-like shells, leaving about a ½ inch. Save the zucchini guts and chop them up, as you will be adding them back in later.
3.) Chop up and sauté vegetables (onion and veggies of your choice) and garlic. When they are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.
4.) Next, transfer everything to a big bowl and add the zucchini scrapings, thyme, salt, sour cream, and pepper to taste. Mix gently.
5.) Fill the zucchini boats with the mixture, top with some cheese, and bake for about 20 minutes or until golden. Enjoy!
tbsp unsalted butter
tbsp extra-virgin olive oil
pound carrots, peeled and cut into 1/4 inch x 3 inch sticks
fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
Zest of about half an orange.
tsp fennel seeds, crushed in a mortar
cup orange juice
teaspoon plus 1/8 teaspoon sea salt
Freshly ground black pepper, to taste
tablespoons coarsely chopped fennel fronds or dill
1.) Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften.
2.) Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
3.) Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables.
4. Transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.
Cook’s’ note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.
medium green cabbage, cored and thinly sliced
medium yellow onion, finely chopped
garlic cloves, minced
tbsp (heaping) grated fresh ginger
cups heavy cream
salt and freshly ground black pepper to taste
1.) In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
2.) Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
3.) Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes.
4.) Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
Thinly slice up some raw veggies (cucumber, zucchini, carrot, cabbage, avocado, etc.) and wrap them in nori or rice paper. Pair with a yummy peanut sauce and enjoy!