this week's
HARVEST
1 bunch Walla Walla Onions ($2.50 each)
1 head Green Leaf Lettuce ($1.90)
3 pc. Fennel ($2.50)
1 bunch Carrots ($2)
1 head Romaine Lettuce
($2)
1 bunch Parsley ($1.75)
Zucchini (some locations)
Black Raspberries (some locations) We will be rotating the berries through the sites for the next four to five weeks.
($4)
Cucumbers (some locations)
on the
HORIZON
These are the crops that you can look forward to finding in next week's box...
Potatoes
Zucchini
Cucumbers
July 12th & 13th, 2005 ~ Issue #7
HAPPENINGS news & musings from the fields
We got a wonderful rain last week which gave us a few days of relief from irrigating. Now that the sun is shining again, we have lots of field work to catch up on, so we apologize for an abbreviated newsletter this week!
RECIPES from the farm & from our friends
BRAISED FENNEL
1 large fennel bulb or 2 small bulbs
2 tablespoons butter
1 small clove garlic, whole
1/2 teaspoon thyme
Salt and freshly ground black pepper
1/4 cup dry white wine, optional
Water and/or chicken stock, to cover
Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine, if using, and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper, to taste.