It was about 5:30 yesterday, and it had been raining for a half an hour. I had just finished up taking the compost out with Robyn, our compost queen. So I headed up to the office to hopefully tie up some loose ends. Then Sally came into the office and seemed in a hurry. She was talking strawberries with Rodrigo on the phone. She hung up and asked me if I’d be interested in picking strawberries with the crew. Of course I wanted to go pick strawberries!
Knowing I had a couple more hours of work waiting for me in the office I joined the crew to Fairfield farm U-pick strawberries so that you may all get some fresh fruit this week! We had to hurry for fear of the rain clouds rolling in and watering down your delicious fruit. We got all 14 flats picked in about an hour and luckily we were barely rained on. We ideally wanted to provide you with our crop of seascape strawberries. They were planted late, although they are an ever-bearing crop, so we are still hopeful for a good late strawberry crop.
Of Favas and Fennel
Featured in this week’s box are two of my personal favorite spring vegetables: Fava Beans and Fennel! These two are not as straight forward as other vegetables.
First you peel the outer layer of the bean to remove the inner beans. The outer shell will open up by simply popping it with your hands or you can cut it with a knife along the side. The outer shell can then be set aside for compost.
Now that you have all the inner beans, you can blanch them in salted boiling water. Drop the beans into the water for about 2-3 minutes and then pull them out and submerge them into ice water. Now you need to peel them again. Once they are blanched, the outside white layer of the bean should come off with ease. Compost the white outer layer and save the bright green inner bean! These beans can be used in stir fries, on salads, with soup, or just sautéed in some olive oil with a little salt and garlic.
Chef JC makes a wonderful spread using mashed up fava beans, chopped garlic, extra virgin olive oil, lemon juice and a pinch of salt. This spread goes great on bread, fish, or meat. It could also be used as a lovely dip!
Fennel is a wonderful vegetable with a mild anise flavor. The bulb is usually the most sought after part of the vegetable. To use the bulb, cut off the bottom 1/2 inch or so, and cut the top stalks and fronds as well. Then you can cut the bulb in half and proceed to chop it as you would an onion. Fennel can be sautéed in olive oil or butter with salt and garlic. It makes a great addition to a simple soup or stir fry. Another tasty way to eat it is sliced thin and then dressed with a vinaigrette such as the lemon vinaigrette (featured in our Week 1 Newsletter). If you want to try using the stalk and fronds, the stalk can go in a stock of some sort. Also, the fronds make a great addition to a salad or even potato salad. For those out there with juicers, try juicing the fennel stalk. Carrot/ Fennel juice is quite lovely, but I would do a 2:1 ratio of carrot to fennel since the fennel can be a bit strong.
What’s in the Box?
- 1.5 lb Colorado Rose Potatoes ($4.50) – These are best steamed or fried.
- Chard ($2.50) – You can steam or sauté it, or use it in place of spinach.
- Carrots, bunched ($3.00) – They are great raw, on salad, slaw, or even stir-fried.
- Fennel ($2.50) – See recipe below, and instructions above.
- Fava Beans (1lb) ($2.50) – See instructions above.
- 1 Onion ($1.50) – Sauté, or use in soup. Rhese are also great just raw on salad or a sandwich.
- 2-3 Summer squash (1lb) ($2.00) – Try them sautéed, grated raw, in soup, or stir-fried.
- Garlic Tops ($2.50 ) – These are a great addition to any meal. Stir-fry, sauté with chard, or even eggs for breakfast. They have a mild garlic flavor. (see recipe)
- Red or Green Leaf Lettuce ($2.00) – Great on salads or in sandwiches.
- 1 pint of Strawberries ($3.50) – Eat them just as they are!
- 2 cucumbers ($3.00) – Eat raw on salad, or marinate.
If you were shopping at the market, the total cost of this box would be: $29.50
Garlic Scape Pesto
1 bunch of garlic scapes
1 cup extra virgin olive oil
1 lemon (juiced)
1/4 cup parmesan cheese, grated small
Pinch of salt to taste
- Chop the garlic scapes in small pieces, compost the very top flower part.
- Combine the chopped scapes, olive oil, and lemon juice in a blender or food processor. (If you don’t have either you can finely chop the scapes and mix the whole thing by hand).
- Add in the grated cheese and pulse a bit until the mixture is the consistency you would like.
- Taste and add salt if it needs any. You’re good to go!
*This Pesto makes a great dip for those cucumbers, carrots and zucchinis!*
Raw Fennel Salad:
1 fennel bulb
1 chopped cucumber
- Thinly slice the fennel bulb.
- Chop the onion fine.
- Slice the cucumber into thin pieces.
3 Tablespoons fresh orange juice
1/2 teaspoon finely grated orange rind
1 Tablespoon rice wine vinegar
1/2 cup extra virgin olive oil
1 Tablespoon flax seed oil or sesame oil (optional)
- Combine all ingredients into a bowl and whisk vigorously. Add salt to taste.
- Dress the Fennel, onion and cucumber with the dressing and serve.
Hint: if you let the salad marinate for 1 hour before eating, the veggies will have more flavor. Add toasted sesame seeds to mix it up a bit. Or grate some carrots on top to garnish!
By: Wendell Berry
I am going to seed
into the beloved body
Remembering the fields,
I have come through
the dead and the dark,
the winter, the eye
of time, as through
a gap in the hills,
into the new land.