This newsletter will be shorter than intended. I spent the last hour or so writing it and had all sorts of recipes for you. But I accidentally deleted it!!!!! Ack! You think by now I’d learn to hit the “save” button religiously. Sorry folks, you’ll have to google your own kale, fennel, and rosemary recipes tonight! Sad and mad as I am about my technical snafu, it seems that nature has my back. I am being mollified by thunder and lightening, which always makes me happy. I’m sitting on my covered porch enjoying the show and hitting “save” religiously.
WHAT’S IN THE BOX:
romaine, red leaf, or French crisp lettuce
snap peas (large shares and 1/2 of the small shares)
kohlrabi (small shares who did not get snap peas)
cabbage (large shares only)
fennel (small shares only)
parsley, dill, or rosemary
beets, chard, or kale
NEW VEG ID
Fennel (see photo below): Popular in Italian cuisine, fennel has a pleasing anise (licorice) flavor. The fronds can be added to salads, salad dressings, and fish dishes. The bulb is delicious braised, grilled, or baked with parmesan. Chop bulb and/or fronds and add to anything Italian. I have a relative who is allergic to onions and garlic. They use fennel in place of the alliums. Even though the flavor profile is quite different, somehow fennel fills the void.
Fresh Garlic: The variety is called music and it is very potent. A little goes a long way. The clove wrappers are not yet dried making it easy to peel. No need to refrigerate as it will cure on your counter, assuming you don’t use it up right away. Garlic scapes are done. Their season is a mere flash in the pan….
Rosemary: I had found a bunch of recipes using rosemary, but you know the sad story. If you don’t use it right away, leave it in an open airy place and let it dry for future use.
Check out the recipe page of our website for some ideas for fennel and cabbage. Use the tag cloud to focus on the veggie you want featured.
I’m going to continue to enjoy the storm and then make dinner. Enjoy the thunder and your veggies!