Posts Tagged With: Fennel

2015 Spring CSA – Week 7

***This is an ODD week, therefore we will deliver half shares to the following cities: Bluffton (On-Farm), Columbus, Dothan, Thomasville & Tallahassee.

Farm musings:

Announcements to all CSA egg members, our new flock of laying hens has arrived. They are starting to produce and we will have smaller eggs for the next few weeks. We wanted to let you know that you will notice that the eggs are smaller, however this is the normal growing pattern of a new flock. They produce Small eggs and move their way up to Jumbo as the week’s progress.

In other farm news we are excited to welcome three new livestock specialists. Each has a unique background, as well as area of focus. As they start to make their way to the farm, I imagine that Amber will post their interviews on the blog as she has for others. Look out for their stories in the weeks to come!

New This Share: Breakfast Radishes & Sweet Onions

Radishes: Remove tops from roots and store in a half zipped baggie. Enjoy braised, or lightly sauteed, pairs well with eggs. A favorite of mine is sweet and spicy pickled radishes.

Sweet Onions: Harvested fresh out of the ground! These are best enjoyed fresh, not meant for storage. A beautiful way to highlight the fresh flavor in this onion is to caramelize. The Kitchn, walks you through the perfect caramelization of an onion. Pair this with fresh pasta, burgers, bruschetta, or flatbreads would be amazing.

Spotlight Vegetable: Fennel

During Colonial times, early Americans would hang fennel in the spring to freshen rooms. It has also been used as a breath freshener, and a medicinal additive to make the taste more palatable. Due to its sweet licorice flavor profile, it has hung around in American gardens since the birth of North America.

If you still have some of this lovely bulb hanging out in your fridge, we have a recommendation for your culinary endeavors. Fennel’s sweet and slight crisp allow for a wonderful addition to salads (grain and green). I would imagine pickled fennel would be a quite an interesting flavor pop! It is also known to pair well with fish, as well as cocktails, check out this muddled fennel, lime, grapefruit, and tequila aperitif. (Rosemary also lends a beautiful piney note, to cocktails, I love it muddled with lime and grapefruit)

Organic Share Items

Breakfast Radishes: braised, fresh, garnishes (soup, salad, sandwich), omelets, pickled, relished, roasted, slaw.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Sweet Onions: braised, jams, pickled, roasted, stuffed,

Storage: Store in a cool, dark space with good ventilation. Do Not stack, Do Not store with potatoes.

Mint: butter mints, chickpea salad, chutney, coolers, cocktails, Feta-watermelon salads, grain salad, infused waters, pesto, smoothie, simple syrup, sorbet, tea, & yogurt dip.

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Baby Carrots: candied, juiced, muffins, raw, salad, steamed.

Storage: Remove rubber bands. Immediately remove leafy greens, approx. ¼ away from root. Leaving greens attached causes the roots to wilt & become soft. Keep roots in a gallon sized Ziploc with the bag half closed. *See above green storage for the removed tops.

Kale: creamed, pesto, risotto, salad, sautéed, stir-fry, stew

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Head Lettuce: burgers, fresh salads, sandwiches, braised, raw, wraps

Storage: Remove from bag, store in an airtight container.

Cabbage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Storage: braised, dumplings, fermented, pickled, raw, rolls, sauerkraut, slaw, steamed, stews, stir-fry, soups & wraps.

Bunching Onions: garnish, marinades, salsa, & soup/stews.

Storage: Remove rubber band, wrap bulbs in damp paper towel

Swiss Chard: braise, pesto, pickling (stems), raw, salads, stir-fry, sautéed, wraps.

Storage: Remove rubber bands from greens and wrap in a damp towel, and place leaves first into a plastic container. If stems stick out, wrap in a damp cloth to prevent moisture loss.

Collards: dumplings, egg rolls, pesto, pot stickers, raw, risotto, salads, sautéed, spring rolls, stews, stir-fry, & wraps.

Storage: Place in a Ziploc in the back of your fridge, outer leaves will wilt. If the outer leaves are wilted, discard outer leaves the inner leaves are perfect!

Baby Fennel: braised, raw salads, risotto, roasted, stews & soups

Storage: Short term storage- in a shallow dish of water on the counter. Long term storage- place in an air tight container with a little water.

Rosemary: Breads, cocktail, herb marinade, olive oil infusions, lamb, pasta, pork, potatoes, poultry

Storage: Keep in fridge in a plastic bag, or out on the counter in a shallow glass of water (stems only).

Categories: CSA (Community Supported Agriculture) | Tags: | 2 Comments

2014 CSA Week 30

*** This week is an even week, therefore half shares will be delivered to the following cities: Americus, Blakely, Cordele, Dothan, Harris, Tallahassee, Warner Robbins, and WOP.

Greetings from your favorite farmers, gardeners, and ranchers! This entry is going to be more informational and less poetic. We have a bit of business to discuss!

The Week of November 17th will be the last week for Main Season CSA pick up.

If you have not signed up for the winter CSA, I encourage you to do so! Slots are filling up, and once we are full, you will have to wait until March for our beautiful, organic locally grown veggies!

The winter CSA starts the week of December 17th and continues through February on a bi weekly basis. Two drop offs every month during December, January & February. The boxes are sure to please with goodies like broccoli, cauliflower, Brussels sprouts, collards, kale and your favorite root crops like carrots, turnips, beets, & radishes!

If you have any questions or would like a Winter CSA application please call our front office and ask for Cindy.

If you have enjoyed your experience with the White Oak CSA we ask that you spread the good news to your friends, family and colleagues. We would love to fill up our Winter CSA and expand our local family. Our CSA program is a great way to start a discussion about food systems and sourcing of food that you are proud to eat and we are proud to grow. We would be ever grateful for any new members to our CSA Family.

New Share Items: Fennel, Beets & Beet Greens, Watermelon Radishes,

Fennel:

A sweet licorice tasting bulb, can be eaten raw in salads/slaws or cooked down into its more tender state. You can pair this sweetened bulb with braised chicken, or keep it fresh with a cold salad, or perhaps even a grain salad. The left over stems (known as fronds) can be frozen and thrown in with chicken stock, or even used in a cocktail.

Storage: Fridge crisper drawer or in plastic loosely wrapped.

Preparing: Remove the stems from bulb, you can then treat it as an onion. Cutting to your desired thickness or shape. The hyperlink included takes you through cutting down the bulb and ideas to try.

Beets & Beet Greens:

The greens can be enjoyed as a normal salad green, or sauteed like kale, or even smoothies. The beets themselves can be roasted, baked, turned into ice cream, pickled, and even eaten raw.

Storage: Firstly, remove greens from roots. The greens WILL pull water from your beets, and your beets WILL be soggy. Once separated, you can store the greens as normal greens and the unwashed beets in a plastic bag in your crisper drawer.

Watermelon Radishes:

These are the hidden gems of the garden. They do not always look like much from the outside. However, once you slice these sweet and spicy creatures open, they come to life in flavor and color. The vibrancy of these roots blows me away.

Storage: See the beet storage above.

Organic Share Items:

Braising Mix These babies pair well with soups, stews, braised meats, pasta dishes, pizza, burritos & tacos. Add some of these nutrient dense greens to any of your favorite dishes for a vitamin boost.

Cilantro Pico De Gallo, pesto, creamy sauces, falafels, mixed drinks and more.

Carrots Sweet tender and ready to eat raw; they can be included in salads, roasted, braised, & in soups.

Beets Try them pickled, in a salad, roasted with goat cheese, as a dessert sweetener, or in juice.

Watermelon Radishes  Radishes can be found in, slaw, pickles, relishes, soup & sandwich garnishes.

Kohlrabi OR Fennel Kohlrabi, the tasty cabbage cousin is perfect for the following applications: Salad topping, Slaw, Pickled, Roasted, Steamed, Fried, & Soups! Fennel can be included in risotto, slaws, salad

Okra  The Okra can be enjoyed raw, steamed, fried, baked, or stewed.

Tomatoes OR Peppers Enjoy them sauteed or blackened, in any dish you can imagine. I encourage you to try eating these peppers raw, however they are delightful roasted, grilled, stuffed, pepper jelly, pickled and stir-fried. These beautiful tomato globes can be eaten fresh or made into sweet jams and preserves.

Kale  Pesto, wraps, sauteed, stir-fry, creamed, risotto, braised and incorporated into soup and stews. Try pairing with bacon! Sauteed with onions and garlic or torn as a salad mix, get some greens in your daily meal adventures. These hearty greens make fabulous Kale chips!

Cabbage Cabbage rolls, cabbage slaws, cabbage salads, pickled cabbage, fermented cabbage, steamed cabbage, raw cabbage, your choices are limitless.

Totsoi OR Pac Choi These elegant green can be sauteed, stir fried, eaten raw, added to soups, stews, dumplings, spring and egg rolls!

Categories: CSA (Community Supported Agriculture) | Tags: | Leave a comment

Fennel: Foeniculum vulgaris

To fennel or not to fennel, that seems to be the question. Some of you love it, and seemingly more of you haven’t completely made up your mind yet. Since Fennel is once again in your box this week, I thought it proper to share some recipes and ideas on this flavorful, centuries-old veggie. I won’t bore you with stories of how Egyptians, Greeks and Romans prized Fennel for its medicinal qualities or how its a nutritionally significant source of Vitamin A, Calcium, Potassium and Iron – since invariably we all just want to figure out how to make it taste really good.

Here are some tips:

  • First things first, this year we are growing Bulb Fennel, also known as Florence Fennel. This is important because some recipes call for fennel seed, or leaf fennel.
  • Try substituting Fennel for celery in most any recipe.
  • Fennel can be baked, steamed, roasted or sautéed with excellent results (I prefer them cut into quarters, drizzled with Olive Oil and sprinkled with Chinese 5 Spice. Bake around 400 for 25-30 minutes – or just past tender and starting to crisp up on the edges. Great in roasted company of carrots, onions, turnips, sweet potatoes, garlic and/or beets)
  • A Simple saute’ is easy too: Fennel, Artichoke Hearts, Zucchini, tomatoes, Sweet peppers, thyme, and S&P…
  • Use raw or roasted fennel as dipping spears for hors d’ hivers, or an antipasto course with soft goat cheese
  • Fennel is terrific added to soups as well, pure’ed or chopped. To lock in the flavor, try saute’ing first.

Here’s a link to the Huffington Post’s top 14 Fennel recipes: http://www.huffingtonpost.com/2012/01/25/fennel-recipes_n_1152097.html

They look amazing. The picture above from one of their recipes; a Chutney made from Fennel, Apple and Bacon. I have other recipes, so if you’re still not tempted to dive in yet, just e-mail me and I’ll be happy to share.

Cheers,

Categories: CSA (Community Supported Agriculture), Kitchen | Tags: | 5 Comments

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