Week 21
Hi everyone,
I can't believe we only have one week left! The season has really flown by for me.
I hope you've enjoyed taking part in our CSA and have had a bounty of fresh vegetables all season long... We still have some nice goodies to wrap things up.
Here's what's in your bags:
Salad Mix
Acorn Squash
Delicata Squash (yellow with greenish stripes)
Yellow and Red Onions
Garlic
Kale
Beets
Tomatoes
(if they seem a bit pale or unripe, just let them sit on a counter or windowsill for a few days before using, and they should ripen up)
Green or Purple Bell Pepper
Potatoes (Red Maria)
Bulb Fennel
DELICATA SQUASH
You can use the delicata right away, since they aren't the best keepers.
ACORN SQUASH It's often best to let the acorns ripen for a few more weeks before eating - they get sweeter and smoother with time. But they are fine to cook if need be.​​
FENNEL BULB
And for the fennel bulb, I don't have tons of experience, but there are lots of recipes online, and if you're not keen on licorice, give it a try anyways, as the flavor changes when cooked. It becomes quite mild and almost nutty-tasting. Here's one recipe that looked good:
from SimplyRecipes.com
Ingredients
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick wedges
2 Tbsp (or more) of olive oil
2 teaspoons (or more) balsamic vinegar
Method
Preheat oven to 400°F (205°C).
Place the fennel wedges in a bowl and toss them with 1 to 2 tablespoons of olive oil, just enough to coat them. Sprinkle with balsamic vinegar, again just enough to coat.
Line a roasting pan or baking dish with a silicone mat or aluminum foil brushed with olive oil.
Arrange the fennel wedges on the pan and roast them for 40 minutes or until the fennel wedges are cooked through and beginning to caramelize at the edges.
ROASTING BEETS
And, if you haven't tried roasting beets in the oven, make sure you give it a go. You can peel and cut up the beets beforehand, or put them in whole, and slip the skins off once cooked. Either way, it's much easier than boiling (and tastier, too!) If you have any thoughts, comments or general feedback about your CSA experience, we'd love to hear them. We work very hard to provide a good food experience for our customers, but it helps us to get better if we know how things are on your end!
Feel free to email me at: sarahcvannorstrand@gmail.com OR
email Lucky Moon at: luckymoonfarm4976@gmail.com
All the best,
Sarah VanNorstrand
for Lucky Moon Farm