Basil, kale, turnips, flowers!!, MASSIVE broccoli, zucchini, fennel
a lone cuke, kohlrabi, and purple beans
This weeks tasks: learn how to freeze broccoli, and learn how to cook with fennel.
HOW DO YOU EAT FENNEL?
(That is an actual question. If you have fennel recipes, please share. KTHX.)
We also received (for free, from a friend) 12 ears of sweet corn- first of the year!- and a massive bunch of garden-fresh carrots. We are bursting, happily, with fresh and local foods.
Also, because a few of you asked, you can learn more about CSA's here, as well as find one in your area. While joining for this growing season is probably out in most areas, you may want to sign up for next season. I hear in some areas that many CSA's fill up fast.
Happy Thursday!
1 comment:
Ooo! I have a great fennel soup recipe. Hold on... I'm getting it now.
2tbsp olive oil
12 oz cooked, smoked Keilbasa sausage, sliced
1 onion, chopped
1 c. fennel bulb
4 garlic cloves, minced
1.5 tbsp chopped thyme
.5 tsp crushed red pepper
10c. canned chicken broth
4 c. chopped kale (half bunch)
1, 15oz can cannellini beans, drained
1, 9oz. pkg cheese tortellini
1 c. grated asiago or parm cheese
Heat oil, add ingredients up to broth. Cook until onions are soft (10ish min). Add broth & boil. Stir in kale & beans. Simmer 4 min. until kale is wilted. Add tortellini. Simmer 5 min. Serve with cheese.
This makes a BOATLOAD of soup. But it deLISH.
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