Big Leaf Farm

June 7, 2011

Week #4 Cast of characters

Filed under: Cast of characters,newsletter — Chris O'Brien @ 1:55 pm
  • Carrots: OK, so I lied last week.  I came up with a few more carrots for everyone.  These are really the last, at least until our field planted beds come into production in July.
  • Kale:
  • Fennel Bulb: Fennel bulb is not properly a bulb, rather it is the accumulation of swollen leaf bases that make a fleshy bulb-like structure.  Fennel is in the carrot family, and can be used in many ways – it can be sauteed, stewed, braised, grilled, or eaten raw.   It has a mild anise flavor that infuses cooked dishes it’s added to, and it has a similar texture to celery when cooked.  Fennel is great thinly sliced and tossed with a salad, or thrown into a soup, or even as a pizza topping.  It really jazzes up a potato gratin. I left some of the fronds attached to the bulb – they make a great garnish or can be added to a salad.  The stems above the bulb are also edible- chop them along with the bulb when you prepare it. Check out a fennel recipe below; it can also be added to the black-eyed pea recipe as an optional item.
  • Scallions: Before I was a CSA member, scallions were always one of those things that I bought for a certain recipe, and the remainder always languished in the fridge and was ultimately tossed weeks later.  Now I know better: scallions can be chopped and added to anything as a substitute or in addition to onions.  I use the whole thing- white bottoms and green tops all get thrown in together into whatever I’m cooking.
  • Turnips: I can’t decide whether these ‘Hakurei’ turnips are better raw or cooked.  I’ve been eating them like apples directly from the field.  We also added them along with their greens to the black-eyed pea recipe (given below) for dinner last night.  Wow!  If you choose to cook these babies throw them in right at the end and they’ll be maximally succulent.
  • Lettuce: Lettuce this week is smaller heads of a variety of types – romain, butterhead and leafy varieties, red and greens.  Because they are small everyone get extra – two for small shares, four for large shares.

1 Comment »

  1. These turnips were incredible. I’ve always been a turnip lover and these were the best I’ve ever eaten. Just braised them in butter with chives and parsley, added the chopped leaves at the end, yummy!

    Comment by Anna — June 8, 2011 @ 8:02 pm

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