In this week’s share:
Green Leaf Lettuce ‘Coastal Star’; Onions ‘Mini Purplette’, Summer Squash Mix: Lebanese White, Zucchini, Patty Pan and Yellow Crookneck; Chinese Cabbage ‘Minuet’, Fennel ‘Zefa Fino’, Parsley, Turnips ‘Purple Top White Globe’, Kale ‘Red Russian’ and ‘Winterbor’
U-Pick: Green Beans
You can pick up your share in the same place as last week: the north/far side of the red barn (to your left when pull in to the parking lot).
Wondering how to store your produce so its stays fresh? Here is a link to produce storage and general use tips: http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips
A recipe for Fennel:
Fennel is a key element to many Mediterranean dishes. It is great used raw in salads, baked, broiled or grilled with fish, accompanying pork and sausage dishes, and included in pasta dishes with tomato-based sauces.
Here is a recipe from allrecipes.com: Baked Rigatoni with Italian Sausage and Fennel
Ingredients
1 pound hot Italian sausage links (for Vegetarian version, substitute with summer squash)
1 (16 ounce) package rigatoni pasta
1 (24 ounce) jar marinara sauce
1 bulb fennel, trimmed and thinly sliced
1 roasted red bell pepper,
chopped 1/2 yellow onion,
chopped 1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Asiago cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil.Add pasta and cook until almost tender, about 10 minutes.
- Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
- Combine the pasta with the sauce and vegetables in a 9×13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.
Best,
Farmer Steve