CSA-Week of July 17th
Full Share: Lettuce Mix, Frisee, Broccolini, Carrots, Snap Peas, Fennel, Scapes, Cucumber, Mint
Half Share: Lettuce Mix, Frisee, Broccolini, Carrots, Fennel, Scapes
Flower Bouquets: Phlox, Delphinium, Forget Me Not, Bachelor Buttons, Dahlia, Poppy, Snapdragon, Liziathus, Honeywort, Veronica, White Sage, Bee Balm
Howdy Guys!
I’m getting a great Monday afternoon head start on this newsletter. We got a nice sprinkle of rain and have been appreciating the cloud cover.
Our flower field is looking incredible! We went out to harvest this morning and came back in with hundreds of stems for your bouquets this week (one of my personal favorites thus far). While our flowers are ramping up, our strawberries are slowing down. It’s getting pretty picked over out there, we’ve had a very busy U-Pick season! Now we’re just waiting on our raspberries and aronia berries to come in, hopefully in the next couple of weeks. In the mean time, we’ve opened up our flower field to U-pickers, feel free to come walk around and check it out.
You guys can look forward to some fun new things in your CSA this week! Namely Frisee and Fennel.
Frisee may look like a funky lettuce head, but it’s actually a member of the chicory plant family. It is related to radicchio and endive, with a naturally bitter taste that can pair nicely with mild greens like our lettuce mix.
Fennel is fragrant and flowering plant in the carrot family. All parts of the plant are edible, but the bulb is where the magic happens. It can have a very subtle anise or licorice flavor. You can chop it up finely and enjoy it raw or cooked. I love to add it to soups and let the flavor incorporate into the broth.
Whole Farm monthly meat packages for July are now available in the WFCSA freezer!
I’ve got another fun salad recipe for you guys this week, you can use your lettuce mix and frisee heads!
Parmesan Crisps and Green Salad
Parmesan Crisps—
3/4 cup grated parmigiano reggiano
1 tablespoon all purpose flower
1/4 teaspoon garlic powder
Preheat the oven to 375. Prepare a rimmed sheet pan with parchment paper.
Stir together the cheese, flower, and garlic powder and then turn the mixture out onto the center of the pan, then spread into a uniformly thick circle. Bake until evenly browned, or about 10 minutes. Remove from the oven, set aside to cool, and break into small pieces.
Salad:
1 small shallot, finely diced
3 tablespoons fresh lemon juice
1/2 teaspoon salt, extra as needed
1 large garlic clove, peeled and halved
1 teaspoon dijon mustard
Black pepper to taste
1/3 cup olive oil
Lettuce mix and/or frisee head
Any other fun salad veggies!
Combine the shallot, lemon juice, and salt into a small bowl and set aside.
Rub the inside of a large salad bowl with your garlic clove.
Pour the shallot mixture into the bowl and whisk in the mustard and pepper to taste, then slowly whisk in the oil until emulsified. Add the greens and toss. Sprinkle the parmesan crisps over the salad and serve!
I hope everyone is having a great week so far!
See you around!
Emma