C.S.A. Week 7

We have two big trees, an oak and an ash that stand together to form an arch at the start of the walk way by our barn that takes you from our yard out to the field. I find I am always looking up at the trees. These two are both big old trees. The ash is a bit tired looking, with several limbs having been taken off in its past, It wears the scars of a saw, while the jagged edge remains that hints of a storm. Usually its tallest branches get covered in tent caterpillars by late summer, causing it to look even more haggard than it deserves. The opposing oak, in contrast, seems to be increasing in girth and breadth to an enormous degree every year. Joni’s kiddie pool is often set up in the shade of the oak, and I have been looking up at its impressive branches even more, sending silent wishes for it to stay standing in good health. Trees will tell you a lot about the land. As many forests are frequently tampered with by human hands, it requires looking closely at the health of those that remain.

In the Share:

• Valencia Heirloom Tomatoes

• Sungold Cherry Tomatoes

• Goldie Husk Cherries

• Prelude Fennel

• Carmen and Corinto Green Sweet Pepper

• Provider Green Beens

• Azur Star Purple Kohlrabi

Grilled Fennel

• Rinse your bulb under cold running water;

• Cut off the stalks and the feathery fronds from the bulb;

• Trim off a very thin slice from the base of the bulb and remove any of the outer tough layers if they appear to be blemished. You can use a peeler to remove any spots;

• Place the bulb upright and simply slice it lengthwise.  When grilling, it is important to leave the inner core in place as this will prevent the fennel bulb from falling apart.

Once you have washed and trimmed your fennel, slice it into 1/2 inch slices lengthwise.

rush lightly with olive oil and place directly onto the grill. Both an indoor or outdoor grill works great with this recipe.

Grill for about 3-5 minutes of each side or until lightly charred. The fennel cooking time will vary as it depends on the size of your fennel bulb. The end result should be a soft and tender bulb.

Remove from the grill and squirt with the lemon juice of 1/2 a lemon.

Season with sea salt and a grinding of pepper to taste. A sprinkle of Italian parsley and you are done.