C.S.A. Week 3

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Hi Everyone,

we are hosting a farm tour tonight for our fellow farming friends so no newsletter this week, just food list and a recipe.

In the Share

  • Bok Choi

  • Sugar Snap Peas

  • Green Cabbage

  • Basil

  • Green Cauliflower

  • Mixed Greens

  • Hot Peppers

  • Head Lettuce

WARM CABBAGE AND FENNEL SALAD

Ingredients

  • 2 firm medium pears

  • 1/4 cup brandy or Cognac, optional

  • 3 tablespoons olive oil

  • 1 large fennel bulb, halved, cored and thinly sliced

  • 4 cups shredded or thinly sliced cabbage

  • 1/4 cup water

  • 3 tablespoons lemon juice

  • 2 teaspoons honey or agave nectar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 3/4 cup crumbled or sliced Gorgonzola cheese

  • 1/2 cup chopped walnuts, toasted

Directions

  1. Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside.

  2. In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes.

  3. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.