C.S.A. Week 2

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I lay in bed on our screened porch gazing at the tops of the big trees backlit by the setting sun. The calm associated with evening has come; plants perk back up after a day in hot sun, Joni is asleep recharging for tomorrow, Stetson and the sheep are tucked in the barn, the two cats curled together in an Adirondack chair worn out from those mysterious cat adventures they had all day long. Sleep sometimes takes a long time to come, my body, tired from the farm, rests easy, but my mind takes longer to settle. I retrace steps taken in the day, steps that will be taken tomorrow, and steps to be taken next week. When darkness finally falls completely, the scale of the world is magnified in summer night sounds. Thousands of crickets’ peep, the breeze sways in the tree tops that I can no longer see, and the fireflies flicker and dance around our yard. Surrounded by the smallest and biggest things of nature I eventually drift off to sleep, ready to farm again tomorrow.

In the share:

  • Sugar snap peas

  • Summer squash/zucchini

  • scallions

  • kale

  • oak leaf head lettuce

  • baby carrots (seriously baby and so good raw)

  • Fennel

GRILLED FENNEL

  • 2 fennel bulbs

  • 2 tablespoons olive oil, divided

  • ½ teaspoon ground black pepper

  • ¼ teaspoon salt

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon chopped fresh parsley

  • 1 lemon, juiced

  • 1 teaspoon lemon zest

  • ½ teaspoon freshly ground black pepper

  • 1 pinch dried thyme

  • 2 tablespoons grated Parmesan cheese

Preheat an outdoor grill for high heat and lightly oil the grate.

  • Step 2

    Use a vegetable peeler or paring knife to slice a very thin layer from the bottom of each fennel bulb; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.

  • Step 3

    Grill fennel slices in the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.

  • Step 4

    Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.

  • Step 5

    Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.