C.S.A. Week 3

Beans are flowering and we ate the first sungolds for dinner last night so those will be added to the list hopefully next week as well as peppers

please choose 8 items

• Beets

• Chard

• Lacinato Kale

• Kohlrabi

• Fennel

• Cabbage

• Red Radishes

• Green onions(yellow)

• Green onions(red)

• Summer Squash/Zucchini

• Lettuce- first come first serve, the heat is limiting our lettuce, more available again soon.

• Parsley

In addition to the 8 items you may pick your own Basil, ask and we will show you.

Fennel and Kohlrabi Salad

Ingredients

• 1 small bulb fennel well-cleaned and trimmed

• 1 small tender kohlrabi, peeled and trimmed

• 1/2 red onion sliced thin into half-moons

• 1 cup minced flat leaf parsley

• zest of 1 lemon

• 1/4 cup extra virgin olive oil

• 2 tablespoons lemon juice

• salt and pepper to taste

• pinch of red pepper flakes

• fennel leaves

Instructions

1. Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, drizzle on the dressing, and add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of lemon juice, a pinch of red pepper flakes, and garnish with parsley and fennel leaves.