What a lovely week! Hope you are all enjoying the sunshine. I have been “back to school” teaching preschool on Tuesday and Thursday mornings, leaving us a little short-handed and frantic by CSA pick-up time. Nevertheless, we managed to get out Tuesday’s share with the help of my sister and brother-in-law, who escaped the floods down in Charleston, S.C. to spend this sunny week with us!
There were a lot of roots in the share today. At our house, we love a good root roast with garlic, potatoes, carrots and beets. The small fennel bulbs, chopped, add a nice licorice flavor to a root roast. Note: I find that if you roast beets with other veggies, they take longer to cook, and either need to be boiled a bit first, chopped smaller, or roasted longer. Here is a great recipe that incorporates fennel (you could sub potatoes or beets in for parsnips!): Fennel Roasted Fall Vegetables
Standard Share
- Greens mix with herbs and flowers
- Edamame (fresh soy beans) here’s a great link for how to prepare this tasty snack: How to Cook Edamame
- Fennel
- Tomatoes–2 lbs. Too many tomatoes? Try this: Basic Tomato Sauce
- Roots: Carrots, Beets, Potatoes–2 lbs.
- Kale
- Garlic
- Green Beans or Broccoli–Tuesday
- Thyme and Oregano (use in root roast and sauce, or hang to dry!)–Thursday
Salad Share
- Greens mix with herbs and flowers
- Roots: carrots, beets, potatoes–1 lb.
- Tomatoes–1 lb.
- Garlic
Wilder Farm 