A glimpse into GVB's CSA

Jacy at Saturday Market

Each week for our CSA, GVB includes a one-page newsletter written by one of the staff outlining the produce our member's receive in their box; and to make it a slightly more interesting read, we try to incorporate a small blurb about what's been going on around the farm. Well, last week it was my turn to display my creative writing skills (or lack-there-of), and below is the finished product. I hope it paints even more of a picture of what it's like on the farm :) 

Check back in a few days for a more detailed update with plenty more photos! 

Happy Sunday!

-B

Veggies for the week of July 9-13, 2012

Green Leaf Lettuce Head         1/2lb. Snap Peas

Romaine Lettuce Head            1 Bunch Carrots

1 Bunch Red Russian Kale           Garlic Scapes

2 Kohlrabi                                           Scallions

Baby Fennel                                                Dill

With last week’s passing of the 4^th of July, I can’t help but reminisce on childhood vacations spent near the shores of Lake Michigan. Born and raised in the suburbs of Chicago, my family would escape the Windy City’s notorious heat and humidity with a weeklong retreat to a beach house in Michigan. Days were spent building sandcastles, going for bike rides, picking blueberries and playing game after game of Uno with my grandparents. Recounting such memories twenty years later fills my heart to the brim with happiness and gratitude, especially since I now celebrate such holidays with loved ones from afar.

Although this 4^th of July was spent tending to the many beds of carrots, lettuce heads, kale and kohlrabi at the farm (vegetables don’t exactly take time off for holidays!), our ever-outgoing GVB crew still found several ways to gather and celebrate our Nation’s Independence (‘Merica!). From a full moon, midnight hike up Sacajawea the night before, to a family-style BBQ complete with fireworks for the kiddos the night of, time was definitely taken to enjoy the day and shift our focus from veggies and weeds, even if just for a few hours. But then it was back to work as usual, stooping, bending and squatting in the scorching July sun to bring you the delicious and bountiful harvest found in your weekly CSA box. This week, scallions, dill and baby fennel make their debut among a handful of other seasonal delights!

Fennel, a crisp and sweet-scented vegetable that has its culinary and horticultural roots firmly planted in Italy, is a somewhat obscure vegetable for many Americans (I can still recall the moment several years ago when I received fennel in my CSA box for the first time and hadn’t the slightest clue as to what it was or what to do with it). Fennel’s characteristic taste is usually compared to that of licorice or anise, but it is lighter and less cloying than either – and it becomes more delicate when cooked. Here are a few ideas for incorporating this flavorful vegetable in your next culinary conquest. Enjoy! -Britni

Raw

·       Include fennel with other raw vegetables and serve with dips, or use it as a garnish in your favorite summer cocktail

·       Lay prosciutto or smoked salmon over a bed of paper-thin fennel slices and grind pepper, coriander and fennel seeds over all

·       For a light salad, thinly slice the fennel bulb and arrange with bell peppers, radishes, pear, orange or apple; dress with lemon, olive oil and snipped fennel tops

·       Add fennel to hearty grain salads to lighten and freshen

·       Substitute fennel for celery in any meat or seafood salads

Cooked

·       Parboil fennel slices and marinate in herbed vinaigrette; or brush thick slices with seasoned oil and grill them

·       Stir-fry or sauté fennel slivers or dice with shallot, onion or garlic and just about any other vegetable you can imagine

·       Add slices of fennel bulb atop your favorite homemade pizza

·       Brown quartered bulbs and minced trimmings in oil and butter; moisten with wine and broth; cover and bake until tender – or, layer fennel slices in a casserole with potatoes, broth, milk and cream. Top with bread crumbs or parmesan or both; bake until tender

A great break-down of some fabulous leafy greens!