What to expect in your box this week:

Savoy Cabbage                                 New Red Potatoes

Fennel                                                  Swiss Chard                                       

Cauliflower                                         Radicchio

Sugar Snap Peas                               Lettuce Mix


Herbs in the PYO patch: Cilantro, Parsley, Oregano, and Rosemary

As much as we were anticipating its arrival this week, the squash is keeping us in waiting for another week.  Along with squash; in the following weeks you will see garlic and string beans in your boxes. With oppressive heat heading our way- the immature green tomatoes will start to ripen.  

 A few of the new things this week: Fennel and New Red Potatoes.

Fennel- Fennel is composed of a white or pale green bulb from with stalks topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Fennel belongs to the Umbellifereae family and is therefore closely related to parsley, carrots, dill and coriander. The fennel bulb is an excellent source of vitamin C. Vitamin C is the body’s primary water-soluble antioxidant. It has a fragrant aroma, smelling subtly of licorice or anise. Quick serving ideas:  Healthy sautéed fennel and onions make a wonderful side dish. Combine sliced fennel with avocados, and oranges for a delightful salad. Braised fennel is a wonderful complement to scallops. See recipe page for Roasted Chicken and Fennel.  Be sure to get some free range chicken from us, freshly processed by yours truly.

New Red Potatoes-New potatoes are dug in the early summer, and have a thin fragile skin. These tender potatoes should be stored in the fridge and eaten relatively quickly and do not need their skins peeled before eating.

Radicchio- You saw this in your box last week and for those of you not familiar- this leaf chicory is common in Italian and Mediterranean cooking. Your only exposure to Radicchio up to now may be in “spring mix” salads.  It is full of antioxidants and vitamins. It’s uniquely bitter flavor- is an issue for some. There are two ways to diminish the bitterness: either soaking in ice water for 30 minutes (for salads and slaws), or cooking. Refer to the recipe section Sautéed Radicchio & Sweet Onion.

Enjoy the harvest,

Your Farmers