2024 CSA Week 2

Vegetable List

Astro Arugula
Swiss Chard
Orion Fennel
Lacinato Kale
Some Kind of Head Lettuce
Gold Frill Mustard Greens
Pink Delight Radishes
Some Kind of Summer Squash and/or Zucchini
PYO Herbs




Notes from the Farm
Week two of the CSA share is often the most stressful one of the year...
We grow a lot of food... there will be more than enough food, with more than enough different kinds of food to choose from, and it'll all work out... it always does.
But week number two always looks a lot like week number one... and I don't love that.
The anxious, insecure, corners (majority) of my brain play out so many ridiculous scenarios, “you fool, they had kale last week”, “nobody wants gold frill” or “what if we just call off the csa until tomatoes come in?”... and then the even more ridiculous, “what if we offered up my quartz crystals I've collected out of the field over the years? Do you think they'd want hear some poems when they show up? Should I write up a quick collection of farm Haikus? What if we played some EDM really loudly to distract them from the fact that they're getting essentially the same share two weeks in a row?”
Ultimately, you all are the most gracious folks I could hope for... even when we roll out some sub-medium produce, you all are so polite and forgiving... so I don't know what I'm getting all worked up about...
But, if you want a tip, and a good laugh, a well crafted throwaway comment lobbed at me about the mundane nature of this week's share will always makes me squirm... it's fun to watch.




Recipes


Shaved Fennel, Zucchini, and Celery Salad

6 small celery stalks, very thinly sliced (about 1 ½ cups)1 bulb fennel, very thinly sliced (about 3 cups)
1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 ½ cups)
½ cup extra-virgin olive oil
¼ cup white-wine vinegar
1 can (15.5 ounces) butter beans, drained and rinsed
Coarse salt and freshly ground pepper
½ cup almonds, toasted and coarsely chopped

Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
Stir in almonds and season with more salt and pepper just before serving.


Caramelized Fennel, Celery, and Sardine Pasta

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large bulb fennel, trimmed, cored, and thinly sliced, plus ¼ cup chopped fennel fronds
2 stalks celery, thinly sliced on the bias, plus ¼ cup celery leaves
3 cloves garlic, thinly sliced
Coarse salt and freshly ground pepper
10 ounces short tubular whole-wheat pasta, such as penne rigate or elicoidali
Grated zest of 1 lemon
1 can (4.2 ounces) sardines packed in olive oil, drained

Cook fennel, celery, and garlic:Heat oil in a large straight-sided skillet over medium-high heat. Add fennel, celery, and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.
Cook pasta; reserve water and drain:
Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.
Combine pasta and pasta water with vegetables:
Add pasta and pasta water to skillet with vegetables. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes.
Add fennel fronds, celery leaves, and zest:
Stir in fennel fronds, celery leaves, and lemon zest.
Fold in sardines; season and drizzle with oil:
Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.



Shaved Radish, Fennel, and Parmesan Salad

2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons whole-grain mustard
Coarse salt and ground black pepper
1 bulb fennel, cored and thinly sliced, plus ¼ cup fronds
5 radishes, thinly sliced
3 tablespoons freshly shaved Parmesan

Whisk together oil, lemon juice, and mustard and season with salt and pepper.
Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.