CSA Week 5

Vegetable List

Nufar Basil
Whittledon's Broccoli
Cucumborama
Orion Fennel
German Extra Hearty Garlic
Lacinato Kale
New Red Fire Head Lettuce
Ailsa Craig Sweet Onion
Tomato
Sungolds


Notes from the Farm

Change is a funny thing... the process of change always seems to make more sense in the rear view mirror.
Like a lobster slowly being boiled to death, I find it hard to notice that the world around me is changing, that it is something differnet today than it was yesterday.
The days seem to blend together here, like thoughts during a long dehydrated meditation... but then, broccoli... I looked up and there was broccoli... and an onion... and before too long, if the deer stay at bay, we may pick some green beans... that hazy unfocused stare is broken, snapped back to attention, and I pick my head up and relize that even though its been a slow wet season, change is coming... and so is the corn.


Recipes

Sauteed Cucumbers

1 large green cucumber
1 tablespoon butter
1/4 teaspoon salt
Chopped fresh dill, or parsley
Peel cucumber (optional), and cut into large chunks.
In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.


Cucumber Tapas

2 cucumbers
2 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar
2 ounces feta cheese, diced
1/4 teaspoon salt
Pinch of freshly ground black pepper
1 tablespoon fresh basil, leaves, coarsely chopped

1. Slice cucumbers lengthwise, and remove seeds. Cut 1 cucumber half into 1/4-inch dice, and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine. Add basil, and toss again.
2. Use a vegetable peeler to remove 1 or 2 long strips of peel (if cucumbers are already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit without tipping. Divide cucumber-and-feta mixture among them.
3. Slice cucumbers on a slight diagonal into 1 1/2-inch sections, and serve immediately.


Sausage with Fennel and Olives

4 tablespoons extra-virgin olive oil
12 sweet Italian sausages (about 2 pounds)
1 cup dry white wine
6 large cloves garlic, peeled and crushed
1/4 teaspoon crushed red pepper flakes, or to taste
1 cup large green olives, squashed and pitted
1 large fennel bulb, trimmed and cut into 1-inch pieces
1 large white onion, trimmed and cut into 1-inch pieces
1/2 teaspoon coarse sea salt
Freshly ground black pepper

1. Add 2 tablespoons olive oil to a large skillet over medium-high heat. Add sausages; cook, turning occasionally, until browned on all sides, about 5 minutes. Add wine and bring to a boil; cook until reduced by half. Transfer sausages to a platter; pour over cooking liquid.
2. Add remaining 2 tablespoons olive oil to skillet over medium heat. Add garlic and cook until sizzling, about 1 minute. Add crushed red pepper flakes and cook 30 seconds. Add olives and cook, stirring, about 2 minutes more.
3. Add fennel & onion and stir to combine. Season with 1/2 teaspoon salt, cover skillet, and increase heat to medium-high. Cook, stirring, until fennel & onion are soft and begins to brown, about 20 minutes. Add a little water to skillet if fennel does not begin to soften.
4. Return sausages and their cooking liquid to skillet. Toss together with fennel mixture and cook, uncovered, until mixture is caramelized and well coated, about 5 minutes. Season with salt and pepper; serve immediately.