The weeks are ticking by, and we are reaching peak season where everything needs harvested and everything we want to grow through winter also needs transplanted, all at the same time. The majority of our summer farm crew are heading off to college in a week or two so we are trying to pack as much seeding, transplanting, weeding, harvesting, and pruning into our days as possible. We have been so happy with their performance this summer and they have really helped us rachet up our production these past few months. This week’s bag includes a few vegetable debuts- sweet corn, green cabbage, and cubanelle peppers. Everything the bag this week is very versatile and play well together so we hope you have fun in the kitchen this week!
Fennel Frond Sauce over Grilled Chicken Legs
Fennel and Kohlrabi Salad
Cheesy Broccoli Sprouts Soup
Coleslaw with Radishes
Corn and black bean Salsa
broccoli, sprouting
all
fennel
fronds,
bulb
cabbage
1 head
tomatoes
1/2
pepper, cubanelle
all
onions, white
1/2 cup
kohlrabi
all
radishes
all
parlsey
1 cup
sweet corn
all
garlic
1 clove
1 clove
2 cloves
olive oil
1/2 cup
1/4 cup
lemon juice
2 tbsp
2 Tbsp
chicken
whole leg
cooking oil
2 Tbsp
2 tbsp
red onion
1/2
red pepper flakes
1 pinch
onion
1
carrots
2
1 cup
celery
2 stalks
chicken stock,
1 quart
milk
2 cups
cheddar cheese
1 1/2 cups
mayonnaise
3/4 cup
apple cider vinegar
2 tbsp
honey
1 Tbsp
sunflower seeds
2 Tbsp
jalapeno pepper
1
cilantro
2 Tbsp
white vinegar
2 Tbsp
cumin
1/4 tsp
Recipes
Fennel Frond Sauce over Grilled Chicken Legs
To make herb spread combine 1 clove garlic with 1/2 cup olive oil in a blender. Add 1 packed cup finely fennel fronds, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp ground black pepper. Blend until mostly smooth.
Remove hind quarters from chicken. Sprinkle salt and pepper generously on both sides of chicken hind quarter.
The chicken can be cooked several ways, either in a pan or in a cast iron skillet.
If grilling, cook over medium high heat until the internal temperature is 165F.
If cooking on stovetop, add 2 tbsp cooking oil to a large skillet over medium high heat and cook 10 minutes each side, or until internal temperature is 165F.
Roast in the oven at 350F for 45-60 minutes, or until the internal temperature is 165F.
Smear chicken with more sauce before serving.
Fennel and Kohlrabi Salad
Use a vegetable peeler to skin one kohlrabi, then chop into 1/8th inch matchsticks. Slice the base of one fennel bulb crosswise into thin slices. Slice 1/2 red onion into thin slices. Finely chop 1 cup parsley.
Toss chopped vegetables with 1/4 cup olive oil, 2 Tbsp lemon juice, salt and pepper to taste, and 1 pinch of red pepper flakes. Allow flavors 30 minutes to blend.
Cheesy Broccoli Sprouts Soup
Dice one onion, 2 carrots, and 1-2 stalks of celery. Thinly slice the stems and sprouts of sprouting broccoli into 1/4 inch slices, and the leaves into 1/2 inch ribbons. Mince 1 clove of garlic.
Heat 2 tbsp cooking oil over medium high heat. Add chopped onion, carrots, celery, and garlic, and saute for 3-5 minutes, stirring frequently, until highly fragrant. Add broccoli stems and leaves and saute another 5 minutes until tender. Add 1 quart of chicken stock, 1-2 tsp salt, and 1/2 tsp ground black pepper. Add 2 cups of milk, and 1 1/2 cups shredded cheddar cheese. Bring to a boil, then reduce heat, and simmer for 15 minutes.
Coleslaw with Radishes
Finely chop 4 cups cabbage, about 1/2 to 1 head of cabbage. Finely chop 1 cup of carrots and thinly slice 1/2 cup of radishes.
To make dressing 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and a 1/2 tsp pepper.
Combine cabbage, radishes, and carrots in a large bowl with dressing. Add 2 Tbsp sunflower seeds. Stir to combine.
Corn and black bean Salsa
Boil 1/2 cup black beans. Cut the corn off of the cob. If you would like to cook it first boil the corn for 2 minutes then chill in cold water before cutting it. Roughly chop all the sweet peppers about 1/2 cup, half tomatoes about 1 cup, about 2 medium to small, and 1/2 cup onion. Finely chop 1 jalapeno pepper, removing the seeds and ribs for less heat. Chop 2 cloves garlic and 2 Tbsp of cilantro. Add all ingredients to a bowl along with 2 Tbsp white cider vinegar, 1/2 tsp salt, 1/4 tsp cumin, and 1/4 tsp ground black pepper. Stir and serve.
broccoli, sprouting
fennel
cabbage
tomatoes
pepper, cubanelle
onions, white
kohlrabi
radishes
parlsey
sweet corn
garlic
olive oil
lemon juice
chicken
cooking oil
red onion
red pepper flakes
onion
carrots
celery
chicken stock,
milk
cheddar cheese
mayonnaise
apple cider vinegar
honey
sunflower seeds
jalapeno pepper
cilantro
white vinegar
cumin
Recipes
To make herb spread combine 1 clove garlic with 1/2 cup olive oil in a blender. Add 1 packed cup finely fennel fronds, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp ground black pepper. Blend until mostly smooth.
Remove hind quarters from chicken. Sprinkle salt and pepper generously on both sides of chicken hind quarter.
The chicken can be cooked several ways, either in a pan or in a cast iron skillet.
If grilling, cook over medium high heat until the internal temperature is 165F.
If cooking on stovetop, add 2 tbsp cooking oil to a large skillet over medium high heat and cook 10 minutes each side, or until internal temperature is 165F.
Roast in the oven at 350F for 45-60 minutes, or until the internal temperature is 165F.
Smear chicken with more sauce before serving.
Fennel and Kohlrabi Salad
Use a vegetable peeler to skin one kohlrabi, then chop into 1/8th inch matchsticks. Slice the base of one fennel bulb crosswise into thin slices. Slice 1/2 red onion into thin slices. Finely chop 1 cup parsley.
Toss chopped vegetables with 1/4 cup olive oil, 2 Tbsp lemon juice, salt and pepper to taste, and 1 pinch of red pepper flakes. Allow flavors 30 minutes to blend.
Dice one onion, 2 carrots, and 1-2 stalks of celery. Thinly slice the stems and sprouts of sprouting broccoli into 1/4 inch slices, and the leaves into 1/2 inch ribbons. Mince 1 clove of garlic.
Heat 2 tbsp cooking oil over medium high heat. Add chopped onion, carrots, celery, and garlic, and saute for 3-5 minutes, stirring frequently, until highly fragrant. Add broccoli stems and leaves and saute another 5 minutes until tender. Add 1 quart of chicken stock, 1-2 tsp salt, and 1/2 tsp ground black pepper. Add 2 cups of milk, and 1 1/2 cups shredded cheddar cheese. Bring to a boil, then reduce heat, and simmer for 15 minutes.
Coleslaw with Radishes
Finely chop 4 cups cabbage, about 1/2 to 1 head of cabbage. Finely chop 1 cup of carrots and thinly slice 1/2 cup of radishes.
To make dressing 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp salt, and a 1/2 tsp pepper.
Combine cabbage, radishes, and carrots in a large bowl with dressing. Add 2 Tbsp sunflower seeds. Stir to combine.
Boil 1/2 cup black beans. Cut the corn off of the cob. If you would like to cook it first boil the corn for 2 minutes then chill in cold water before cutting it. Roughly chop all the sweet peppers about 1/2 cup, half tomatoes about 1 cup, about 2 medium to small, and 1/2 cup onion. Finely chop 1 jalapeno pepper, removing the seeds and ribs for less heat. Chop 2 cloves garlic and 2 Tbsp of cilantro. Add all ingredients to a bowl along with 2 Tbsp white cider vinegar, 1/2 tsp salt, 1/4 tsp cumin, and 1/4 tsp ground black pepper. Stir and serve.