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
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.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Fennel Frond Sauce over Grilled Chicken Legs||Fennel and Kohlrabi Salad||Cheesy Broccoli Sprouts Soup||Coleslaw with Radishes||Corn and black bean Salsa|
|garlic||1 clove||1 clove||2 cloves|
|olive oil||1/2 cup||1/4 cup|
|lemon juice||2 tbsp||2 Tbsp|
|cooking oil||2 Tbsp||2 tbsp|
|red pepper flakes||1 pinch|
|chicken stock,||1 quart|
|cheddar cheese||1 1/2 cups|
|apple cider vinegar||2 tbsp|
|sunflower seeds||2 Tbsp|
|white vinegar||2 Tbsp|