This Wednesday’s Farm Share will most likely include:
Fennel, Parsley, Napa Cabbage, Bok Choy (also called Pac Choi), Salad Mix, Eggplant, Sweet Peppers, and hopefully a tomato for everyone.
Optional: Spicy Jalapenos available at each pick up location
Want to purchase bread to pick up with your Farm Share on Wednesday? See our Bread ordering page here. Ordering is open until 7 am on Tuesday. (Feel free to bookmark this link and visit anytime on future Mondays…it opens by 8 am each Monday morning.)
Market Share CSA Members:
Ordering is open until 7 am on Tuesday for…Chard, Cilantro, Cabbage, Eggplant, Garlic, Kale, Lettuce, Okra, Parsley, Jalapenos, Shishito Peppers, Green Tomatoes, and our Organic, Naturally Leavened, Hearth-Baked Bread (Seed, Raisin, & Sunny Greens varieties). Reserve your selection online to pick up on Wednesday, Oct 5th.
The past two months of weather has really stunk and we’ll share more details (in Thursday’s email newsletter) about its impact here. Stay tuned and get ready for some farm education!
Recipe Suggestions…also cataloged on our Recipe Page and Pinterest Page
Fennel – This may be new for you! We love the flavor of fennel and it can be incorporated in many meals in various ways. We are giving you each a large bulb, about 3-4 inches in diameter, with the tops/fronds still attached…you should make use of both the bulb and the fronds. Try: Shaved Fennel Salad (simple, and calls for Parsley), Shaved Fennel Salad with Arugula & Black Olives, Braised Fennel, Sausage & Lentils with Fennel, Roasted Fennel with Olives and Garlic , go the dessert route with Blondie Sundaes with Fried Walnuts & Candied Fennel, if it won’t overwhelm you, check out these 33 Recipes That will Make You Fall for Fennel, and here are the Top 5 Ways to Use Fennel Stalks & Fronds.
Napa Cabbage – We love this cabbage! It is great cooked (in any recipe! Just saute it up with oil and garlic), or raw in any slaw recipe. Try: Crunchy Veg Bowl with Warm Peanut Sauce, Coconut Vegetable Slaw (use our cabbage in place of the purple cabbage it calls for, and feel free to sub with the other veggies called for), Cabbage Wedges with Buttermilk Dressing, Parsley, Radicchio & Napa Cabbage Salad with Lemon Vinaigrette, Sweet & Spicy Pork & Napa Cabbage Stir Fry.
Parsley – We grow flat-leaf parsley because it has the best flavor. Try the recipes above that include Parsley, or simply slice it thinly (we like herb scissors) and add it to salads for a nice zing, add it to smoothies for a vitamin and mineral boost, make Chimichurri and toss of little of that on top of any dish (especially meat), or be really wild and make Fried Parsley to serve on top of anything. (That recipe calls for a lot of oil for a sort of deep-fry, but you can also flash-pan-fry the leaves with scant oil.)
Eggplant – Best Eggplant Parm, Easy Roasted Eggplant, and see our little (and rough!) video of how we roast eggplant here.
Bok Choy/Pac Choi – (Some call it Pac Choi) This cooking green is unique because of its sturdy and crunchy stems. Savor the stems! We usually eat it in a simple stir fry or braised. Enjoy it as Stir Fried Bok Choy with Ginger and Garlic, Basic Bok Choy Stir Fry, Braised Bok Choy.