I love when I feel like I’ve actually accomplished something. This past Sat. Dan and I did our regular stroll through the farmers market and came home with our bounty. So I cleared out all the veggies from last week in the refrigerator and made them into a big salad. Then i used all the scrap veggie parts to cook up some veggie broth for the week. It smelled so good, while it was cooking. I’m going to try and stay on top of all the veggies by doing this same routine each week.
And here is what we got this week:
Fennel (2 bulbs)
Garlic (2 heads)
2 zucchini & 2 pattypan squash
a bunch of kale
green leaf lettuce
Dan tried lightly grilling the fennel last week and that just didn’t work out, it was too tough to eat. It really needs to be cooked a bit longer. And no matter what that article said it does still taste like black licorice to me. This week I’m going to try a recipe that was sent by Lisa (one of the owners of the farm.)
Squash and Fennel Sauté:
Slice 1 or 2 bulbs of fennel ( the white part)
Slice 4 small or 2 large summer squash (any will be fine, zucchini, yellow, or patty pan)
mince 2 cloves garlic
In a pan heat 2 TBS oil, add fennel and sauté for about 10 minutes, or until tender. Add the squash to the pan, cook an additional 2 minutes. Add ½ tsp salt, ½ tsp ground coriander, and the minced garlic. Continue cooking until you can smell the garlic, remove from the heat and serve.
These are the PattyPan squash, Ben the other owner of the farm said these are similar to yellow squash but they don’t turn to mush when cooked. They can also be stuffed and baked.
More cabbage… Here’s another recipe that Lisa sent out this week maybe I’ll give it a try. I had a veggie soup epiphany, so this cabbage is destined for that soup!
Thai Peanut Slaw:
In a large bowl add 1 head cabbage; shredded
2 large carrots; grated
1 cup snap peas; sliced thin.
In another bowl, mix together
1 cup Asian sesame salad dressing (Newman’s Own is my favorite)
1/4 cup peanut butter (I like chunky)
1/4 tsp hot pepper flakes (optional)
mix with vegetables and refrigerate for at least 1 hour before serving.
Note: you can also make your own dressing if you would like: 1/4 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup rice wine vinegar, 1 TBS grated fresh ginger ( or 1/2 teaspoon dry), 1 minced clove of garlic, and 1 TBS toasted sesame seeds or 1 tsp toasted sesame oil.
This Kale will probably be added to a salad, I’ve been picking fresh Kale daily for our morning smoothies. I love having fresh kale in the garden!
Green Leaf Lettuce
Okra, not sure what I’m going to do with this. Maybe a pot of veggie soup?? That would also be a good use for the kale. I think the kids would enjoy a veggie soup more than another salad. OK definitely going to mix up a pot of soup this week.
This recipe from About.com caught my eye:
Cajun or Creole seasoning adds spice to this flavorful okra soup.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 green onions, with most of green, sliced
- 1 small clove garlic, minced
- 1 rib celery, sliced
- 2 cups chicken broth (I’ll use that veggie broth I made Sat)
- 1 can (14.5 ounces) diced tomatoes, undrained (still have some that we canned from last years garden)
- 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed (I won’t have nearly that much okra to add, but I’ll be adding other veggies, too)
- 1 cup corn kernels (canned or frozen thawed) (we just happen to have some left over corn on the cob from the market so I’ll cut it off the cob and add it to the soup)
- 1 teaspoon Cajun seasoning
- dash freshly ground black pepper
- salt, to taste
In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Looks like I’ll be making this soup today but I’ll also be adding cabbage and kale.
And here it is all together:
For more information about this CSA you can contact:
Ben and Lisa Sippel
Sippel Family Farm
All produce on the Sippel Family Farm is grown using
sustainable principles and without synthetic chemicals.
Everything that we sell at market and offer in our CSA
program is grown by US on OUR farm. We NEVER buy
wholesale products from auctions or other farms. We
encourage you to ask other producers at the market if they
do the same.