Farm share, week 11

[magid]

Lots of volume, though of fewer varieties.

• ten potatoes (I got what look like Yukon Golds, not the red-skinned ones.)
  
• an eggplant (I stuck with one of the regular sorts.)
  
• two heads of fennel (with feathery tops; anyone have fennel uses?)
  
• two leeks (young, ie narrow)
  
• twelve tomatoes (mostly just regular, though there were some yellow not-plum tomatoes, too)
  
• a melon (I chose a watermelon over a cantaloupe, though I'm not sure whether it's yellow or not; there were two skin types, one mostly dark green, the other striped dark and light green.)
  
• nine ears of corn
  
• two peppers (I got green Italian ones; the rest were green bell peppers.)
  
• a stalk of broccoli
  
  
• fruit share: a small (half-pint) punnet of blueberries
  
• four peaches

And the Boston Organics delivery. Small box, partly fruit (really, I should figure out whether it's technically half or a third).

• a largish head of red cabbage
  
• four ears of corn (local)
  
• a dark purple but squattish-shaped eggplant
  
• two zucchinis
  
• a pint of red cherry tomatoes
  
• half a pint of wild blueberries (from Maine; I should reread Blueberries for Sal)
  
• two white nectarines
  
• four plums
  
• a small basil *plant* (locall)

And a dozen eggs. Interestingly, cabbage isn't on the list of what's available this week; I wonder why I didn't get collards, then.

They're officially offering the 5-pound boxes of wild blueberries now, for $25/box. I'm debating whether to get some or not.

Comments

[surrealestate.livejournal.com]

I roasted my baby fennel along with onions, beets, and other stuff, with some s&p, oolive oil, and balsamic. Very yummy.

[magid.livejournal.com]

With the stalk/greens, too?

[surrealestate.livejournal.com]

Yep, the whole thing.

[fetteredwolf.livejournal.com]

I roast it with chicken and tomatoes and onions. TM likes to eat both the bulb and the greens, and generally uses it in recipes like casseroles, but also eats it plain. I'm not a big licorice fan.

[magid.livejournal.com]

I'm not a licorice fan either, which is why I haven't done much with it unless forced to (and the only thing I did then was roast chunks of the bulb). The chicken sounds yummy, and a good match for them. Hm. Need to get some chicken, then.

[theora.livejournal.com]

You can use fennel tops in vegetable stock. And I seem to remember a recipe where you roast or steam fish on top of them.

[magid.livejournal.com]

Yum. Of course, I never manage to make stock (as opposed to making soup), partly because I have difficulties remembering I have stock in the freezer and defrosting it in time to be used. Have you done fish this way? Does it get very licorice-y, or does the flavor mellow? (I'm not a big licorice liker.)

[theora.livejournal.com]

I've roasted salmon on fennel (but not the tops). I don't remember it being overly anisey, but then I like anise. Oh, and I remember seeing this recipe (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13158,00.html) on an episode of the Naked Chef. Maybe the olives, etc. would soften the impace of the fennel?

[theora.livejournal.com]

Huh, er, that's green beans. Oops. I was sure he made it with fennel...well, it still might work with fennel. Only one way to find out :)

[magid.livejournal.com]

*grin*
Though fennel and strong black olives and anchovies together might be a bit much...

The original recipe sounds good, like I might even get anchovies to make it. (I haven't ever used anchovies, nor eaten them knowingly.) I've never have thought to roast olives like that.

[(Anonymous)]

I'll join the fennel comments party here to say: uch! I despise the taste of fennel, anise, and anything else that tastes like black licorice, including, of course, black licorice. Nasty nasty nasty!

(I would have kept that to myself, but then I came back later and spotted all these comments on the subject in response to your query, so I'm chiming in, though, as my comment isn't helpful information in any way, it's not even worth two shekalim.)

I saw a Boston Organics truck at Wild Oats. This causes me to wonder how much of the produce the company just gets there.

[magid.livejournal.com]

I'm not fond of licorice, but the taste does calm down when anise is roasted, so there's some hope for it to be useful.

Maybe the Boston Organics truck driver stopped to get lunch at Wild Oats?