fennel, frisee, broccoli raab, & beets

1 head Frisee  (curly endive or chicory)                                                                                  
2 heads Lettuce (Romaine, Deer Tongue, or Red leaf)
1 head Fennel
Arugula
Spring Onions
Italian Flat Leaf Parsley
Beets (chioggia and early wonder)
Broccoli Raab
Summer Squash or Zucchini (zephyr, magda, or costata romanesco)

This past week we welcomed our summer intern, Emily onto the farm. She will be here through August and we are excited to put her to work. Over the past few days we have been introducing her to the farm, the animals and the crops. Even with the steady rain, we have been able to get a lot accomplished. Over the next week we will be building 2 moveable hoop houses (12’ by 70’) to use in our crop areas for sweet peppers and tomatoes. Keeping these crops covered and protected from rain, helps increase yields of ripened fruit, without bottom rot or splitting and protects the plants from diseases that come from wet leaves and exposure to soil. We want to invite everyone out this Sunday for our Open House from 2-5pm. Please come take a tour around the farm, see our animals, and talk with us about our growing methods. We will have some light refreshments too.

This week’s share includes a few new items, fennel, frisee, and broccoli raab. The fennel can be eaten raw or cooked. We really love to braise/sauté it and enjoy as a side dish. The broccoli raab is one of our favorites and unfortunately with the varying temperatures this spring most of our plantings have been unsuccessful; but here it is finally. Check out the recipes below. Frisee is a member of the endive/chicory family with finely curled leaves and a slightly bitter flavor. It is extremely popular in France, and truly one of the most elegant of the salad vegetables. As the plant reaches full size, the outer leaves are gathered up and tightly bound with an elastic band, excluding sunlight to its newly forming inner leaves, this blanches the inside leaves, making it more tender. Frisee is great served raw with a sharply acid dressing to offset the bitterness or use it as the base to a hearty chopped salad with a combination of bacon, ham, egg, onion, potato, peas, radishes, or herbs.

We hope you enjoy this week’s share. Brian and Autumn

Sicilian Fennel Salad with Oranges, Arugula, and Black Olives (Use either Arugula or the Frisee)

Pasta with Broccoli Rabe                                                                                                                                                               This recipe is good not only for broccoli rabe, but is capable of transforming any of the coarser leafy greens (kale, collards, mustard greens, turnip greens, escarole) into something utterly sinful.

 1 lb. short, thick pasta (orecchiette, fusilli or cavatappi)                                                                                                                          1 bunch broccoli rabe, chopped                                                                                                                                                              1/4 cup extra virgin olive oil                                                                                                                                                                      1-2 heads of garlic, sliced                                                                                                                                                                        1/4 tsp. chili flakes, or to taste (or a fresh chili, sliced with scissors right into the oil)                                                                          1 tin anchovy filets, drained and coarsely chopped                                                                                                                        Pecorino Romano, grated                                                                                                                                                                      Put a large pot of water on to boil, and in the meantime wash and chop the greens. Salt the water generously when it boils and add the pasta. When the pasta is half done, toss the greens right in the water with them. Separately, in a small pan, saute the garlic and chili gently in the oil. Before the garlic browns, turn down the flame to low and add the anchovies, stirring until they dissolve. (Do not be afraid, we have served this to staunchly anti-anchovy people and they were instantly converted). When the pasta is al dente drain it and toss with the garlic sauce. Serve with the grated Pecorino.  Buon appetito!

Orecchiette with Broccoli Rabe and Fried Chickpeas                                                                                                   

Poached Egg and Bacon Salad – Salad Lyonnaise