CSA #6 (6/30/26)

Because of the terribly hot weather this week (on top of a warmer than usual seaon so far), the lettuce is nearing its end, and so this will be the last week for lettuce until fall. So enjoy some cool crisp lettuce salads during this hot week!

In Your Share This Week

• Lettuce

• Carrots

• Onions - They are drying down fast, so this week you’ll get onions without their tops, but with their outer skin still on. So if you aren’t using them right away, just put them on your counter and they will last for weeks as dry onions.

• HERBS - Choose Basil, Dill, or Asian Chives (just take one, please!)

• Fennel - see recipe ideas below and in your CSA Cookbook

• Plus you will get either Broccoli, Cabbage, or Kohlrabi

  
  Food Notes: Fun with Fennel!

We’ve heard some folks say they don’t like fennel because they don’t like licorice. Well, neither Henry nor I like licorice, and yet we love the fresh, sweet, anise-y scent and flavor of fennel. That anise-like aroma and flavor are stronger when fennel is raw, so if you want the milder side of fennel, just bake, roast, or grill it.

Fennel is a super-nutritious vegetable that’s high in Vitamins A, C, and K as well as in potassium and other minerals. It’s crunchy and refreshing when raw, and sweet and mild when cooked.

Fennel-Parmigiano Appetizer

For a study in delicious contrasts, top raw fennel wedges with hunks of Parmigiano-Reggiano and then drizzle with a little olive oil. The sweet crunch of the fennel contrasts beautifully with the salty richness of the cheese.

Fennel Slaw

Grate the fennel (with the cabbage and carrots in your share this week, or on its own) and then toss with oil and vinegar, or your favorite dressing.

Carmelized Fennel and Sardine Pasta

This version of the Sicilian classic pasta con le sarde, uses tinned sardines, making it a super-quick and easy meal.

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 large bulb fennel, trimmed, cored, and thinly sliced, plus 1/4 cup chopped fennel fronds

• 3 cloves garlic, thinly sliced

• Coarse salt and freshly ground pepper

• 10 ounces pasta, such as penne rigate

• Grated zest of 1 lemon

• 1 can (4.2 ounces) sardines packed in olive oil, drained

  Heat oil in a large skillet over medium-high heat. Add fennel and garlic and cook, stirring frequently, until tender and deep golden, about 8 minutes. Remove from heat.

  Meanwhile, bring a pot of generously salted water to a boil. Cook pasta according to package instructions. Reserve 1 cup pasta water; drain.

  Add pasta and pasta water to skillet with fennel and garlic. Cook over medium-high heat, stirring to coat pasta, until warmed through, 2 to 3 minutes. Stir in fennel fronds and lemon zest. Break up sardines into large pieces and gently fold into pasta. Season with salt and pepper and drizzle with oil.

Farm Notes: Garlic Harvest! Helpers Welcome!

Henry says the big garlic harvest — when we pull all the plants from the field and bring them to the barn for sorting and hanging to cure — will most likely start this Wednesday, and continue next Monday and Wednesday (if there’s no rain over the weekend).

We could use as many extra hands as possible, and you can work for a short or longer time, as your schedule permits. If you’d like to be on our list of helpers, just reply to this email, and I’ll send a note the day before with information about time and place.

Last Chance for Pineberries!

be sure to order your pineberry and strawberry set of starts from Teresa asap. She will accept orders as long as she has start