summer CSA, week 7

[cellio]

• bunch basil
• bunch scallions
• head red lettuce
• head green cabbage
• four large light-red beets (don't know what variety), with greens (edit: they turned out to be golden yellow inside)
• bunch red kale
• one fennel
• one bulb garlic
• half pint? blueberries
• two zucchini

(Small share omitted lettuce and fennel. Both sizes were slated to get Roma beans but we didn't; I don't know if they did. Cabbage was not originally on our list but was for the small share. Garlic wasn't on either list.)

I was anticipating more blueberries and planning to make cobbler. Maybe I'll combine with peaches for that? I already got the vanilla ice cream that goes with cobbler. :-)

I haven't cooked with fennel before. What's the best way to use those delicate greens?

Comments

[dsrtao]

Fennel tastes like licorice. Most people shave it and use it as an accent.

You can roast it -- probably pairs well with carrots.

Mostly I use fennel seeds in sausage recipes.

[cellio]

Thanks. I have ideas for what to do with the bulb; it's those light, feathery greens that I'm not sure how to use.

[minoanmiss]

I usually mince them and sprinkle them over as a garnish. They can be a bit tough if not cut finely.

[cellio]

Thanks for the warning about toughness.