Summer CSA: Week Nineteen

There’s only one week left of the CSA after this week! It’s hard to believe that the season is already coming to a close.   This is my favorite time of year, even though it’s busy and even though it means the cold weather is coming. I love the fall light and colors and all of the veggies that are ripe now.  Right now Matt and I are taking stock.  We are storing away the root veggies in the cellar and finishing off the last of the years canning and preserving.  We’re getting ready for the winter CSA and starting to make plans for next year… 

  Veggies this week:

·      Onions

·      Winter Squash: Delicata, Pie Pumpkin, Kubocha, Red Kuri or Butternut

·      Arugula or Head Lettuce

·      Eggplant or Bell Peppers

·      Popcorn

·      Fennel, Dill or Hot Peppers

·      Kale or Tat Soi 

RECIPES

 

FENNEL, APPLE AND CARROT SLAW

INGREDIENTS

  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1 tablespoon freshly chopped tarragon
  • 1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
  • 1 fennel bulb, cut into 3-by-1/4-inch matchsticks
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges 

DIRECTIONS

STEP 1

Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.

STEP 2

Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

SOURCE

Martha Stewart Living, November 2000

http://www.marthastewart.com/286398/fennel-recipes/@center/1009854/winter-produce#313116