It feels like that time again in the farming season where all the hustle and bustle of spring is starting to give way to the more steady patterns of summer: plant, harvest, water, repeat. Many aspects of the farm feel more in their groove. The apprentices are becoming more and more familiar with how we farm here at Flying Coyote, and we are becoming a more effective and efficient team every day. The garden is almost fully planted-out and we are getting into our second and third successions on some of our beds. We are also in that transition period where we are starting to harvest summer crops alongside early spring's bounty. We harvested our first large round of summer squash and cucumbers with tomatillos, tomatos, eggplants and peppers coming soon. This week I am thinking a lot about how to keep all the plants and animals on the farm happy during the intense heat that's forecast for the weekend. It will require more attention to watering and providing shade, and to monitoring the propagation house and greenhouse temperatures. Hopefully we will all make it through unscathed.
This week's share includes fennel. This is one of the vegetables that I thought I disliked until I ate it freshly harvested from one of the first farms I interned on. It has a taste reminiscent of anise and licorice, it pairs well with fish and chicken and can be eaten both fresh and cooked. I love to throw it in the roasting pan or to thinly slice it for topping a fresh summer salad.
Our apprentice contribution for the week comes from Pierce who created a delicious fennel recipe for you to try.
Finocchio Al Forno
- 2 heads fennel, quartered and cored. Save fronds for garnish.
- ½ onion, chopped
- 1.5 cups cream
- 1 tsp ground coriander
- 2 Tbsp unsalted butter
- Handful chopped parsley
- 1 lemon
- Salt and pepper
Preheat oven to 425ºF. In a Dutch oven or cast iron pan melt butter and sauté roughly-chopped onion and fennel over medium-high heat until onions are translucent and caramelized, stirring sparingly. Lower heat and pour in cream. Season with salt and pepper (to taste) and sprinkle with 1 tsp coriander. Bake 10-15 minutes or until fennel is tender and cream has thickened. Baking time will vary depending on the size of the fennel. Garnish with parsley, fennel fronds and lemon juice. Works wonderfully along or on pasta. It’s also a great treat to sop up the remaining cream with bread.
This week's share:
- 1 bunch Splendid parsley
- 1 bunch large leaf basil
- 1 bunch Flash collards
- 1 bunch fennel
- 1 head Napa cabbage
- 1 head lettuce
- 1 pint peas
- 1 cucumber
'Til next week....