1/12/08

Available for Harvesting This Week:
Carrots
Fennel
Collard Greens
Braising Greens
Radishes
Green Onions
Broccoli
Cauliflower
Turnips w/ greens
Cabbage
Arugula

Handmade Soaps
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Brussel Sprouts
Spinach
Kohlrabi
Bulb Onions
Garlic
Sugar Snap Peas
and more....

Something For The Kitchen:

Boy did we have lots of fennel this week and when that happens I have to look outside the box to try new things....this week was a great find. The whole family liked this one. It can be eaten as a salad, on a sandwich or on top of hot pasta or rice.

Fennel Compote with Black Olives and Walnuts

2 medium fennel bulbs, trimmed and diced
3 T fresh lemon juice
6 green onions, sliced thinly (or white bulb onion, diced)
salt and pepper to taste
1/2 cup walnuts, chopped and toasted*
3 T fresh parsley leaves, chopped (1 T dried parsley)
1/4 black olives, chopped
1/4 cup extra virgin olive oil

In a medium bowl, stir the chopped fennel together with the lemon juice. Stir in the remaining ingredients.

Taste to adjust the seasonings. Can be served immediately or chilled.

*walnuts can be lightly toasted in a skillet over low heat.

Over the Christmas break Clark had a little extra time on his hands to tinker in the kitchen and came up with the strangely addicting pesto. It is just as good on sandwiches and fresh bread as it is on pasta. The first bite gives you quite a kick but then you can't stop thinking about it and wanting more!

Arugula Pesto

2 cups of packed arugula leaves
1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl.

Stir in the Parmesan cheese.

Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Makes enough pesto sauce for an ample serving of pasta for four people.


Farm Stand Info
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs

www.crookedcarrot.com