This morning we woke early to harvest your shares and found ourselves pretty cold, it looks like Jack frost paid a visit last night. There was just a slight shine of ice crystals on some crops, no major damage yet. It has been one of the warmest Octobers on record and this first frost is almost 2 weeks later than normal. Many beds have to be regularly covered with row cover for frost protection and re- secured if winds blow them off. In the next week we will probably harvest a little heavier than usual in hopes of getting most of our vulnerable crops out of the field and safe into storage (or your CSA bags).
For making your own pie curst~
Caramelized Fennel with Goat Cheese
4 small fennel bulbs
3 1/2 tbsp unsalted butter
3 tbsp olive oil, plus extra to finish
2 tbsp sugar
1 tsp fennel seeds
coarse sea salt and black pepper
1 garlic clove crushed
5 oz goat cheese
grated zest of lemon
Prepare fennel bulbs by cutting each bulb lengthways into 1/2 inch slices, saving leafy fronds for the garnish.
Melt half the butter with half the oil in a large frying pan over high heat. When the butter starts to foam add a layer of sliced fennel. Do not overcrowd pan and don't turn the fennel over or stir it around in the pan until one side has become light golden, which will take about 2 minutes. Then turn the slices over using a tongs and cook further for 1 to 2 minutes. Remove from the pan and continue with the rest of the fennel, using the remaining butter and oil.
Once all the fennel has been seared, add sugar, fennel seeds and plenty of salt and pepper to the pan. Fry for 30 seconds, then return all the fennel slices to the pan and caramelize them gently for 1 to 2 minutes. Remove the fennel from the pan and leave to cool.
To serve, toss fennel in a bowl with garlic. Dot with spoonfuls of goat cheese, and finish with a drizzle of oil, lemon zest and fennel fronds.
Crunchy Green Tahini Salad
1 bunch of kale, stems removed
½ cup lemon juice
⅓ cup olive oil
2 Tbs. tahini
3 cloves garlic, peeled
¼ tsp. honey
1 cup chopped parsley
1 cup grated carrots
1 lb. roasted potatoes
¼ cup dried cranberries
½ cup toasted pine nuts or almonds
1 orange, divided into segments
½ cup feta cheese
Stack kale leaves, and roll into tight cylinder. Slice into thin strips. Transfer to large bowl.
Blend 1/3 cup water, lemon juice, oil, tahini, garlic, and honey in blender or food processor until smooth. (You’ll have about 1 cup dressing.) Toss kale with 3/4 cup dressing, more if using any add-ins. Season with salt and pepper, if desired.
(from Vegetarian Times)