This morning was started by harvesting for CSA and restaurants, which we always do in the mornings as this is when the plants are the most filled with water and the freshest.
Your shares today include the italian chicory known as Radicchio. These high-end greens are very good for you and stimulate digestion with their bitter flavor. Add the Genovese Basil, Florence Fennel, and Italian Eggplant from your shares and you're on your way to a tasty authentic italian meal.
The cucumber variety is called "Shintokiwa." This variety was brought from Japan and introduced to the US by one of the Biodynamic farmers I worked with. It was the first cucumber I ate that I found tolerable and have now come to love.
The summer squash includes as assortment of varieties, nothing too fancy but pairs well with everything else in this season of abundance.
The orange cherry tomatoes are "sungolds," one of the most candy sweet tomato varieties.
Lastly the beets are an old standard heirloom variety known as "early wonder" which was grown from our own saved seed as well.
1 fennel bulb, sliced lengthwise into 1-inch wedges
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
Preheat oven to 425. On a large rimmed baking sheet, toss the fennel with oil, salt and pepper until thoroughly coated. Scatter the vegetables across the baking sheet in a single layer and roast until golden brown and slightly charred on the edges, 35 to 40 minutes. Halfway through the roast, give the fennel a quick stir.
(from the CSA Cookbook)
Tomato Basil Bruschetta with Summer Squash (we've been loving this for lunch almost everyday!)
Toss sliced cherry tomatoes, basil, thinly sliced summer squash, (maybe cucumbers and radicchio too if you're feeling up to it) salt and pepper with balsamic vinaigrette and olive oil. Cut a baguette into diagonal slices and cook on a skillet in butter until golden brown on both sides. Spoon tomato mixture onto bread and enjoy!