Circle S CSA delivery Monday, July 8 and MSFM pick-up Wednesday, July 10, 2019

“One benefit of Summer was that each day we had more light to read by.”
Jeannette Walls, The Glass Castle

Ahh – the long days.  I really don’t love them.  I am ready to go to bed usually by 8:30 and it is still light.   Some nights Curtis and I have to wait for the chickens to go to bed – often not until 9,  dusk.

A lovely day at the creek yesterday.  The water is low – but still cool.  A good respite from the summer heat.

Farm News:  Two more weeks of CSA.  Our black rat snake has finally reappeared.  Good because the mice have been having a hay day in the hay barn.

What’s in the bucket? Broccoli, sweet corn, cherry tomato, potato, fennel, cucumber, green cabbage, basil.

Following a recipe for

CHILLED FENNEL GAZPACHO

from Genius Kitchen

Fabulous, refreshing soup that can be served warm – if in cold weather – from Delia Smith ​​**cooking time does not include chilling time**

INGREDIENTS

SERVES: 4

1 1/2 lbs tomatoes or cherry tomatoes

fennel bulb, large

1 teaspoon salt, coarse
1 teaspoon coriander seed
1 teaspoon peppercorn, mixed colors

tablespoon olive oil

1 small onion, chopped
1 garlic clove, crushed
1 tablespoon balsamic vinegar

1 tablespoon lemon juice

3⁄4 teaspoon fresh oregano, chopped

1 teaspoon tomato paste

skin tomatoes, and chop roughly.

trim the green fronds away from the fennel (and save them for a garnish).

cut the bulb into quarters.

trim away a little of the central stem at the base and slice the fennel into thin slices.

place these in a saucepan with a little salt and measure 2 cups of water.

bring to a simmer, cover, and simmer gently for 10 minutes.

meanwhile, crush the coriander seeds and peppercorns (in a mortar & pestle) heat oil in large saucepan and add crushed spices, along with chopped onion.

let these cook gently for 5 minutes, then add the garlic and cook another 2 minutes.

add balsamic vinegar, lemon juice, tomatoes, and oregano.
stir well, and add fennel (and the water).
finally stir in the tomato paste, and bring everything to a simmer. simmer gently, uncovered for about 30 minutes.

after simmering, puree till smooth. let cool, cover, and chill for several hours.

garnish with fennel fronds.

 

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