Tuesday, June 21, 2011

CSA Week 2

Happy Summer Solstice and CSA week 2! Hope you all are enjoying the weather and your goodies this week! This week's share included:

-Garlic Scapes
-Red Rosie Lettuce (Red Romaine)
-Green Leaf Lettuce
-Salad Turnips
-Fennel
-Kale or Rainbow Chard
-Scallions
-Broccoli or Cauliflower
-Salad Greens
-Spinach

CSA Week 2
The fennel, broccoli and cauliflower are newcomers to the farm this week! It's so exciting to see the season progressing.

My dinner tonight included 2 items from your CSA- scapes and fennel (and possibly basil if you still have some leftover). I made these recipes especially for you all! Well, okay, I definitely enjoyed them for myself as well. ;)

Garlic Scape and Cashew Pesto Cod with Orange Glazed Fennel

Pesto:
10  ea          Garlic Scapes, roughly chopped
1/4 cup        Parmesan Cheese, grated
1/3 cup        Roasted Cashews (unsalted)
1/2 cup        Olive Oil
~20 leaves   Fresh Basil
To Taste       Salt & Pepper

To Prepare:
Place all ingredients in a food processor or blender and blend until smooth. Add more oil if necessary.

To Make Fish:
Smear a thin layer of pesto over portioned white fish (I used cod). Sear in a pan (cast iron if available) over medium heat until golden brown on both sides. Transfer to a pre-heated 350 degree oven and cook until flaky.


Orange-Glazed Fennel:
2 each     Fennel Bulbs, fronds removed and reserved, quartered
1/2 each Onion, cut into thin strips (julienne)
1 tsp       Butter
1/4 cup   Light Beer or White Wine (Vinegar will work also)
1/4 cup   Orange Juice
1 tsp       Honey
To Taste  Salt & Pepper
1 tbsp     Fresh Oregano, chopped (optional)
1 tbsp     Fennel Fronds, chopped

To Prepare:
- In pan that fish was prepared in, melt butter over medium low heat. Add fennel and onion, and cook for about 10 min, or until fennel is tender and golden brown, stirring frequently. While cooking, season with salt and pepper.
-Once fennel is softened, add beer (or wine/vinegar) and deglaze to get caramelized bits off the bottom of the pan. Add orange juice and honey and stir.
-Allow to simmer until orange juice mixture is just coating fennel, about 3-5 min. Be careful not to burn.
-Turn off heat and add fennel fronds and oregano. Toss together and serve with fish. Enjoy!

Here's the finished dish:
This was super yummy, I'll be the first to tell you! Fennel and orange just go so well together. Orange segments would go really well if added, also! This would be delicious with risotto, roasted potatoes, grilled potatoes (have you ever tried them? Fantastic!), or any root vegetable. Or maybe if you were one to grab cauliflower, some cauliflower puree!

Feel free to comment and let us know what you made with this weeks share, whether you're just sharing concepts or recipes! We look forward to week 3 and hope you do too!

Cioa,

Leah

2 comments:

  1. I too wondered what to do with 20 garlic scapes. I just made a pesto of my own with:
    *hand full of basil
    *garlic scapes, chopped
    *grated parm
    *lemon juice
    *salt to taste
    *EVOO

    and plastered it on good bread with tomatoes, avocado and our salad greens for an !amazing! veggie sandwich. Yum! -SarahV

    ReplyDelete