Week #7

This week’s share includes: new potatoes, fennel bulb, pac choi, carrots, summer squash/zucchini, string beans, sugar snap peas, and basil.

New potatoes are the early season type - lovely, spotted fingerling. These potatoes are truly ‘otherworldly.’ We enjoy chopping the potatoes, carrots, and fennel bulb with onions, dousing with olive oil & salt and roasting until soft/crispy. Leftovers can be made into a delectable soup on cooler days like today! The fennel bulb is mild and savory when roasted alongside the creamy potatoes and fragrant onions. Herbs always add something special.

Fennel is a hidden gem. There are so many uses for every part - the fronds are amazing in pesto - fennel + basil = magic! I also like to make fennel lemonade. It’s so simple. Simmer the fennel fronds in water for 15-30 minutes to make your “fennel tea,” strain the water into your holding jar ( I like to use a half gallon ball jar filled 3/4 full with water for the '“tea”), add 1/2-1 cup of maple syrup depending on how sweet you like it, add 1/2-1 cup of lemon juice depending on how tart you like it, allow to cool, refrigerate & enjoy!

Don’t forget to check out our blueberries! Pick-your-own begins this weekend :)