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Lincoln/Boston CSA Newsletter

In the Share

Lettuce and Salad mix
Chard, Collards or Cabbage
Garlic
Sweet Alisa Craig Onions
Mix and Match: carrots, eggplant, peppers, fennel, summer squash, potatoes

In the Field

Green, wax and flat beans
herbs
flowers
taste of cherry tomatoes

News from the farm

Japanese Eggplant
Japanese Eggplant
 Summer seems to have set in. Our eggplant continue to grow and the peppers seem to be catching up. Every few days we venture into the melon field to check on the swelling orbs of sweetness and crack one open to see how they are progressing. We're expecting them any day now in this heat. It looks to be a good melon year after all. Even though the melon sweetness of summer has yet to be tasted, we are focused on fall this time of year.

When not harvesting we are seeding the last of the root crops we will dig in October and store through the winter and transplanting lettuce which may be around through the first frost. We have begun to sow fall cover crops, rye and oats and peas have replaced our spring vegetables and will remain in those fields until it is time to till the soil next spring. Our minds may wander to the frost, through the snow and into the gentle breath of spring, but our we still feel the heat to the sun, the weight of the eggplant and the taste of the peppers that is this summer taking shape.

Missed old newsletters?

Check out this year's recent newsletters on our blog where you can find recipes, add your own or respond to articles as well as learn more about what in going on in the rest of our organization.

Sign up for fruit shares today!

Sign up for your share online today! 

Or call Bob at 781-259-8621 x21

Sign up ends August 21st.

Vegetable of the Week: Fennel!

Fennel is an attractive crispy white bulb with delicate green fronds and a sweet mild licorice flavor. It is used in Mediterranean cuisine, thrown into tomato sauces, put on the grill, the frond can be added to steaming or roasting fish or tossed into salads. It is eaten raw, thinly sliced in salads or a crudites or cooked for a milder flavor and softer texture, often braised or in gratin. Chewing the stalks or seeds freshens the breath.

Couscous with Fennel

www.epicurious.com

* tablespoons butter
* 1 large or 2 small fresh fennel bulbs, cut into 1/4-inch cubes
* 1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill
* 2 cups vegetable or chicken broth
* 1 cup water
* 2 cups couscous (about 12 ounces)
* 1/4 cup pine nuts,
* 3 tablespoons chopped fresh chives


Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.

Fennel Salad

Vegetable Love

1 large or 2 small fennel bulbs, halved, cored and cut across into 1/8-inch slices, reserve fronds
2 tablespoons fresh lemon juice
1 small red or sweet onion, cut across into 1/8-inch thick slices
1/4 cup fresh orange juice
4 teaspoons chopped fennel fronds
salt and pepper
(optional: roasted beets, thinly sliced)

In a large bowl, toss the fennel with the lemon juice, then add the remaining ingredients and mix well.

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