Hello everyone and welcome to week 6 of your Tumbleweed Farm CSA! We hope you enjoyed last weeks harvest and are hungry for more farm fresh goodness this week. It's great grilling weather so we hope you're able to kick back this week with a few cold ones and fire up the BBQ!
The temperature continues to climb here which means certain crops (like the lettuce and broccoli) are going to taste a little stronger right now. Strong isn't bad though! It's just the reality of the weather and everything still tastes wonderful (it's just more pungent!) This is actually your last week with broccoli until the fall when it will be tender and sweet once again. The lettuce will continue to make appearances in your boxes all season long (not every week, but often). It looks like the temperature will start to drop a little next week which means future plantings of lettuce will be stoked! Our fingers are crossed for some rain and a nice cool breeze!
This past week on the farm we finished our garlic harvest. Hundreds of pounds of lovely garlic is drying in the barn and getting ready to make it's seasonal debut in your boxes very shortly. We're also noticing some bright colors coming from the tomato patch! We're still a few weeks out from having enough for all of the boxes but we're about 3 weeks early this year with tomatoes and peppers. It's crazy (and kind of scary!)
Anyhow, we hope you all have a great week and get to enjoy some tasty meals with good company. Cheers from Tumbleweed!
Week 6 Box
- Broccoli-this taste great on the grill with the kohlrabi (try the recipe of the week from week 4!)
- Kohlrabi- See above
- Swiss Chard-Try the recipe of the week from week 3
- Fennel-See the recipe of the week below
- Baby cabbage-great shredded and added to salads or grilled
- Summer Squash and Zucchini
Grilled Fennel with Fennel Frond Gremolata
- 2 fennel bulbs, stems trimmed and 3 Tablespoons of the fronds reserved
- olive oil
- 1/4 cup parsley
- 2 cloves of garlic
- 2 Tablespoons freshly grated lemon zest
- freshly grated parmesan cheese for serving
- salt + pepper to taste
- Oil the grill grates and heat the grill to medium-high.
- Slice the fennel bulbs into about 2 inch wedges. Toss the fennel with a little olive oil, salt and pepper. Place on the grill and cook for about 10-15 minutes per side. Cooking times will vary depending on the size of your fennel. Fennel is done when all sides are lightly charred and the fennel is tender.
- While fennel cooks prepare the gremolata. Finely minced the fennel fronds and parsley. Place them in a bowl and use a microplane to grate the garlic and lemon zest. Toss well to combine.
- Serve the grilled fennel with a few hefty pinches of the gremolata, parmesan cheese and salt + pepper to taste. Serve warm