The Thanksgiving share harvest continues into it's third day on Friday as we reap the last of the 2010 vegetables from the fields. While we unfortunately have to scratch brussel sprouts from the list (too many aphids on them to make them palatable), we have a quality crops of 13 items.
Lettuce: Small to medium sized heads, crisp and delicious.
Endive: A bitter green that adds a nice bite to a late Fall salad. If you saved any strawberries from the Spring try our Week 4 recipe of Garlic and Strawberry Dressing over Endive.
Kale, Collards or Arugula: Kale (or Collards) with Vinegar and Egg is an awesome side dish to add some greenery to a Thanksgiving meal. The last few frosts have sweetened up both of these greens. The arugula has a bit of a kick this time of year, so you may want to use it as you would a herb in your salad, chopped somewhat fine.
Asian Greens: Chop them up and add them fresh to your salad, or stir-fry a light meal on either side of the holiday.
Butternut Squash or Sweet Potatoes: Recipes abound here in the cyber world. Or use a family
favorite, if you have one. Roasting, mashing, soup and pie are all options.
Bulb Fennel: A favorite of ours. We only grow it in the Fall, as that is when its flavor is the mildest. Treat it as you would celery. It is delicious cut into pieces and added to a salad dressed with a red wine vinaigrette. Check out the recipe below for another yummy dish.
Broccoli or Spinach: The last of the hearty broccoli, still as flavorful as ever. Or do you want some of our lone spinach crop of the year?
Roots assortment: The carrots, radish and Hakurei turnips will make a diverse crudités platter for your Thanksgiving guests. A little beet grated onto your salad adds a beautiful color.
Kohlrabi: Fall kohlrabi is the best, sweet, juicy and crunchy. Just trim the top and the root end, peel it, and cut it as you like. It is another staple crudités item, or a great addition to roasted vegetables (see recipe below).
Cabbage: We like it as a raw addition to the Thanksgiving meal. Think cole slaw.
Leeks: Use them wherever onions are called for, or in the recipe below.
Garlic: Everyone needs some garlic if they’re doing any cooking.
Cilantro: Fresh as can be for topping a salsa appetizer, or as an addition to a creamy dressing.
Roasted Fennel, Leeks and Kohlrabi
While harvesting the bulb fennel today, and being soothed by its aromatherapy, our apprentice Emily said how she thought the fennel would be great roasted. So, not being one to let a good idea go to waste, I decided that tonight’s dinner should test her theory. The result (with the addition of leeks and kohlrabi) was a warm, savory and hearty dish. Add what you want to this, potatoes, sweet potatoes, garlic...
trim the top and core the root
2 medium fennel bulbs
2 medium leeks
1 medium kohlrabi
1 tsp salt
2 tsp dried oregano
2 tsp dried thyme
2 tbsp extra virgin olive oil
1 tbsp butter
cut the fennel like you would celery
Cut the tops off the fennel bulb and core out the root. Chop in half, and then crosswise to make celery like chunks.
Clean and chop the leeks into ½ inch slices and rounds
Peel the kohlrabi and chop into ½ inch size chunks
Mix vegetables with salt, oregano, thyme and olive oil
Spread on a baking sheet and top with butter
Bake at 375°F for 35 to 45 minutes, stirring once.