Tuesday, October 25, 2011

What to Do With Your Share---Week 24

The end of the regular CSA season is here. We thank you all for the support that you have given us, from helping us in the fields and barn, to working with us to distribute your food. The CSA model is the key to the success that we have seen to date. The reasons are many; helping with cash flow, regularly meeting the people we grow food for, an efficient delivery system, moral support, etc. Thanks again.
The Final Share, 2011
This week’s share has many items that you can keep if there is more than you can handle. The cabbage, kohlrabi, beets, and other roots will keep in the crisper drawer for over a month. The lettuce, herbs and other greens will need more immediate attention.

The fennel will keep too, but we suggest that you use it right now, while it is as perfect as we can hope for. Think of it as celery with more flavor. Fennel slices is a realy nice addition to a lettuce salad. You can add it to a stew, soup, or any other recipe that calls for celery.
Fish and Fennel
We bought some fish the other day so that we could cook it in the manner of a recipe we saw Lidia Bastianich prepare on her show Lidia’s Italy. I believe she used veal for her recipe, and you could also use de-boned chicken, or pork.

2 large fish filets
2 medium leeks, cleaned
1 medium or ½ large fennel bulb, cleaned and cut into 1 inch slices
2 cloves garlic, chopped fine
2 tablespoon olive oil
about 10 thinly sliced lemon rounds, cut in half
1 tablespoon butter
1-1/2 cups dry white wine, stock or fruit juice
Salt and pepper to taste
Cut dark green top part away from leek. Cut the leeks lengthwise, wash all sand and grit from between the layers. Then cut crosswise into narrow slices.

Cut most of the top off of the fennel, then cut in half from top to bottom. Cut out the root core. Cut into slices.

Dust the fish in flour and fry on high heat with the olive oil. When both sides have browned set aside on a warm plate. Add the butter and 1 tbsp of olive oil and sauté the leeks, fennel, and garlic. Cook on high heat for 2 minutes, and then turn to medium low for 5 to 10 minutes, or until vegetables are tender.
Add stock/wine/juice, bring to a boil. Add fish and simmer for 5 minutes. Serve hot.

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