Week 7

This week we have:

Garlic!
Green onions
Zucchini
Cucumbers
Red Russian Kale
Beans
Shiitake
Genovese, Lemon, Thai and Purple Opal basil
Florence Fennel

Verdure al Forno:
2 Tbs. extra virgin olive oil
5 medium zucchini, sliced lengthwise, about 1/4 inch thick
salt and pepper
1 cup heavy cream
1 cup grated mozzerella
1 cup grated Fontina cheese
1/4 cup grated Romano
1 cup plain dried bread crumbs
4 tablespoons butter

Coat the bottom of a 9x13 baking dish with olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and pepper. Evenly pour 1/3 cup of heavy cream and then sprinkle with 1/3 cup mozzerella, 1/3 cup Fontina and 2 Tbs Romano. Sprinkle with 1/3 cup of bread crumbs. Repeat the layers twice, ending with bread crumbs. Cut the butter into squares and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake at 375 for 40 minutes or until bubbling and golden brown.

Arugula and Fennel Salad:

1 large fennel bulb
1/2 red onion
1 bunch arugula
3 tbs olive oil
1 lemon, juiced
salt and pepper
1 small chunk of parmesan


Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmesan and scatter them over the salad. Garnish with the reserved fennel fronds.

Our ENORMOUS amount of tomatoes and peppers are starting to take off! They should be ripening up in the next couple of weeks. If you're interested in extra tomatoes for canning, let us know! Also, we are hoping for broccoli and soybeans next week.