1 large bulb or 2 small to medium bulbs fresh fennel 2 large bell peppers, different colors, thinly sliced 1 head radicchio, halved and shredded Juice of 1 lemon 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper
Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes, toss again and serve. Based on a recipe by Rachael Ray
This recipe is yummy with soup.
3 plum tomatoes, sliced 1/8-inch thick horizontally 1/2 cup olive oil 4 cloves garlic 12 slices of French baguette, sliced 1/3-inch thick. Salt and freshly ground pepper 2 tablespoons finely chopped fresh oregano
Preheat oven to 200 degrees. Place sliced tomatoes on a baking sheet lined with parchment paper. Bake for 6 to 8 hours or until the tomatoes are dried. Set tomatoes aside. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush
For the eighth week of the season we are almost completely out of the cool season crops. Included this week are tomatoes, potatoes, sweet corn (Bodacious), peppers, broccoli, red cabbage, cherry tomatoes, summer squash, onions and basil. On farm we also had access to tomatillos, eggplants, cucumbers, kohlrabi, cauliflower, broccoli and kale.
Here come the tomatoes! The first to arrive are the cherry tomatoes. In addition to cherry tomatoes we have tomatillos, sweet corn, onions, kohlrabi, cucumbers, summer squash, peppers, yellow beans and kale. We also had a few cauliflower, cabbage and broccoli here on the farm.