Week of September 27


CSA Contains:
CARROTS
RED LEAF LETTUCE
GREEN & GOLD ZUCCHINI
CUCUMBERS
YELLOW CHERRY TOMATOES
MINI SWEET PEPPERS from SUNRISE ORGANICS
CANTALOUPE
SHALLOTS
FENNEL from FRECKER FARMS
LACINATO KALE
BIG BOX ADD: GREEN LEAF LETTUCE, CARROTS, STRAWBERRIES from FRECKER FARMS, ARUGULA from SUNRISE ORGANICS, CANARY MELON

FRUIT EXPANSION: TANGERINES from Vincent farms & STRAWBERRIES from Frecker Farms

Roasted Fennel and Quinoa Salad

Ingredients:
3/4 cup quinoa, soaked and strained (any colour)
1 small bulb of fennel, trimmed, cut in half + core removed (save some of the fronds for garnish)
4 radishes, halved and sliced thin
1/2 of an english cucumber, diced small
3 sprigs of dill or 1/4 cup chopped
2 green onions, sliced thin
2 tsp dijon mustard
juice of 1 lemon
3 tbsp olive oil + extra for grilling/roasting
handful of chopped, toasted nuts/seeds (optional)
salt and pepper
(Find the full recipe and ingredients here at The First Mess)

Warm White Beans with Roasted Fennel

Ingredients:
4 cups thinly sliced fennel bulb
3 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground red pepper
2 garlic cloves, minced
Cooking spray
3 tablespoons grated Parmigiano-Reggiano cheese
2 (15.8-ounce) cans Great Northern beans, rinsed and drained 4 cups fresh baby spinach
(Find the full recipe and details here at My Recipes)

Turmeric Roasted Fennel, Chickpeas and Kale Salad

Ingredients:
1 fennel bulb
1x400g can chickpeas (1½ cup)
3 garlic cloves, halved
1tsp turmeric
sea salt
2tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional
Dressing:
1tsp fresh ginger, peeled and grated
2tbsp olive oil
¼ lemon, juice
pinch of sea salt
(Find the full recipe and ingredients here at Nirvana Cakery)

Creamy Cherry Tomato & Summer Squash Pasta

Ingredients:
½ pound whole grain rotini or fusilli or penne pasta
1 pint (2 cups) cherry tomatoes
2 medium yellow squash, quartered vertically and then sliced into ¼-inch wide wedges
1 medium zucchini, quartered vertically and then sliced into ¼-inch wide wedges
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons lemon juice
2 tablespoons butter or olive oil
1 ounce goat cheese, crumbled
1 small clove garlic
Pinch red pepper flakes
1 to 2 tablespoons chopped fresh basil
(Find the full recipe and details here at Cookie and Kate)

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