August 11th Whole Farm and Summer CSA

Full Share: Frisée, Celery, Fennel, Beets, Summer Squash, Yellow Onion, Cherry Tomatoes, Mint, Cabbage

Half Share: Frisée, Celery, Fennel, Beets, Summer Squash, Yellow Onion, Cherry Tomatoes 

This week marks the arrival of our first yellow onions of the season! Fresh from the field, these sweet, mellow onions are a kitchen staple that make just about everything better - from slowly caramelizing them for a rich pasta or roasting them alongside your summer vegetables. They are joining a colorful mix of late-summer favorites, including juicy cherry tomatoes, summer squash, and crisp frisée.

Next week is the final week of camp here at the farm! Campers have had a blast exploring the fields and creek, baking and cooking, and learning all about the flowers and vegetables that we grow. This week is all about flowers, and campers are spending their days designing their own bouquets and creating flower crowns from blooms harvested right here in the field.

Speaking of flowers, our you-pick flowers and raspberries are still going strong! Stop by the farm during any of our market stand hours to check them out. Our sheep are grazing right between the flower and berry fields as well, so make sure to say hi if you go out to pick!

Roasted Beet, Fennel, and Frisee Salad

INGREDIENTS

  • 3-4 medium beets

  • 1 fennel bulb, plus some fronds

  • 1 head frisee

  • 1 small yellow onion, optional

  • 3 tbsp olive oil

  • 1 1/2 tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • Salt and pepper

  • 1 small handful toasted walnuts or hazelnuts

  • Fresh mint, optional

PREPARATION

  1. Toss beets with olive oil and salt, wrap loosely in foil, and roast at 400º for 45-60 minutes, until completely tender. Let cool, peel, and cut into wedges

  2. Slice the fennel very thinly, save the fronds. If using onion slice it thinly as well

  3. Whisk together the vinegar, Dijon, a pinch of salt and pepper, then slowly whisk in the olive oil

  4. Toss the sliced fennel and onion with a little vinaigrette and let sit for about 10 minutes

  5. Toss the frisee gently with the fennel and enough dressing to lightly coat everything

  6. Add the beets, the finish with fennel fronds, toasted nuts, black pepper, a drizzle of olive oil, and the fresh mint

  7. Enjoy!




Jacy Rothschiller