Fennel and Bean Salad

Fennel and Bean Salad

I was SO excited to see we would be receiving both a fennel bulb and beans in our share this week. It's the perfect excuse to make or try this salad from the smitten kitchen blog. There is some alchemy in this recipe and the way the lemon juice and vinaigrette transform the taste of the fennel. I love all the components to this salad separately, but when thrown together it becomes something magical, and I usually end up eating the entire bowl in one sitting!

The recipe calls for a red onion to pickle, which I didn't have on hand, so I used the white sections of the fresh onions we received in the share. 

Here is a guide to cutting fennel if you've never used it before. Some people are a little put off by the licorice like smell from the bulb, but give it a shot, especially with the other components of the salad, you might be surprised!

Pictures from the kitchen of Laura, Matt and Melita

We are very happy to be a part of the Norwood CSA - our family just moved to the Bronx from Chicago. Laura works at the New York Botanical Garden as the Collections Manager for the section of the Herbarium that houses mosses, mushrooms, lichens and algae. We love coming to the garden with our 2.5 year old daughter, and look forward to meeting many of you there!

Purslane? Yes, please!

I've been told time and time again by plant people that purslane is edible, but in spite of being encouraged to eat this common weed in the past, I never have.  It was a surprise and a delight to see purslane, (quite possibly a cultivar of Portulaca oleracea),  in this last week's share.  Now, at last, I could taste what I was missing.

Firstly, I should say of course that the purslane we enjoyed this week was very robust and succulent.  I'm not sure that eating sidewalk purslane would be quite the same as the share portion, but I might still give it a try.

As I alluded to last week, my go-to way of cooking greens is a simple stir-fry.  That's how I first tried purslane, whipping up a quick hot dish with olive oil, scapes, purslane, squash, and salt.  The first time I cooked the purslane I threw away the stalks, thinking they would be tough.  This was a mistake!  The second time around I realized that the stalks have almost the consistency of asparagus, complimented by a sweet, spinachy taste from the leaves.  I savored the rest of my stalks throughout the week.

I haven't explored many ways of cooking purslane, but this so-called superfood appears to be as common in foraging blogs as it is in the landscape.  I hope for more purslane in my share this week, but, if not, I might hunt some sidewalk weeds now that I know what I've been missing.



Pictured: Portulaca oleracea L. Clark, G.H., Fletcher, J., Farm weeds of Canada, t. 18 (1906) [N. Criddle] from the Biodiversity Heritage Library, courtesy of the University of Alberta Libraries.

Note: Never forage and eat any plant that you can't identify with absolute certainty, be aware that without testing, you can't tell if the soil in which a plant is growing has been contaminated with metals, and, finally, chemical levels related to both poison and nutrition are different from plant to plant--a so-called "healthy" plant might not, in the wild, contain all of the nutrients you'd expect. Forage responsibly and with caution.  See Leda Meredith's great book Northeast Foraging for more information about foraging.

What is that? Kohlrabi!

Kohlrabi is an unusual looking vegetable that is fairly common at New York farmer's markets and in CSAs. Since I've been in the CSA I received it each season.  This veggie is quite versatile. It's in the cabbage family, so it kind of tastes and smells like a cabbage, but it has the texture of a radish or jicama.  Whether you use it raw in a slaw or fried in a fritter, it's definitely a lower calorie alternative to some root veggies.

Risotto

Kohlrabi

Norwich Meadow Farms has a cool facebook group for its CSA members, if you are for Norwood CSA or interested in connecting with CSA members join.  One of the members posted a New York Times kohlrabi risotto recipe, which I made with last week's share.

I followed the preparation, sauteeing the onions, garlic and kohlrabi first, but I had to improvise a bit. I used water instead of stock, which worked out fine, I just needed more seasonings (peppers, garlics). I also added some sundried tomatoes and bok choi.







Picture: http://turtletreeseed.org/product/179-lanro-kohlrabi/

Mixed Greens & More

What fun can you get up to with mixed greens? The season has just started, but already there is lots to do to ensure our weekly shares are properly prepared and savored. Last weeks blog entry shared suggestions of what to do with radishes, chives, and more, but what about those mixed greens? A beloved staple throughout the entire growing season, greens might be good for you but can sometimes feel like a chore to consume. 

I love this Tara O’Brady mushrooms and greens with toast recipe from the smitten kitchen blog. This recipe makes good use of several share items this week including garlic (or shallots) and fresh greens. With some mushrooms, a crusty loaf of bread, melting cheese, and minimal spices, greens become the focal note of a delicious comfort food meal. 

Pictured: Maule's seed catalogue /. Philadelphia, Pa. : The Firm.
From The Biodiversity Heritage Library and contributed by the LuEsther T. Mertz Library of the New York Botanical Garden.

The Beginning of the CSA Summer Season

Norwich Meadows Farm, the farm of our CSA, has announced our official summer start date - Thursday, June 15. Bring your reusable bags and any extra plastic bags to add to our stock. Check your email for volunteer shift information. 

Our first delivery will include the following items. Check out this Edible Bronx article What to Expect When You Join a CSA.

Radishes
Pac Choi
Kohlrabi
Chives
Garlic
Cucumber
Mixed Greens

For more information about food storage and preparation visit Just Food Veggie Tip Sheets.