KEEPING OUR IMMUNE SYSTEMS STRONG DURING THE PANDEMIC

 By Kathi Carter Rodriguez

Prior to joining Norwood CSA, hubby and I ate more than our fair share of daily recommended veggies.  But now, that we’re members, we’re constantly saying, “we’ve never eaten soooo many veggies in our entire lives” (lol).  It’s a good thing because we feel healthier and more energetic eating in season.  And, we’re loving this farm-to-plate adventure.  

From a newbie’s point of view, it does take work, forethought and creativity to plan different meals around our weekly veggie share.  And, yes, it can be daunting as you juggle other daily responsibilities, but the payoff is invaluable.  Who can put a price on good health? 

I try to keep my recipes very simple and quick.  And, over the last few months, I’ve discovered that in a pinch most of our weekly veggies can be either steamed, slightly sautéed or thrown into a soup or stew.  Then, flavor the dish with your favorite spices and presto----you’re done! 

Like our forefathers, eating in season is a powerful way to boost our immune systems and stay healthy as we all try to get through the pandemic together. I want to personally encourage as many people as possible to join our food co-op for next season!

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Seared Scallops with Red Chile Paste and Fennel Salad

INGREDIENTS

• 2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped
• 2 teaspoons finely grated grapefruit zest
• ¼ teaspoon kosher salt, plus more
• 2 tablespoons vegetable oil
• 12 large sea scallops, side muscle removed, patted dry
• 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
• 1 tablespoon white wine vinegar
• ¼ cup fresh grapefruit juice
• Olive oil (for drizzling)

RECIPE PREPARATION

• Using the side of a chef’s knife, mash chiles, grapefruit zest, and ¼ tsp. salt to a paste on a cutting board. Set chile paste aside.

• Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.

• Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.

• Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

Recipe by Andy Baraghani, from “Bon Appetit” web site