Curious about the Little House Veggie Box? Read about it here!
From Tomten Farm:
Deer Tongue or Oak Leaf Lettuce
From Manakintowne Specialty Growers
From Albert's Organics
Golden Delicious Apples
This week's recipes:
(Adapted from Chez Panisse Vegetables)
The key to this dish is to brown, not steam, the fennel. Keep the pan hot and spread out the fennel, no crowding. Great side dish!
1 fennel bulb
2 tablespoons (or a little less) olive oil
Slice the bulb in half, then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker). Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.
Escarole Bean Soup:
2 tablespoons olive oil
2 garlic cloves, chopped
1 head escarole, chopped
4 cups chicken or veg broth
1 can cannellini beans, drained and rinsed
1 (1-ounce) Chunk Everona Stony Man cheese or Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the broth, beans, and cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls. Drizzle 1 tsp. extra-virgin olive oil over each. Serve with crusty Billy bread.