June 3

From Tomten Farm

  • Fennel
  • Chiogga Beets
  • Russian Kale
  • Canary Tongue and Butterhead lettuce

From Origins Farm

  • Salad turnips
  • Spring onions

From Agriberry

  • Blueberries

 

Blue BBQ Sauce

One of my favorite shows is A Chef's Life on PBS.  Part cooking show, part reality TV and part ingredient appreciation, the show profiles Chef Vivian Howard and her North Carolina restaurants The Boiler Room and The Chef and The Farmer.  This Blue BBQ Sauce is one of their signature menu items and it sounds amazing!


3 quarts blueberries
6 cups cider vinegar
6 cups granulated sugar
1 cinnamon stick
3 tsp. chili flakes
2 tsp. salt

Combine the blueberries and the vinegar in a blender and blend until super smooth.  Combine the blueberry vinegar, sugar, and spices in a large pot. Bring that pot up to a simmer and cook 40 minutes. Things should reduce and thicken up slightly. Remove the cinnamon stick and chill the sauce.

Braised Fennel and White Beans

Fennel is the greatest flavor bump you can get!  Use it raw in salads, substitute it for celery in nearly any dish (it makes for a killer egg salad!) and if you want an versatile side dish, try it braised!

From Martha Stewart

2 tablespoons extra-virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into 1/4-inch-thick slices (about 3 cups)
1 medium red onion, halved lengthwise and cut lengthwise into 1/4-inch-thick slices (about 2 cups)
1 can (15 1/2 ounces) white beans
1 cup homemade or low-sodium store-bought chicken stock
2 teaspoons coarsely chopped fresh oregano, plus whole leaves for garnish
Coarse salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 tablespoon unsalted butter, softened

Heat oil in a large, heavy saute pan over medium-high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, chopped oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves.