June 24

From Tomten Farm

  • Fennel
  • Swiss Chard

From Urban Choice Mushrooms

  • Elm Oyster mushrooms

From Tricycle Gardens

  • Zucchini and yellow squash
  • Cucumbers

From Agriberry

  • Blackberries


Quick Pickled Fennel

From FrenchRevolutionFood.com

Keep on hand to add to your salads and dress your sandwiches this summer!

1 cup white wine vinegar
1 cup water
1/4 cup sugar
2 tablespoons coarse salt
1 fennel bulb, very thinly sliced
Place the first four ingredients in a small saucepan and bring to a boil to dissolve the sugar and salt.  Then decant into a large bowl, and allow to cool for 5 minutes.  When the mixture is still warm, add the fennel.  Allow to steep for 20 minuets.  Drain, and use.


Swiss Chard and Oyster Mushroom Farfalle

From thepiedkingfisher.wordpress.com

Serves 2


1 LB cooked Farfalle
about 6-8 good-sized Oyster mushrooms (Pink or White), sliced into strips
4 large leaves of Swiss Chard, shredded
1/3 C cream
1/2 onion minced
1/3 C veggie stock
3  garlic cloves finely chopped
4 t butter
1 T olive oil
1/4 C medium cream sherry
Salt and pepper to taste
Pinch of parmesan cheese


Start by heating up oil & butter in a large wok on medium high heat.  Add the minced onion until it softens, then add in garlic.  Mix in mushrooms and cook until golden.  Add the sherry and let simmer on medium-low a few minutes.  Add in the veggie stock & cream, let it warm through and top with the chard.  Let the chard wilt and thoroughly mix in with mushrooms and onions.  Fold in the drained pasta and heat pasta through a bit more.  Season with salt and pepper to taste.  Top with parmesan cheese.