This is the first year we have grown artichokes and they are AMAZING. So young and so tender. I am used to the big globe artichoke you pick up at the store. I always thought they were a lot of work by the time you trimmed them and scooped out the furry inside, but these young artichokes are so tender and easy -just quickly trim the pointy ends with scissors. They are small enough that there is no furry inside. So I have just popped them into the steamer and cooked until tender. We love to dip them in lemon butter.
Here are a few recipes I want to try: Grilled Artichokes with Garlic Parmesan and Roasted Baby Artichokes!
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The “original” veggie girl aka Abby made this cake a few weeks ago. (It warms my mama’s heart to envision her baking in her little apartment on Capital Hill. Abby just graduated this May from Cornish College of the Arts with a B.A. of Fine Arts in Dance.)
We are excited to try it! She recommended adding extra lemon juice to the frosting for a stronger lemon flavor.
Here is a great tutorial on how to make a small batch of homemade sauerkraut. It is really pretty simple. I am hoping to give it a try this week as well. She gives a lot of information on the whole fermentation process. The article is definitely worth the time reading all the way to the end.
This week our regular share boxes have several pickling cucumbers in them. The plants are just starting to bear. Within the next couple of weeks we will start taking orders for bulk amounts. So keep checking the box post each week.
Pickling cucumbers are designed for making pickles but they are delicious for fresh eating as well. They are great sliced for a salad or sandwich. A little oil and vinegar and dill weed can transform this little gem into a delightful side dish. Or chop them up finely to make some Taziki sauce. I have included a few links below for you to give a whirl if you are looking for some ideas.
Click on photos for the links.
Or enjoy this simple classic side dish…
Or give this Tzatziki Sauce a try……
Fennel was a mystery to me until I married the Farmer. Sure, I had read about it in cookbooks, but I don’t think I had ever seen a fennel bulb in person until a few years after the Farmer and I had been married. Fennel can be a little intimidating, but once you learn a few easy tips on how to use it you will fall in love (or at least deep like) with it. I love when fennel is in season and I am making a big batch of my virus-killing chicken noodle soup. Here are two tutorials that go over some fennel basics and tips.