From our Farm

Tulsi Holy Basil (Store in water, on counter)

Cantaloupe Melons

Red Onion, Cured

Fennel

Shishito Peppers (may be spicy)

From Our Partner Growers

Green Cabbage – Watsonia Farms, SC

Slicer Cucumbers – Watsonia Farms, SC

Plums – Watsonia Farms, SC

Romaine Lettuce – Tendwell Farm, FL

Try out these great recipes we found around the web that feature items from your share:

Blistered Shishito Peppers

https://cookieandkate.com/blistered-shishito-peppers-recipe/

Ingredients

• 8 ounces (3 heaping cups) shishito peppers
  
• 2 teaspoons extra-virgin olive oil or avocado oil
  
• Lemon wedge, optional
  
• Salt, preferably flaky sea salt or kosher salt, to taste

Instructions

1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

Caramelized Fennel & Onions – serve with Italian sausage, chicken or on crostini

https://allourway.com/caramelized-fennel-and-onions/#recipe

Ingredients

• 1 large fennel bulb slice fennel into ¼ inch slices.
  
• 1 large red onion may also use white onion cut in ¼ inch thick slices
  
• 2 Tablespoons olive oil
  
• 1 Tablespoon butter
  
• Kosher salt (or natural sea salt) & black pepper to taste
  
• 2 Tablespoons grated Parmesan
  
• 1 Tablespoon chopped fresh Italian parsley
  
• 1 teaspoon lemon zest
  
• 2 teaspoons fresh lemon juice
  
• Basil leaves sliced for garnish, optional
  
• 2 teaspoons extra-virgin olive oil or avocado oil
  
• Lemon wedge, optional
  
• Salt, preferably flaky sea salt or kosher salt, to taste

Instructions

1. Heat olive oil and butter in a large skillet uncovered over medium-high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally, after 10 minutes with about a teaspoon of salt.
2. Lower the temperature to medium. You want the pan hot enough to get the caramelization going but not so much that the fennel and onions dry out. If it does, add a tablespoon or two of water.
3. Stir occasionally, scraping up any brown flavorful bits that are on the bottom. 
4. Cook for another 30 minutes or up to an hour, depending on how impatient you are.
5. The longer it cooks the more caramelized the onions and fennel become. Taste test along the way. The dish will have a lot of flavor and doesn’t have to be cooked down all the way.
6. When ready to serve, remove the pan from the heat, add in the grated Parmesan cheese, the chopped parsley, lemon zest, and lemon juice, and black pepper.
7. Sprinkle with slivered basil leaves, if desired. Or serve with the fennel fronds.