- Lemon Basil, bunch
- Napa or Green Cabbage – New Sprout Organic Farms
- Fennel – New Sprout Organic Farms
- Dandelion Greens, bunch – New Sprout Organic Farms
- Baby Green Aquaponic Romaine Lettuce – Trader’s Hill Farm
- Red Onions, cured
- Slicer Tomatoes
- Rainbow or Baby Carrots, loose
- Florida Pears – We grow a few different varieties on the farm. The type in your CSA share is fine textured, and will be ripe when soft. You can keep a few at a time on the countertop to ripen (the rest in the fridge). We don’t ever spray our pears, so expect blemishes from weather and biotic factors. Feel free to peel the outer protective layer of skin with a potato peeler. We hope you enjoy!
Warm Fennel Vinaigrette – Food & Wine
- 1/3 cup extra-virgin olive oil
- 2 medium fennel bulbs—halved, cored and finely chopped, plus 2 tablespoons coarsely chopped fennel fronds
- 2 tablespoons sweet wine vinegar, such as Late Harvest Riesling, or seasoned rice vinegar
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
In a large skillet, heat the olive oil until shimmering. Add the chopped fennel bulbs and cook over moderately high heat, stirring frequently, until golden and tender, 8 to 10 minutes. Let the chopped fennel cool in the skillet for 10 minutes, then stir in the vinegar and lemon juice and season with salt and pepper. Reheat and stir in the fennel fronds just before serving.
Lemon Basil Cookies – Blue Bowl Recipes
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 3/4 cup granulated sugar
- 1 egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1/3 cup chopped lemon basil, or regular basil, if you can’t find lemon basil
- 1/3 cup shelled and chopped pistachios
- 3 tbsp sugar, cane sugar works well because of it’s coarser texture
- Make the cookie dough: Whisk together flour, baking soda, and salt. Set aside. In another bowl, with a mixer, cream the softened butter well. Add the sugar and cream well. Add the egg, mixing until just combined. Add the lemon zest, lemon juice, and basil next, and mix until just combined. You can add a handful or two of the chopped pistachio nuts here to the dough for extra OOMPH (I like to do this). Add the dry ingredients into the bowl with the wet ingredients in two additions, mixing between each. Form the dough into a slightly flattened disc and wrap in plastic wrap. Chill in the fridge for an hour, or in the freezer for 20 minutes.
- Make the topping: While the dough is chilling, prepare the topping and preheat the oven to 350 degrees. Shell and chop your pistachios – you can chop them with a knife or throw them in a food processor and pulse until you have small chunks – don’t pulse them into a powder. Mix the pistachios & sugar in a small bowl.
- Bake: Shape the dough into small balls (about 1 tbsp each). Roll each ball in the sugar/pistachio mixture and place on a parchment paper-lined cookie sheet. Bake 10-12 minutes. Let cool a few minutes on pan before moving to a cooling rack.
- Serve + Store: Enjoy immediately! Once cooled, store in an airtight container at room temperature for 5-6 days. Make ahead: Cookie dough can be made ahead and refrigerated for 1 day before baking. Dough can also be frozen for up to 3 months. Move to the fridge the day before you plan to bake the cookies so the dough can soften a bit, but still stays chilled.
Easy Napa Cabbage Slaw – My Every Day Table
- 1 medium head of napa cabbage, thinly sliced
- 4 oz blue cheese crumbles
- 1/4 onion, thinly sliced
- 1 clove garlic, minced
- 1/4 cup olive oil
- 2 Tbsp. apple cider vinegar
- 1 tsp. dijon mustard
- 1 tsp. honey
- 1/2 tsp. celery seed
- 1/2 tsp. sea salt
- pinch black pepper
Celery Seeds – This ingredient gives the napa cabbage slaw dressing a distinct flavor, but if you don’t have any, you can use celery salt 1/2 teaspoon of celery salt and omit the salt in the dressing. Add more salt to taste if necessary.
Apple Cider Vinegar – Anything with a sweeter flavor, like a white balsamic or white wine vinegar will work here.
- Prep ingredients: Thinly slice cabbage and onion. Mince garlic.
- Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
- Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
- Toss dressing with cabbage and chill for 5-10 minutes before serving.
Lebanese Dandelions with Caramelized Onions (Hindbeh) – Forager Chef
- 1 large onion
- 2 tablespoons extra virgin olive oil, plus more for serving
- Kosher salt and fresh-ground black pepper
- 8 ounces fresh dandelion greens or other strong-tasting (not necessarily bitter) wild greens
- A good pinch of fresh ground cumin
- Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch (2.5 cm) julienne, as thin as you can.
- In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out (I like my onion quite dark).
- Remove half of the onion and reserve.
- Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
- Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
- Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.