from Farmer John’s The Real Dirt on Vegetables Butter for greasing baking dish 1 medium fennel bulb 2 cups thinly sliced potatoes 2 cups half & half or whole milk 2 Tbsp butter S & P Cut fennel crosswise into about 1/8” slices (about 2 cups). Lightly coat a shallow 2-quart

In Your Share This Week Basil, Large Leaf & Genovese – This should be enough to make a nice batch of pesto! Put several cloves of garlic in your food processor or mash by hand, add a pinch of salt, a squeeze of lemon, some toasted nuts if you have them (traditional is pine nuts;

This from Harriet Fasenfest, our member and Householder Expert. She learned this from her mother. Lightly wash/spray your dill, spin it if you can and dry it well. Wrap in paper towel or cloth & put in the fridge over night to get the water out. As soon as you can get to it,

Follow recipe for Creamed Spinach from Week 3, substituting the chicory for the spinach. Add the chopped chicory all at once and just barely wilt it. Be sure to use that pinch of nutmeg. Top with fresh slices of onion. Serve over slightly cooked summer squash, pasta or rice.  

from Leafy Greens by Mark Bittman ½ cup almonds, hazelnuts, pine nuts, pecans or walnuts 1 small clove garlic, peeled ¼ cup sherry or top quality wine vinegar Salt & fresh ground black pepper ¾ cup olive oil Toast nuts in a dry skillet over medium heat, shaking almost constantly

from Moosewood Restaurant Cooks at Home 1 fennel bulb 2 oranges juice of ½ lemon 1-2 Tbsp olive oil salt & pepper Remove leafy tops and root end of fennel bulbs. Slice trimmed bulb crosswise into thin, bite-size slices; place in bowl. Section oranges into bowl, squeezing in extra

In Your Share This Week Chicory, Zuccherina di Trieste – One of the specialty greens we grow for restaurants. While mild for a chicory, most will still find it bitter. But no worries! There are many ways of cutting the bitter. Chop and add to a lettuce salad and use a creamy or

from the former Whole Earth Grocery & Deli in Fairbanks, Alaska 1 lb egg noodles 1 lb green beans 4 garlic cloves, minced all your fresh dill (&/or cilantro) ½ lb swiss cheese, thin strips ½ – 1 can black olives, chopped 1 cup toasted almonds, sliced or slivered 1

from former member Sallie T. “I had to look everywhere for that mustard-dill sauce recipe but here it is. I think it is from an obscure cookbook put out by an Alaskan fishing lodge! (It’s the salmon.) Great on potatoes and fish, and many other vegetables and salads. Keeps

In Your Share This Week Lettuce – Magenta (aka Red Summer Crisp), Jester (the speckled one), Jericho (green romaine) Provider Green Beans –  These sure are providing lots of beans! It’s a great raw treat, with or without dip; steam lightly and top with butter, S&P; lightly