This Week’s Share
Pasta with Fennel and Chard
Adapted from Riverland Farm in Sunderland MA, www.riverlandfarm.com
Note: Sweet fennel pairs nicely with bitter greens
1/2 cup olive oil
1 onion, minced
1 medium fennel bulb fronds removed and set aside, halved and thinly sliced
salt and pepper
2 tablespoons balsamic vinegar
1 lb spaghetti
1 bunch chard or (other cooking green), washed and chopped
1 cup grated parmesan cheese
Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Season to taste. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add the chopped chard to boiling pasta and continue to cook until pasta is al dente, about 7 minutes. Drain pasta and greens, then toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.
Fennel, Mushroom and Parmesan Cheese Salad
Adapted from The Kitchen Garden Cookbook by Sylvia Thompson
Note: You can prepare the dressing an hour or two in advance, but the salad ingredients won’t keep pristine for more than half an hour.
1/3 cup mild olive oil
2 tablespoons fresh lemon juice
1 tablespoons finely packed fennel leaves, finely chopped
salt & freshly ground white pepper to taste
a tiny pinch of nutmeg
2 fennel bulbs, sliced paper-thin
1 oz. Parmesan cheese, shaved paper-thin
4 plump mushrooms, about 1 oz each, sliced paper-thin
freshly ground white pepper to taste
Use a fork to blend the dressing ingredients in a small bowl. Taste for seasoning. Cover and keep in a cool place. Combine the thin sliced fennel and cheese in a mixing bowl. Beat the dressing to blend it and add 1/4 cup to the bowl. Blend carefully with your hands – the cheese tends to sink to the bottom, and you don’t want to end up with just crumbles. Spread a handful of this mixture on 4 salad plates, filling the plates. Heap the mushroom slices lightly over the fennel, leaving a curly border of the fennel. Beat the dressing again and spoon 1 Tbsp. over the mushrooms on each plate. Grind pepper over the salads and serve at once as a separate course with bread.
Swiss Chard with Raisins and Pine Nuts
Adapted from Food to Live By, by Myra Goodman
1 bunch Swiss chard
2 tablespoons olive oil
3 tablespoons garlic scapes, minced
grated zest of 1 lemon
1/4 cup raisins (golden raisins have a nice flavor, but any kind will do)
1/2 cup toasted pine nuts
coarse salt and freshly ground black pepper
Rinse the chard and cut the ribs off the leaves. Cut the ribs into 1/2 inch dice and set aside. Stack the leaves and cut them into 1/2 inch strips. Set the leaves aside separately. Heat olive oil over medium heat in large, heavy pot or large, deep skillet with a tight fitting lid. Add the garlic scapes and chard ribs and cook, uncovered, until soft, about 5 minutes. Add the chard leaves and cook, stirring frequently, about 1 minute. Add 2 tablespoons water, most of the lemon zest, and the raisins. Cover the pot and cook, stirring occasionally, until the chard is tender and the water has almost evaporated, 4 to 8 minutes. If the water evaporates before the chard is tender, add an additional splash of water. Remove the pot from the heat. Stir in the pine nuts, and season the chard with salt and pepper to taste. Serve immediately garnished with remaining lemon zest.
Pasta with Fennel and Chard
(see above in Fennel Recipes)
Carrot Broccoli Salad
Adapted from allrecipes.com
2 cups fresh broccoli florets
1 cup shredded carrot
1/2 cup sunflower kernels
1/2 cup dried cranberries
1/2 cup coleslaw dressing (recipe below, or you can purchase at the store)
In a small bowl combine all ingredients and mix well. Serve or refrigerate.
Basic Coleslaw Dressing:
Note: This is just a good basic dressing, but you can spice it up however you wish.
Mix it at least 24 hours ahead of time and refrigerate.
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar (more or less depending on personal taste)
2 tablespoons milk
1 tablespoon celery seed
Mix all together, preferably in a glass container. Stir and taste a few times in 24 hours of time it is sitting.
Farmer in Training (FIT) Spotlight: Katie
After finishing her undergraduate degree in Landscape Architecture at the University of Oregon and working with the Urban Farm Program on the U of O campus, Katie went to Arco Santi, an alternative and sustainable living community in the high desert of Arizona, earning her Permaculture Certificate. Katie then returned to Portland and worked as the Youth Educator Coordinator for the Sauvie Island Center. For two years she helped educate first through fifth graders about where their food comes from. During this time she also worked for Pistil’s Nursery. Despite her love for Sauvie Island and the Northwest, the world abroad was calling her, and Thailand is where Katie ended up. In Thailand she had the opportunity to farm, learn seed-saving methods, participate in natural building projects and gain overall skills in rural self-sufficiency. After Thailand Katie made her way back to Portland and decided it was time to gain experience in production farming and learn what it really means to have 400+ people rely on you to bring them their food each week. So far her favorite jobs on the farm are planting tomatoes and making compost piles. She enjoys both because of the way they embody the cyclical nature of life and the ability to experience the process from beginning to end.
Sauvie Island Center Summer Celebration
education about food, farming and the land.
5:45 pm Welcome/Introduction of Center’s work
6:00-7:30 pm Picnic, music, dessert
7:30 pm Evening ends
You bring: friends and family, a picnic supper, a blanket, your checkbook.
Sauvie Island Center will provide: lemonade and dessert, live music, friendly tour guides.