Hi Everyone,
This week’s tips include a few standard preparation tips. A recipe using items from this week’s
share is below.
We recommend washing all produce just before use, always.
• Kalefest — Lacinato Kale, Red (Purple) Curly Kale, and Green Curly Kale – Wash and
chop them all up at once and cook a big pot of greens (the recipe on our website is a
great easy way to enjoy greens). You could also put them in freezer bags after washing
and chopping and have them on hand for quick-cooking as needed.
• Fennel Bulb — Excellent cooked or raw. Great on the grill. Pairs well with most any
veggie or meat. Shaved/grated is a fun way to add it to salads.
• Pattypan and Zephyr Summer Squash mix — Tender and fresh summer squash cook
quick and are savory and juicy. Another great one for the grill or roasted in the oven.
• Red Cabbage — Also great cooked or raw. We include a red cabbage recipe this week.
• Snow Pea Shoots — How have you been eating your microgreens? We tend to eat ours
raw as a quick sandwich or salad topper, or sometimes by themselves as a little snack.
The snow pea shoots are also nice, gently sautéed, or added on top of a steaming entrée.
Country Valley Farm Fennel and Red Cabbage Salad Recipe
Wash the red cabbage and shred in a food processor or slice into super thin ribbons. Chop and
dice the fennel and the summer squash, sauté together in a little olive oil on a medium-high
heat for 3-5 minutes, stirring as needed. Add dressing of choice (or just olive oil and
vinegar with a touch of salt and pepper) and toss the salad, then let sit covered in the
refrigerator for at least an hour — then serve.
This recipe is so simple, makes a lot of food, is great as leftovers, is super healthy, and includes
foods that we likely don’t eat as often. Great on its own or as a side dish to a protein entrée.
