"The fennel is beyond every other vegetable, delicious. It greatly resembles in appearance the largest size celery, perfectly white, and there is no vegetable equals it is flavour. It is eaten at dessert, crude, and with, or without dry salt, indeed I preferred it to every other vegetable, or to any fruit."
Thomas Jefferson
Store In the Fridge:
Fennel - Help From Above Farm
Lacinto Kale - Help From Above Farm
Romaine Lettuce – Wholesome Living Acres
Slicing Cucumber – Northern Neck Fresh Fruits and Vegetables
Green Beans – Northern Neck Fresh Fruits and Vegetables
French Breakfast Radish - Path Valley Farms
Scallions - Greenbriar Produce
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Tuscan Kale Chips Bon Appétit | February 2009
by Dan Barber
The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive.
Yield: Makes 24
Ingredients:
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preparation:
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
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Cucumber Dill Salad
Chef Tom Przystawik
1 Cucumber
Juice of 1-2 Limes
2T Fresh Chopped Dill
Salt and Pepper
Peel the cucumber and cut in half lengthwise. Scrape seeds out with a spoon.
Cut cucumber into half moons about 1/4 inch thick.
Toss with lime juice and dill.
Season with salt and pepper. Now, as I tell me cooks, add a little more salt.
Let sit for at least 20 minutes to allow the flavors to marry.
Enjoy!
With thanks,
christy and tom
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