For a wonderful while in August, the whole family was in Alaska – both sons, both wives, Lady Baby, and the grandparents. On the night the CSA arrived at Downtown Abbey, we made a quick dish with fennel.
The “Greek Fennel Skillet” recipe, from Full Circle Farm’s newsletter, called for two medium fennel bulbs and one large onion to be julienned, then sautéed over high heat in two tablespoons of olive oil. After the vegetables start to brown, add two cloves of garlic (minced) and toss together.
Then add a tablespoon of lemon juice, three medium tomatoes chopped (a treat – brought from the California garden and thoroughly enjoyed by tomato-deprived Alaskans). Lower the heat and cook till the liquid is reduced – this takes about six or eight minutes.
Add salt and pepper – then toss with a cup and a half of crumbled feta (we didn’t have this), half-cup Kalamata olives, and one-quarter cup of chopped Italian parsley. The CSA recipe suggests serving this over pasta or polenta, but we ate it as a side – easy and tasty. The next day it made great bruschetta.
Responding to CSAs in two houses challenged August – my clever friend had to bail me out one week by picking up the Washington one (and enjoying). In Alaska Mr. Carson and I worked hard to use up everything. One batch of soup was thick with kale (two bunches) – and so good.
To use up one of the two cabbage heads taking up valuable refrigerator real estate, Mr. Carson had a surprising hit with Bittman’s “Cabbage Stuffed with Lentils and Rice.“
Impressive – he made it at night – while Mrs. Hughes and I watched Olympic gymnastics and simultaneously viewed a laptop display of Russian synchronized swimmers. We thought Lady Baby would be glad if we could work up such a routine (legs in the air without the water) for her entertainment.
The next day, such a treat to know dinner is ready already – the cabbage leaves rolled around lentils and rice (stuffed like a burrito Bittman says), and then warmed up in a sauce of tomato paste and red wine.
Tasted delicious to me!