Fennel

About:  Fennel is commonly confused with anise, a plant of the parsley family. Both have a licorice taste, though fennel is much sweeter and more delicate than anise. Fennel is closely related to carrots, parsley, dill and coriander. Many people believe fennel enhances the taste of other foods- tuna tastes more "tuna-y" when cooked with fennel. The bulb, stalks, leaves, and seeds of fennel are all edible. The stalks are often eaten raw like celery sticks, the frilly leaves are used like dill, and the bulb can be cut, cooked, or eaten raw like onions.

Nutritional Information: Fennel is a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. Read More

Storage: The fresher the fennel the stronger the flavor. Store fennel in the coolest part of the refrigerator in a bag. 

Tips: To prepare, cut the stalks off where they meet the bulb.  Cut the bottom off the bulb and then cut lengthwise in quarters or slice into thin slices. 

Recipes:  Zucchini Fennel Salad, Fennel Parmesan,  Roast Fennel Olive Tapenade,  Tomato Fennel Salad, Tomato Fennel Soup

 

Frozen Produce

About: During the winter months we offer frozen local produce. The produce is grown by many of the same farms from which we puchase fresh produce.  The produce is frozen and packaged by Winter Sun Farms based in Kingston, NY. They use a process called IQF (Individually Quick Frozen), in which each piece of food is frozen separately from other pieces of food. For example, a bag of IQF corn is full of individually frozen corn rather than one solid, frozen block of corn. Smart! IQF products are frozen directly after harvest, which preserves the essential vitamins, antioxidants and fibers of the natural product. Healthy!

Frozen produce offered includes: green beans, corn, tomato purée, broccoli, kale and blueberry purée

Tips: Defrosting, Cooking, and Storing

1. Products come in boil-in bags, which can be dropped in boiling water to defrost and cook.

2. Most of the vegetables are blanched (lightly boiled before freezed), so be careful to not overcook them.

3. Purées take longer to defrost. Try defrosting them in a bowl of hot water before heating on the stovetop.

4. When cooking or sautéing frozen vegetables with fresh vegetables, add the frozen vegetables after the fresh vegetables have cooked a little. For soup and stews, add the frozen vegetables last- about five minutes before the soup or stew is done. Cook until heated through.

5. Extra produce can be re-sealed and put back in the freezer.

6. The world will not end if the product thaws a bit and is refrozen.

Frozen Produce Recipes: 

Green Bean and Potato Salad

Corn, Black Bean, and Avocado Salad

Four C Chowder: Corn, Chicken, Chile and Cilantro

Seared Scallops with Corn Puree and Potato Bacon Hash

Corn Puree

Broccoli and Green Bean Stir-Fry,

Edamame

Sauteed Green Beans with Sea Salt and Parmesean Cheese

Green Beans, Peppers and Cauliflower with Coconut Milk

Corn Chowder

Polenta with White Beans, Tomato and Vegetarian Sausage

Minestrone Soup, Fast Minestrone

Simply Delicious Sauteed Greens

Cream of Tomato Soup

Berry Cobbler

Berry Muffins

Butternut Squash and White Bean Soup

Butternut Squash with Maple Syrup

Creamy Butternut Squash Soup

Butternut Squash Soup with Maple

 

 

Garlic Scapes

About: Garlic Scapes are the immature flower stalks of garlic. They are harvested early in the spring to help garlic grow, but are available only a few weeks at that time- so get them while you can! Their flavor is very similar to garlic but without the garlic "bite".

Storage: You can keep garlic scapes in a loosely wrapped plastic bag in the refrigerator for up to about 2 weeks.

Tips: Use in substitution of garlic or scallions. They are easy and fabulous to cook with! Sauté chopped scapes for a couple minutes in olive oil, then add lemon juice, salt and pepper – and voila – you have a sauce to toss with pasta or use as a spread.

QuickFix: Eat them raw and solo!

Recipes: Fresh Pesto with Garlic Scapes, How to use garlic scapes

Garlic Greens

About: Garlic Greens or Green Garlic is immature garlic that tastes like a garlicky scallion. Green garlic resembles onions and scallions in appearance, but its subtle garlic flavor sets it apart from other vegetables. 

Storage:  Place in a plastic bag in the refrigerator for freshness that lasts up to 4 days.

Nutrition: Garlic Greens are a good source of vitamin C and dietary fiber. One stalk contains just 4 calories!

Tips: Thoroughly wash garlic greens before use as their leaves tend to trap dirt and sand.

QuickFix: Use garlic greens in any recipe that you would use garlic! Saute with leafy greens. 

Recipes: Greens and Green Garlic, Green Garlic Pesto