Harvest House Farm: July 5th: Yet another wonderful day for a Harvest!

FARM SHARE July 5^th

We have special new additions to today’s CSA shares

along with some ideas for how to use them!

Fennel:

Plant originally from the Mediterranean region, also called “Florence Fennel.” Excellent source of potassium and contains vitamin C and magnesium.

Fennel Gratin Recipe:

2 large or 3 small fennel bulbs, 50g butter, 2 garlic cloves, peeled and finely chopped , Sea salt, Freshly ground pepper, 75g Parmesan, finely grated

~~ Preheat the oven to 200°C. Trim the fennel, then cut each bulb lengthways into 1cm thick pieces. Bring a large pan of salted water to the boil, add the fennel and blanch for 5 minutes. Drain and leave until cool enough to handle. Meanwhile, melt the butter and add the garlic. Arrange the fennel in a shallow, ovenproof dish, large enough to take it in a single layer. Season with pepper, pour over the garlic butter, and sprinkle over the Parmesan. Bake for 30 minutes until bubbling and golden. Serve hot.

Borage:

Aromatic and medicinal plant originally from Syria. Excellent source of vitamin C, vitamin A, potassium and iron

Strawberry and Borage Cocktail:

2 or 3 borage leaves, 250ml dry vermouth, 450ml orange juice, 450ml soda water, 450ml ginger ale, 1 lemon thinly sliced, 1 punnet small strawberries, Lightly crush borage with mortar and pestle. Place in a large punch bowl and add all other ingredients, except strawberries; chill. Clean and prepare strawberries and float in a punch bowl just before serving.

**Bonus Kale Chips Recipe
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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Pictures!