Fall CSA–Week Nine

Thanks to Professor Mark Scott (ECE) and his students, pictured above, who came back to help install the solar array last week!

Pick-Up:  Thursday, October 25, 3:30-6:00pm

Invite your friends to the pick up to taste our Oxford Local Salsa and Marinara.  

 

 

 

 

 

Educating From the Ground Up.Org

 

Weekly Produce:

  • Fennel
  • Butternut Squash
  • Swish Chard
  • Arugula
  • Garlic

 

 

 

 

Self select items

  • Beets
  • Radish
  • Peppers—sweet and hot
  • Green tomatoes
  • Potatoes

 

 

 

 

Tentative for next week

  • Sweet potatoes
  • Leeks
  • Asian cut greens
  • Carrots

Thoughts on Fennel

Ian provided an off the cuff recipe for fennel with chicken for this week. Ask him for details at pick up, if you have questions.

INGREDIENTS

  • Fennel bulb sliced in half and cut into one inch pieces
  • Orange slices
  • Fryer chicken (whole chicken cut up into pieces)
  • Chicken or vegetable stock
  • Salt and pepper

DIRECTIONS

  1. Heat the oven to 350 degrees
  2. Place the chicken pieces in a stock dish
  3. Add sliced fennel and orange
  4. Cover with stock
  5. Season with salt and pepper
  6. Cook for 30 minutes covered  and an additional 15-20 minutes uncovered
  7. Serve with rice