summer csa 2020 – week 6

Cook Field Pick-up, Thursday, June 24, 3:30-6pm

Produce this week…

  • Broccoli
  • Chinese Cabbage
  • Fennel
  • Garlic tops
  • Kohlrabi (double share)
  • Spring Onions
  • Swiss chard

Tentative produce list for July 2nd

  • Beets
  • Carrots
  • Cauliflower
  • Cone Cabbage
  • Kale

Farm updates…

Summer days at the farm are getting busier. Farm staff and director Charles Griffin have begun to fertilize another acre, and for those who may wonder (like I did) the Institute for Food Farm uses only certified organic chicken manure as fertilizer. They started to get ready for more summer crops and also preparing the seeding for the fall in the greenhouse. Last week 86 pounds of produce were donated to TOPPS (Talawanda Oxford Pantry and Social Services). TOPPS received also some seedlings to start their own vegetable garden. Stay tuned for more news from the farm!

What to do with your produce this week by intern Laila Ettefagh


What is fennel?

  • Fennel is made up of a pale white bulb that looks similar to an onion with long green stalks and bright green feathery fronds
  • It is part of the umbellifereae family and is closely related to carrots, parsley, and dill

Fennel has a multitude of health benefits!

  • It is rich in potassium, vitamin A, fiber, and does not contain any cholesterol!
  • Potassium can help to properly regulate blood pressure because of its role in the dilation and contraction of the blood vessels
  • It can improve brain function, help cardiovascular health, relieve the digestive tract, and help with respiratory disorders 
  • Fennel also has properties that can help prevent obesity and have anti-aging effects

You can receive all of these benefits and enjoy the delicious taste offered from fennel!

Cooking with fennel!

  • It can be served raw or cooked!  
  • Raw fennel is crunchy and similar in texture to celery with a savory flavor, while cooked fennel becomes less strong in flavor and more tender as it cooks
  • Fennel is best stored in the refrigerator, especially in a paper bag, and can last up to five days
  • Make sure to remove any very tough outer layers of the bulb and to remove the triangular core 
  • The feathery fronds can also be used! 
  • Try using fennel like you would use fresh herbs as a garnish for dishes!

Some recipes include roasting or braising fennel with potatoes and other vegetables to serve as a side dish:

Fennel can also be shaved thin and served raw in a refreshing salad with apple and walnuts!