Newsletter - 2nd and 3rd August 2007 |
| Posted on Aug 08 2007 at 11:31 AM |
Linscombe Farm Newsletter (in brief!) Thursday, 2nd and Friday, 3rd August 2007. Sun is out. Hurrah! Hurrah! All systems go weeding frantically non-stop. (Some respite picking & packing vegetables of course). Some serious push-hoeing (blisters all round). Rest from work Thurs – sister’s wedding – good job have built up arm muscles hoeing as will need to prise Phil’s bum off tractor seat - think it’s become welded on during round clock weeding! Who invented lights on tractors? Small box fennel twice in row – if taxing culinary skills, for this newsletter have asked Chris to rustle up a recipe. If in doubt, stir-fry (motto in our household!). Large boxes have aubergine – may have some slug damage, apologies, but weather & first fruits of plant resting on ground. Taste GREAT though! (The aubergine, not the slugs). See you at Crediton Farmers’ Market, come along and meet Kathrine, newest team member…& stock up on your local fare of course! All the best, Phil, Helen, Tom, David and James and team. Extras: pots 1.50/kg, bunch carrots 1.30/500g 2.50/kg, onion 1.50/kg, basil 65p/25g Fennel Recipes to try A Richard Doyle recipe from BBC’s Master Chef – a side vegetable dish From a Sarah Brown recipe from "The Vegetarian Kitchen" - a supper dish
Ingredients
2 medium fennel bulbs
25g/1oz butter
juice of ? lemon
chicken or vegetable stock
Method
1. Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back leaving a small amount and remove any stringy or damaged outer layers.
2. Slice the bulbs into 5-10mm/1/4?in?thick vertical slices and place in a single layer into a frying pan with a lid. Add the butter, lemon juice and enough stock to barely cover. Bring to a gentle simmer, cover and cook slowly (either on the hob or in a low oven) until very tender (turn occasionally).
3. Season to taste and sprinkle with the reserved fronds.
Ingredients
1 large bulb of fennel
1 tbsp oil (preferably olive)
1 small onion, peeled and finely chopped
1 clove garlic, crushed
small tin of tomatoes
salt and freshly ground black pepper
25g/1 oz fresh brown breadcrumbs
25g/1 oz grated cheddar cheese
Method
1. Preheat the oven to 200C/400F/Gas 6
2. First prepare the fennel by discarding any coarse outer leaves and the root base and slice the bulbs very thinly. Keep some of the feathery tops for a garnish.
3. Heat the oil in a large pan and gently fry the chopped onion and garlic.
4. Add the slices of fennel and cook these for a few more minutes, turning them over in the pan.
5. Put the tin of tomatoes into a small bowl and break them down slightly with a spoon. (This makes them easier to stir into the fennel.)
6. Add the tomatoes to the fennel and onion mixture and season well.
7. Cover the pan and simmer for about 10 minutes, then transfer the vegetables to a lightly greased ovenproof dish.
8.Mix the cheese and breadcrumbs together and sprinkle over the top, then bake the casserole for 15-20 minutes until the top is nice and crisp.
9. Serve immediately.