Week 14 Newsletter 2015

The heat keeps ripening the tomatoes

Hello Everyone,

I hope you are enjoying the bounty of fruit, vegetables,
flowers and herbs this season. This is my favorite time of year to assemble the bins. There are so many choices and I love being able to fill the bins with a rainbow of color.


This past week I found a frog enjoying the moisture, left late in the day under a large melon leaf.  I believe it was a tree frog and has the ability to change color with the background colors. Yes, the chameleon effect!

Hats off to everyone who is going back to school this week.



What to expect to find in your bin this week:

I had a visitor in the garden this week.

Melon

Asian Pears

Green Cabbage

Fennel Bulb

Tomatoes

Leeks

Fennel Bulb

Cucumbers

Mixed Greens

Spaghetti Squash

Jalapeno Peppers



Here are a couple of recipes that include items from your bin:

Fennel and Cucumber Salad

PIERRE FRANEY  Time15 minutes  Yield 4 servings

INGREDIENTS

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
 Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

PREPARATION

Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.


BAKED SPAGHETTI SQUASH

1 med. spaghetti squash
4 tablespoons butter, divided
1/2 cup brown sugar divided
Preheat oven to 350°F.

Cut squash in half lengthwise. Place in baking dish with about 1 inch of water, cut side up. Dab butter on edges and in squash. Sprinkle brown sugar on and in squash.

Bake uncovered for 50 minutes or until fork inserts easily.