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CSA #20


Dear CSA-ers,
This week’s Preassembled Bag will contain Spring Mix, Beets, Mixed Peppers, Green Onions, Cherry Tomatoes, Basil and Fennel. Orders may now be placed on the online market at: https://magneyfarm.locallygrown.net/market

Abundant sunlight punctuated by torrential summer storms seems to be the way of this time of year. It has made for some oppressively humid days this past week, with more promised in the week to come. This is unfortunate as the time for Fall planting is now. If we hope to have broccoli, cauliflower, and some of the other long season vegetables for you this Autumn, now is the time to get those plants in the ground. We have been adapting. Some of our team members opt to get here very early in the morning, while others prefer to work through the heat of the day in a sunhat. We have all been staying hydrated!

To take a candid moment, in composing these newsletters for the past 2 years, I frequently find myself tempted to write the line “this is a challenging time of year.” As I sit in the shade of the back porch listening to the chatter of birds, the shuffle of chickens, and the relentless hum of the air conditioner, I have had an epiphany: “every season has its own challenges.” There are days when this is daunting and there are other days where it is inspirational. Upon thorough reflection, I think it is best to focus on the inspirational aspect.

Maintaining all the moving parts of an organic farm will always be challenging. Pure grit only goes so far. What has really catalyzed our growth as a farm is teamwork. At the beginning, this team was only family, but now it has grown to encompass a small number of people from our local community. Each team member brings their own skill set to contribute to the whole. Sometimes we struggle with communication, but this is a part of growth. Having a team to rely on makes the farm more resilient. It helps us with those challenging times and to make the farm a greater asset to our community.

Carrots and fennel braised with orange zest and honey

serves 4
active time: 20 min
1. 1 tablespoon unsalted butter
2. 2 tablespoons extra virgin olive oil
3. 1 tablespoon honey (preferably orange blossom honey)
4. 1 1/2 lbs (680 g) carrots – peeled and cut in 1/4? x 3? sticks
5. 1 fennel bulb – ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8? slices
6. 4 strips of orange zest – 1? x 4? long (use a vegetable hand-peeler)
7. 1/2 teaspoon fennel seeds – crushed in a mortar
8. 1/3 cup spring water
9. 1/3 cup orange juice
10. 1/2 + 1/8 teaspoon sea salt
11. freshly ground black pepper to taste
12. 2 tablespoons coarsely chopped fennel greens or dill
1. Step 1: Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes until the fennel starts to soften, tossing occasionally. Add the water, orange juice, salt and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
2. Step 2: Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel greens and serve immediately.
3. Cook’s note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before it’s served. It does not reheat well.

We consider you part of that team, and we appreciate all that you do. From providing feedback, to sharing recipes, telling your neighbors about CSA, and even just being a part of our community here in West Kentucky, we thank you. It’s your support that makes all of this possible!

Sincerely,
Magney Legacy Ridge Farm Team