CSA Week 4: Fennel & Summer Squash
I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included:
- Cucumber
- Salad turnips
- Fennel
- Yellow squash
- Zucchini
- Carrots
- Pointed Cabbage
- Broccoli
- Salad greens
- Herbs
We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice.
The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they were. I don't make a lot of relishes, but this one is meant to be an accompaniment to chicken or fish. I made this relish to go with salmon, and below you will find my new favorite recipe for pan-searing salmon to perfection!
Fennel, Roasted Tomato, and Basil Relish
INGREDIENTS
1 lb ripe tomatoes
6-8 garlic cloves
1 fennel bulb, trimmed and cut into 1/4-inch dice
1/4 cup red-wine vinegar
1/4 teaspoon crushed red-pepper flakes
2 Tbsp olive oil
1 cup loosely packed fresh basil leaves
Oil, to grease the baking sheet
DIRECTIONS
1. Preheat oven to 400 degrees. Coat a baking sheet with oil. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
2. In a medium bowl, combine fennel with vinegar, red-pepper flakes, and olive oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl. Stir to combine; serve chilled or at room temperature.
Adapted from: https://www.marthastewart.com/1050252/fennel-roasted-tomato-and-basil-relish
Pan-seared Salmon from Once Upon a Chef
INGREDIENTS
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
4 (6-ounce) salmon fillets, 1-1/4 in thick
INSTRUCTIONS
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Adapted from: https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html
- Cucumber
- Salad turnips
- Fennel
- Yellow squash
- Zucchini
- Carrots
- Pointed Cabbage
- Broccoli
- Salad greens
- Herbs
We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice.
The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they were. I don't make a lot of relishes, but this one is meant to be an accompaniment to chicken or fish. I made this relish to go with salmon, and below you will find my new favorite recipe for pan-searing salmon to perfection!
Fennel, Roasted Tomato, and Basil Relish
INGREDIENTS
1 lb ripe tomatoes
6-8 garlic cloves
1 fennel bulb, trimmed and cut into 1/4-inch dice
1/4 cup red-wine vinegar
1/4 teaspoon crushed red-pepper flakes
2 Tbsp olive oil
1 cup loosely packed fresh basil leaves
Oil, to grease the baking sheet
DIRECTIONS
1. Preheat oven to 400 degrees. Coat a baking sheet with oil. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
2. In a medium bowl, combine fennel with vinegar, red-pepper flakes, and olive oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl. Stir to combine; serve chilled or at room temperature.
Adapted from: https://www.marthastewart.com/1050252/fennel-roasted-tomato-and-basil-relish
Pan-seared Salmon from Once Upon a Chef
INGREDIENTS
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
4 (6-ounce) salmon fillets, 1-1/4 in thick
INSTRUCTIONS
Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.
Adapted from: https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html
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