Look, I’m posting my weekly CSA post on time 🙂
It seems as though there is wacky weather all over the country right now, and in Michigan, it’s no exception. Rainy and COLD. It’s now 49* outside my house. I went to the butcher after school and instead of coming home with something to grill, I came home with the world’s best meatloaf. Made some mashed potatoes and peas…and if I didn’t know any better, I’d swear marching season was over and it’s early November.
But it’s September, and I need to write the past pieces of drill for our halftime show. At least I still have a few more weeks left of our CSA 🙂
- all sorts of tomatoes (even a yellow one!)
- red & yellow onion
- two heads of red lettuce
- peppers (sweet & jalapeno)
- red russian kale
What a spread! The only two things here I’m a bit puzzled about are the fennel, and the basil. The fennel – I just lack experience. The basil – I have this cut, and the basil plant from Week 7, which has been kept alive in an old beer glass on my windowsill.
Two questions for anyone out there:
1) Fennel. I know it’s a licorice-like flavor and honestly, I’m not a fan of black licorice, so I’m daunted. What’s your favorite way to cook up fennel?
2) Basil. I’ve got a lot of it, and it’s a great flavor, especially in the doldrums of winter…any tips on how to freeze/keep it?