In Your Box This Week!

Included in this week's box are:

Swiss Chard - This recipe for Swiss Chard Ravioli was a big hit last year, check the reviews for some good ideas.

Carola Potatoes - Sunny yellow potato from Germany boasts a smooth, creamy texture and exceptional flavor. Great for boiling, baking or frying

Arugula - Young and tender, great for a salad or if you prefer a milder accent, try it on a sandwich or burger.

Carrots

Sweet Onions

Cucumbers

Summer Squash

Summer Squash, Sage & Potato Hash
This hash has a wonderful salty flavor, a nice crust, and the egg yolk creates a rich sauce. It’s great for a special breakfast or quick weeknight dinner.
4 to 6 new potatoes, par-boiled, diced
1 tablespoon olive oil
4 medium summer squash (about 15 ounces zucchini, yellow and/or patty pan), diced
1 cup chopped onions
2 tablespoons chopped fresh sage, or to taste
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 eggs
2 teaspoons butter
Heat oil in a large sauté pan. Add squash and onions; leave undisturbed for a few minutes so they can brown nicely. Add sage, salt and pepper and mix through. Continue browning, turning occasionally. Once the vegetable have started to brown evenly, add the potatoes and continue cooking until potatoes begin to brown.
Meanwhile, melt butter in a non-stick pan and fry the eggs, leaving the yolks a bit runny to mix in with the hash.
Divide hash between four plates and top each serving with an egg.

Sage - Sage is a classic pairing with potatoes. Fried sage leaves make a great topping.

Fennel - Mild licorice flavor with the juicy crunch of celery. Fennel is very versatile and can be eaten raw, pureed into mashed potatoes or with some cream into a soup, parboiled and finished in a sauce, grilled, sautéed, stir-fried, baked, fried, braised etc.

FENNEL TSATSIKI

Tsatsiki is usually made with cucumbers and is found in Greek cuisine. This

would be perfect served with Wisconsin trout.

1 medium fennel bulb with fronds

1 tsp. fennel seed

2 cloves garlic, minced

1 lemon, juiced

2 c. plain yogurt

1 ½ tsp. salt

Trim fennel, reserving fronds, discarding stalks. Finely chop fronds and bulb.

In a small, dry skillet, toast fennel seeds until fragrant and slightly darker.

Grind seeds. Stir together ingredients. Taste and adjust seasoning.

To make the cucumber version, use 1 - 2 cucumbers in place of the fennel and a teaspoon of freshly chopped mint in place of the fennel seed.