Broccoli with Garlic Butter and Cashews

Ingredients:

• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Directions:

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Source:
http://allrecipes.com/Recipe/Broccoli-with-Garlic-Butter-and-Cashews/Detail.aspx

Roasted Kohlrabi

Ingredients:

• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions:

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Source:
http://allrecipes.com/Recipe/roasted-kohlrabi/Detail.aspx

Shaved Fennel, Radish and Grapefruit Salad

Ingredients:

• 1/3 cup olive oil
• 2 tablespoons fennel seeds, lightly crushed
• 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
• 1 lb radishes (about 1 1/2 lb total with greens), trimmed
• 4 pink or red grapefruits
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer.

Directions:

Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes: Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.

Source:
http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Radish-and-Grapefruit-Salad-231171#ixzz1P5Gfr2fc

Meet the Farmers--Student Viewpoints.

At Henry Got Crops we do everything we can to incorporate students from Saul into every aspect of the CSA. Clare is working hard to bring the education programs to their full potential. Every student that comes out to the farm is contributing to the function and operation of the CSA. Below is one student’s essay about her experience working on the farm. She not only came out to the CSA with her class this spring, but also volunteered on the weekend at the spring fundraiser. Some of the money from that event went to purchasing a share that got raffled off to a different Saul student every week for free for the entire season.

By Rielle:

From the point of view of a Saul Agricultural Student, and having fully participated in the preparation of vegetation, I have realized how much it is important in my life. The CSA is important to my life because it provides vegetables, fruits and other food products that are beneficial to my family and me. The CSA provides opportunity of certain safe foods, that aren’t disturbed with preservatives or added ingredients.
I have learned a lot within my ten weeks here with the CSA. I have learned that you can’t just water plants; you have to fill it with two capfuls of fertilizer. I have also learned that you absolutely can not step on the planting beds, because it compacts the nutrients inside. Besides all of the necessary instructions, I have learned that the CSA group is not just a group of people that plant food, but really are educated, friendly people that treat people well, and treat people like family.
To be completely honest about my feelings toward the CSA, I would have to say that I honestly and truly like it. The workers and farmers sincerely love what they do and when I’m around them listening to them explain, I feel compelled to try it because they make it sound so pleasing. Another reason why is because you get an opportunity to work out doors, and get an experience of a lifetime. The CSA teaches you about life, health, and also GOOD FOOD!!!