There is rain in the forecast which is incredibly exciting even if it seems unbelievable today in the bright sunshine. Even though the predicted totals are small, any moisture will be a blessing. I have been so grateful each morning for the heavy fog and the thick dew that has covered everything. The flowers seemed to come to life again with the overnight moisture, even though we stopped watering a few weeks ago.
We are seeding as many of the open fields as possible before the rain. We will also finish transplanting the perennials, plant garlic, and flower bulbs. The National Sustainable Poultry Conference is being held in Petaluma at the Seed Bank this week. They are also hosting a dinner here on Tuesday night.
This week's pick list:
- Sunflower heads
- Strawberries
- Winter squash
- Watermelon radish
- Lettuce
- Spinach
- Kohlrabi
- Peas
- Scallions
- Fennel
- Onions
- Garlic
- Daikon Radish
- Beets
- Hakeuri Turnips
- Radicchio
- Potatoes
- Celeriac
- Kale
- Chard
- Collards
- Carrots
- Basil. dill, cilantro
Caramelized Fennel with Goat Cheese
- 3 to 4 fennel bulbs
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 tablespoons sugar
- 1 teaspoon fennel seed
- salt and pepper
- 1 garlic clove, crushed
- 3/4 cup roughly chopped dill
- 5 oz chevre
- grated zest of one lemon
Cut each fennel bulb lengthwise into 1/2 inch slices.
Melt half of the butter and olive oil in a large frying over high heat. When the butter starts to foam, add a layer of fennel. Do not crowd it in the pan or move it around, allow it to slightly brown, about 2 minuted of cooking time. Turn it over and brown the other side. Cook the rest of the fennel in the same manner.
Once all of the fennel has been seared, add the sugar, fennel seeds, garlic, salt and pepper to the pan. Fry for 30 seconds, then return all the fennel slices to the pan and caramelize them gently for 1 to 2 minutes. Remove from the pan.
To serve, toss the fennel in a bowl with the dill. Taste and adjust seasonings. Arrange in a serving platter with dots of chèvre. Finish with a drizzle of olive oil and a scattering of lemon zest.