New this week- CORN! It’s sweet corn time, woo hoo! We planted a new plot this season with sweet corn varieties, dry beans, winter squash, pumpkins and Fava beans. We use a method of companion planting called the Three Sisters that is a traditional Indigenous farming practice. It combines plant families that help to feed and protect each other when growing. You also harvest and eat them together to get a good balance of nutrients you need in your diet. They also help each other digest by providing balanced enzymes. For more information about Three Sisters Gardening check out this great blog post by Native Seed Search https://www.nativeseeds.org/blogs/blog-news/how-to-grow-a-three-sisters-garden
Another new item this week is Fennel bulbs! Fennel is a plant from the carrot/celery family that forms either bulbs or just fronds (like the bronze fennel we have had so far this season). Fennel was used by the Greek, Egyptian, and Romans in ceremonies as a symbol of wellness and pleasure. This is probably because fennel has enormous health benefits- it is high in antioxidants, has high levels of calcium, it aids in digestion and weight loss. Fennel has anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties- which is another reason it has been a valuable plant for thousands of years. It does have a slight licorice flavor- but don’t be scared away by that- there are many ways to prepare it so it is less anise like. Check out these recipes and tips below:
Kitchen Notes
Fennel 101 Video with Dani from Clean & Delicious
https://youtu.be/9pOh6SCE7EM
Caramelized Fennel
One of our favorite ways to prepare fennel is by caramelizing it! For those that aren’t a fan of the licorice flavor of fresh fennel- this will be your GO TO recipe to transform that into a delicious, savory dish. You can top a pizza, soup, salad, or just eat this on its own. For a tasty appetizer or snack- top a goat cheese log or brie with this caramelized fennel and serve with some crackers or veggie slices.
Directions: In a heavy bottom pan add in 2 tbsp of ghee or butter and 2 tbsp of olive oil. Slice thinly- 1 fennel bulb and 1 onion. Sautee at medium high heat for 10 minutes, then sprinkle with salt (to taste) and lower the temperature to medium stirring occasionally for 30 minutes or so. Add a tablespoon or two of water if the pan dries out too much. Remove from heat, sprinkle with parmesan, a little lemon juice & zest and if you have it (basil or parsley chopped).
Fennel also pairs excellent with citrus, pears, sausage, apples, onions (leeks, shallots), nuts, and cheese.
Zucchini and Fennel Soup from Zucchini-and-Fennel Soup Recipe - Peter Ting | Food & Wine (foodandwine.com) Two of this week’s seasonal delights in one dish!
Don’t toss those tops! Dry your fennel fronds to make tea with later. You can also make a fennel frond pesto with those delicious tops using those delicious Hazelnuts from Lackner Family Farm. Check out this recipe: Fennel Fronds Pesto (arogya.net)
Local Spotlight
Some of the fennel this week is from Volehalla Farm in Ridgefield, WA as well as from our farm We’ve been partnering with Heath from Volehalla farm since last season to help diversify and increase the amount of produce we can offer. Volehalla is a small farm that grows the delicious asparagus that we offered in the spring. They also grow lots of sweet melons, broccoli, squash and other crops for the Vancouver Farmers Market. The name Volehalla is inspired by the Vole, a rodent that is very common in our area. 
These cute critters can be a bit of a pain for farmers as they have a voracious appetite for lots of delicious farm produce like melons, carrots, parsley root, and even tomatoes! They tunnel through the soil and live in underground burrows. This can also be quite destructive on the farm.
Events:
We will be hosting our annual potato dig party- final date will be announced soon.
Love Bug Farm in Gresham, OR is also hosting a Tomato Preserving party on Sunday, August 29th. Grab your ticket here: https://pnwcsa.eventsmart.com/events/field-day-on-the-farm-tomatoes/ and learn how to safely preserve your summer tomato bounty!
We hope everyone enjoys this week's new offerings!
Your farmers,
Kelly & the Flat Tack/ Sprout & Blossom Team
