In this week's share:
1) one bulb fennel: fennel has a delicate anise flavor. It's versatile and can be used raw or cooked. To use raw, slice it thinly and add to salad or serve alone with a bit of olive oil, lemon juice and salt. It has a wonderful crunch! Fennel gets tender and sweet when cooked. It can be oven roasted: heat oven to 400 degrees F. Slice bulb in half lengthwise. With cut side down, slice bulb vertically into half inch slices, cutting right through the core. Spread slices onto baking sheet, coat with olive oil, salt and pepper and toss with hands. Roast for about an hour, turning once, until edges are crisp and brown. Remove from oven and doer with Parmesan cheese shavings. Salt and pepper as desired and serve. Raw fennel should be stored in a plastic bag in the fridge.
2) one quart apricots: A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved. Fresh apricots are an excellent source of Vitamins A, C, E, potassium, iron, and beta-carotene. Today's were grown by Red Jacket Orchard in Geneva, NY.
3) one container chevre goat cheese from The Butterfield Farm Company
4) one bottle Joe's Summer Blend juice: a surprisingly delicious pairing of lemon and apple juice. From Red Jacket Orchards.
5) half pint raspberries from Red Jacket Orchards.
6) one pound new potatoes: new potatoes are harvested early. The skins are very thin and don't require peeling. They are well-suited to roasting or boiling. Today's variety is Rose Gold, the best of the gold-fleshed, red-skinned potatoes.
7) one bunch cippolini onions: Cippolinis are a small specialty onion with small, bittersweet bulbs. Not for long storage. Eat up quickly!
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