What’s In This Week’s Share
Mixed Lettuce
Onions
Spring Garlic
Red Russian Kale
Freshly Dug Potatoes
Sugar Snap Peas
Fava Beans
Spinach
Wakefield Cabbage
Basil
Fennel
Lemon Verbena
Chives

Recipes & Menu Suggestions
    Fish Baked on Fennel, Fronds and All,  served with Roasted Potatoes
    and Wakefield Cabbage

Spring Risotto Served with Green Salad
    Sugar Snap Peas, Fava Beans, Basil, Spinach, Spring Garlic, Onion, Mixed Lettuce with Lemon Verbena Dressing and chopped Chives

What’s Left - Scramble

Roasted Fish with Fennel, Fronds & All
Eatwell Farmhouse Kitchen
Wow, it’s Friday night already, again!  Tomorrow the alarm goes off at 3:30 for the Farmers Market.  I can tell you  Friday is not my favorite night to cook, but I remembered enjoying a dish similar to this one years ago at Rose Pistola and the mood struck.  So here I am trying to create something kind of similar at 8 o’clock on a Friday night.  This is quick and simple and of course, delicious!

1 lb. of your favorite fish I am using wild True Cod
1 Fennel bulb, fronds and all, cut off tough stalks
1 Spring Garlic Bulb, top trimmed
1 Red Onion
1 Lemon
Good Olive Oil
Salt
A well-seasoned cast iron skillet or any pan you can preheat to scorching hot in the oven
Preheat your oven to 475F.  Put a small glug of olive oil in the pan and wipe it all around, put the pan into the oven.  Slice the garlic, onion and fennel as thinly as you possibly can.  Put them all into a mixing bowl and squeeze the juice from lemon over them, then a good healthy glug of olive oil and about 1 1/2 tsp good salt*, I used Eatwell Farm Lemon Salt.  Mix all the ingredients well in the bowl and let them sit to marinate for about 5 minutes.  In the meantime you pan should be heating up quite nicely.  After the 5 minutes and the pan is screaming, pull it carefully from the oven and put the onion, garlic, fennel bulb, olive oil and lemon juice in to the pan.  It will sizzle and smell really delicious.  Gently lay your fish right in there and cover it with the fennel fronds.  Top with another good glug of olive oil, yes this dish uses a goodly amount of it, but trust me it is worth it.  Bake at 475 for a good 10 minutes.  Pull it out and let cool slightly and dig in.  

Since you have the oven on high for a while with this dish, particularly while you are heating your pan, take advantage of that and roast some potatoes and maybe a few wedges of the wakefield cabbage.  These will make delicious accompaniments to this dish.

Sugar Snap Pea and Spinach Risotto
Eatwell Farmhouse Kitchen
How does one take credit for a risotto dish?  You really can’t, there are some basic rules we must all follow when making a risotto, no matter what ingredients you are using.  Time and patience is the number one ingredient in each and every risotto dish, don’t let anyone ever tell you differently.  Embrace it and enjoy the process, because it is so completely worth it.
1 cup Arborio Rice, no regular rice does not work the same way
4 cups Eatwell Farm Chicken stock or a good homemade Vegetable Stock
1 Bulb Spring Garlic, minced
1 Red Onion, minced
Fava Beans, shucked
1/2 bag of Spinach, washed well and chopped
Basil, chopped thinly
Sugar Snap Peas, tipped and cut in half if they are bigger than small bite size
Olive Oil and a Knob of butter  (about 1 TB)
A splash of White Wine
1/3 cup of Cream
Salt and Pepper to taste
Parmesan Cheese, if you  like
Heat the stock in a pot and set aside, keeping it warm.  In a heavy bottomed pot, large enough to accommodate all the ingredients, melt the butter in 1 or 2 TB of oil.  Pour in the rice and cook, stirring constantly, until it turns golden.  You need to watch it because you don’t want it burning.  Just as it starts to turn color a bit add the onion and garlic and sauté until they begin to soften.  Now the patience begins, don’t rush this process.  Add one ladle of warmed stock to the rice.   Cook and stir until just about all of the liquid is absorbed, then add another ladle’s worth of stock.  Repeat and repeat and repeat, stirring and adding slowly after the liquid is almost completely absorbed until you have no more.  About 1/2 way into the process add the favas, and then the peas.  When all of the stock is used, taste the rice.  It should still have just a bit of chew to it, but only a bit.  Add the chopped spinach, the cream, a shot of white wine.  Mix well, season with salt and pepper to taste.  You can top each serving with a nice shaving of parmesan cheese and a sprinkling of fresh basil.  

Scramble What’s Left
In our house we love to take a few bunches of greens and sauté them with some onion and garlic in a little bacon grease.  We keep them separate from the eggs and use only what we want for that morning.  Once they are all cooked up you can keep them in the fridge and pull them out in the morning for a very quick breakfast or even a dinner.  If you have any roasted potatoes left throw those in too.  Heaven at 7!