CSA Week 14

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It’s so good to be back after my week off! I had a great time frolicking in the woods and re-charing my batteries with friends and community. I want to send a HUGE thank-you out to Russell, Rod, Neils, Ingrid and her three kids and Barb Toombs for helping out  at the farm this week. And of course, an enormous warm fuzzy hug to Arzeena for being my farm buddy and making life richer.

People are starting to ask when the CSA program ends. Happily, we can tell you, there are still 6 weeks left after this one! You can look forward to more tomatoes, salad greens, summer and winter squash and there are beans, potatoes, carrots and beets still growing in our fields. You’ll still find lots of weekly goodness until mid-October.


What’s in the box this week?

All Shares:

  • Salad mix
  • Summer squash
  • Fennel bulb
  • Tomatoes
  • Greens bunch
  • Korean Red garlic

Full Shares:

  • Watermelon!
  • Radish pods (tasty snax!)
  • Tah tsai *
  • Cucumbers

* What is tah tsai? It’s a delicious green that slightly resembles baby bok choi. It’s beautiful dark green spade shaped leaves are tender like spinach with a slight hint of mustard zing! Use it in stir fries, sautees, or raw in salads.

Potato Fennel Gratin

By Soo Kim And The Canadian Living Test Kitchen  – with Merville Organics adaptations!


Portion size: 12


  • 2 tbsp (30 mL) olive oil
  • 4 cups (1 L) sliced (1/8 inch/3 mm thick) fennel, (about 1 lb/500 g)
  • 1 cup (250 mL) thinly sliced onions
  • 1/2 tsp (2 mL) salt
  • 3 lb (1.4 kg) potatoes, peeled
  • 1/4 tsp (1 mL) pepper
  • 1 cup (250 mL) chicken broth or veggie broth
  • 1/3 cup (75 mL) grated romano cheese (or how about Natural Pastures Parmadammer? They’re at the market every Saturday)

Bread Crumb Mixture:

  • 2 cups (500 mL) fresh bread crumbs
  • 2/3 cup (150 mL) grated romano cheese
  • 1/4 cup (60 mL) olive oil
  • 3 tbsp (45 mL) chopped fresh parsley
  • 1 clove garlic, minced


Bread Crumb Mixture: In small bowl, combine bread crumbs, cheese, oil and parsley; remove one-third and set aside. Stir garlic into remaining mixture in bowl.

In large skillet, heat oil over medium-low heat; cook fennel, onion and 1/4 tsp (1 mL) of the salt until softened, about 13 minutes. Let cool slightly.

Meanwhile, using mandoline or food processor, slice potatoes 1/8-inch (3 mm) thick. Toss with pepper and remaining salt. Overlapping, arrange one-third in greased 13- x 9-inch (3 L) oval baking dish. Arrange half of the fennel mixture then half of the bread crumb mixture over top. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

Pour chicken broth evenly over potato mixture; sprinkle with reserved bread crumb mixture. Sprinkle with Romano cheese.

Cover with foil; bake in 375°F (190°C) oven for 35 minutes. Uncover and bake until knife pierces potatoes easily, about 30 minutes. Broil until topping is browned, about 2 minutes. Transfer to rack; let stand for 10 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Reheat, covered, in 400°F /200°C oven for 20 minutes.)