Pictured above are Fennel & Dragon Carrots. I listed these carrots as purple carrots in the previous blog and was a bit mistaken. They are more beet red on the outside and orange on the inside. They are a more savory than sweet carrot. They carry their own "herby" flavor. A restaurant where I once worked in Vermont served these as their side vegetable. The Vermonters really loved them. They make great juice and can be prepared the same as any other carrot. I am writing this with an orange (carrot juice) mustache.
Fennel is truly a treat. It has a mild black licorice flavor and a crunchy texture. It is best eaten raw with a bit of olive oil, salt and pepper. But you may also slice it and roast it. It would be amazing roasted with the Dragon Carrots and a bit of Lemon Basil.
We are in July now and although we have been fortunate thus far to have mildly warm weather the greens are still waiting and hoping for fall. Therefore, lettuce and kale may be scarce for the next few weeks. This is when we truly rely on Swiss Chard for our salads and greens. Squash and Cucumbers are plentiful. Carrots are still coming. There are a few bunches of beets for this week. Please let me know if you want them.
Tomatoes are coming soon. And some of you will be seeing the first of our Purple Beans this week. In two weeks will be peaches. Hooray.
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