CSA Week #5

Sandhill Farms CSA Pick-Up #5

Our Garlic Harvest Party was a huge success!  Thank you to everyone who came out.  We got about 80% of the garlic out of the ground, bundled, hung, and braided.  We could not have done it without our local community! 

This week we've got lots of exciting surprises popping up and out of the ground from beautiful carrots emerging from the earth to sunflowers bursting open into the light. Enjoy the bounty!

From the Sandhill Farms Family
​

CSA Box #5

Baby Carrots
Purple Stripe Garlic
Dulce Fava Beans
Sweet Onions
Red Fire Head Lettuce
Italian Radicchio 
Fennel
Celery
Lavender

LAVENDER LEMONADE WITH HONEY
Yield 1 quart
​INGREDIENTS

• 1 cup raw honey (local if you can get it)
• 5 cups pure water
• 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed)
• 1 cup fresh-squeezed, organic lemon juice, strained
• Ice cubes
• Lavender sprigs for garnish

INSTRUCTIONS

• Bring 2 1/2 cups purified water to boil in a medium pan


• Remove from heat and add honey, stirring to dissolve.


• Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste.


• Strain mixture and compost/discard lavender


• Pour infusion into a glass pitcher


• Add lemon juice and approximately another 2 1/2 cups of cold water, to taste. Stir well.


• Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.

SAUTÉ OF FRESH FAVA BEANS, ONIONS, AND FENNEL
INGREDIENTS

• 3 pounds fresh fava beans, shelled
• 1/3 cup olive oil
• 1 cup chopped onion
• 1 fresh fennel bulb, trimmed, sliced
• 1 1/3 cups (about) canned low-salt chicken broth
• 4 tablespoons chopped fresh dill
• 1/2 cup chopped pancetta*
• 1/2 teaspoon dried savory
• 2 tablespoons fresh lemon juice

 PREPARATION

• Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).


• Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes.


• Add favas beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil.


• Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry.


• Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill.


• Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)