Dear meadowlark community of eaters,

          Did you remember that tomorrow is the meadowlark farm garlic harvest?  Consider coming out to the farm and helping the meadowlark crew bring in the annual garlic harvest.  This process is one that welcomes all into it's circle.  It's looking like a perfect day, not too hot, not too cold, cloudy in the morning and clear in the afternoon.  If you, or someone you love has a special affinity for the "stinking rose"(aka garlic) bring them out to savor the sights, smells and textures of meadowlark red coming in to the barn for the year.  Meadowlark Red is the garlic that we have grown and nurtured through the years(14 to be exact), and it graces your/our food  the whole year round.  If I really had to choose one crop to take with me to a deserted island, it just might be the garlic.  Did you know that garlic is so good for you?  It boosts your immune system, lowers high blood pressure and keeps the vampires away, too.  We welcome you to join us anytime after 9:00 am.  We will start in the fields pulling and topping and there will be work in the shade all day long as well. Come for a couple of hours or the whole day, we are grateful for any time you can give! Please if you come, bring a water bottle, a sack lunch(we will have snacks available through the day, but won't gather for a long lunch), sunscreen, a sunhat, gloves if you like them and hand pruners/clippers.  We will send you home with a bunch of garlic and sweet memories of time spent working together in a group to bring in a beloved harvest.  Call jenny with questions at 256-6980 or look on our website for directions at csafarms.org, click on find a local farm, then meadowlark.  We hope to see you! As an added bonus if you come and help out, we'll  show you a u-pick sugar snap pea patch that you can help yourself to.......

          Today's box bring to you: salad mix, fennel, kohlrabi,cauliflower and broccoli for all, sugar snap peas, fresh garlic to tempt and persuade,a mixed bag of purple dragon carrots and dino kale(a good combo straight out of the fairy tales) plus Italian flat leaf parsley.  The last of the strawberries for fruit shares and the additions of beets and rainbow chard for premium shares.  The fennel is the ferny topped, white bulb  in the bottom of your box.  We have grown to love the delicious taste of fennel, not a common veggie but one we hope that you'll learn to appreciate in time.  Fennel is delicious grilled, braised or roasted.  Here's a recipe to try from friends.  Consider substituting the apples(which aren't in season right now but will be) with kohlrabi. 

                                      ROASTED FENNEL WITH APPLES

-1 fennel bulb, cut into 1/4'" wedges              -2 apples cut into 1" wedges

-2 tsp. honey                                                -1/4 c. veggie or chicken broth

-pepper                                                        -tamari or Bragg's liquid aminos

Preheat oven to 400 degrees.  Cut fronds off of fennel and then root.  Wash well.  Then cut into wedges and toss all ingredients into a big bowl and mix together.  Spread into a single layer on a baking sheet.  Consider lining the sheet with parchment paper.  Roast 20 minutes, turn over and continue roasting about another 20 minutes longer until golden and cooked through.

          A note about strawberries:  we picked the berries in the rain today, and are worried about them.  Eat them immediately, or lay them out on a dishtowel, single layer until you can feast.  They are wet(even though we had the fan and dehumidifier running full force) and more prone to rot. Have a great week, the meadowlarks