Wednesday, August 12, 2009

Farm Dinner to Benefit Angelic Organics Learning Center

Don’t miss the 3rd annual farm dinner benefit presented by the talented chefs from Sunday Dinner. Enjoy a gourmet, seasonal meal in the abundant fields of Angelic Organics.

As in past years, this event will sell out quickly! Tickets must be purchased in advance to secure your reservation. Each seat is $100 (BYOB) and proceeds support the Learning Center.

Enjoy good company, farm tours, farm goods and an amazing meal served BBQ-style. This year’s menu includes:

  • Confit and Grilled Becker Lane Pork
  • Grilled Burgers with Heirloom Tomato, Horseradish Cheddar and Arugula
  • Micro Beer Brats and Stewed Peppers and Onions
  • Grilled Flatbreads with Heirloom Tomato, Fresh Mozzarella and Basil
  • Ratatouille Pasta Salad with Roasted Eggplant, Squash and Onions, Cherry Tomatoes and Fresh Goat Cheese
  • Summer Slaw with Cabbage, Carrots, Cucumbers, Dill and Creme Fraiche
  • Grilled Corn with Cilantro Jalapeno Butter
  • Mixed Green Salad with Shaved Zucchini
  • Shortcakes with Market Summer Berries and Sabayon
Buy tickets now and view additional event information.

P.S. This beautiful burger logo was designed by none other than the talented designers at Kitemath – Jake Veness, Bridget Murphy, Chris Jennings and myself!

Saturday, August 08, 2009

What does one do with one fennel bulb?

Usually when I lament the challenges of my CSA box, it’s along the lines of “What am I going to do with all this [insert vexing vegetable here]”? But sometimes just the opposite can be problematic – what to do when you only get ONE of something? Most recipes call for a pound of this or two to three of that. But when you’re staring down one, lonely vegetable, it’s hard to figure out what to do. Sometimes my solution is to trade that odd vegetable with something else in the swap box; hoping that someone else can use my one to make two. But it’s a rare occasion when we get fennel and I wasn’t about to give that up. Solution? Thinly slice it along with a sweet onion and caramelize it. That simple combination works wonders on top of a burger, as a condiment on a steak or veggie sandwich or folded into an omlet. My next hill to climb? The pesky one-off kohlrabi...

Click here to download and print a pdf of this recipe:

Well Done Burgers Done Well

shown here topped with caramelized onions & fennel, avocado and brie