prince george 2017 summer csa newsletter
PRINCE GEORGE 2017 SUMMER CSA NEWSLETTER Prince George – Norwich Meadows Farm CSA Braised Fennel with Pomegranate
Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds. – marthastewart.com
Prep: 20 mins -Total Time: 35 mins -Servings: 6
Romano Beans with Tomatoes Prep: 30 mins - Total Time: 50 mins - Servings: 6 INGREDIENTS
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 fennel bulbs (1 3/4 pounds total), trimmed and cut into
1 1/2-inch wedges, plus fronds for serving Kosher salt and freshly ground pepper
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 cup fresh orange juice
1/2 cup low-sodium chicken broth
2 tablespoons pomegranate juice
2 tablespoons finely shredded mint
2 tablespoons finely chopped toasted hazelnuts
1/4 cup pomegranate seeds
PREPERATION Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes.
1 to 2 Tbs. extra-virgin olive oil
3 green onions, white portion only, thinly sliced
1/2 lb. very ripe fresh tomatoes, peeled, seeded and
diced, or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices 1 small dried red chili (optional)
1 lb. romano beans or green beans, ends trimmed
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh flat-leaf parsley (optional)
PREPERATION In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes. Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day.) Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately.
The Prince George | 14 E. 28th Street, New York City, NY, 10016
Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds. – marthastewart.com
Prep: 20 mins -Total Time: 35 mins -Servings: 6
Romano Beans with Tomatoes Prep: 30 mins - Total Time: 50 mins - Servings: 6 INGREDIENTS
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 fennel bulbs (1 3/4 pounds total), trimmed and cut into
1 1/2-inch wedges, plus fronds for serving Kosher salt and freshly ground pepper
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 cup fresh orange juice
1/2 cup low-sodium chicken broth
2 tablespoons pomegranate juice
2 tablespoons finely shredded mint
2 tablespoons finely chopped toasted hazelnuts
1/4 cup pomegranate seeds
PREPERATION Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes.
1 to 2 Tbs. extra-virgin olive oil
3 green onions, white portion only, thinly sliced
1/2 lb. very ripe fresh tomatoes, peeled, seeded and
diced, or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices 1 small dried red chili (optional)
1 lb. romano beans or green beans, ends trimmed
Salt and freshly ground pepper, to taste
1 Tbs. finely chopped fresh flat-leaf parsley (optional)
PREPERATION In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes. Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day.) Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately.
The Prince George | 14 E. 28th Street, New York City, NY, 10016
