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Here’s a quick recipe for an impressive dessert:
First prepare a kumquat reduction, see recipe under “Kumquat” at right.
You’ll also need to purchase Chambord, which is a black Raspberry Liquer (optional)

Makes 6 servings
3/4 cup sugar
1 and a half cups of fresh grapefruit juice
pinch of salt

In a saucepan, heat 1 1/2 cups of water and the sugar over medium-high heat, stirring until the sugar is completely dissolved. Stir in the grapefruit jice and the salt. Transfer to an ice cream maker and freeze according toi the manufacturer’s instructions.

Or: freeze the recipe in an old-fashioned ice-cube tray and then using a Vita-Mix or other heavy-duty blender, puree the frozen cubes until velvetey smooth. Pour into a bowl, freeze for an hour or so; and then scoop into serving bowls, top with your Kumquat reduction and a spash of Chambord.

Click on image to enlarge for easier viewing.
Enjoy the grapefruit, juice and freeze! We won’t have any in next week’s shares. The only unusual leafy green this week is Mizuna; an Asian green that can be both eaten raw in salads (not quite as spicy as arugula) or it can be lightly sauteed or steamed.

No mulberries this week; looks like they’ll be plenty again next week to give at least the large shares, and maybe all shares a taste of these amazing berries. We only have a few trees in full production this year, but next year we’ll have 100 trees or so to harvest from.

Kumquats in this week’s shares have plenty of uses! The “reduced” juice of the skin and fruit makes the most amazing reduction you may ever taste. The full flavor of the kumquat isn’t realized until it’s been cooked down, so click “Kumquat” at the right of this blog and kumquat recipes, including our Kumquat Reduction recipe will pop up. Use your reduction for a Kumquat Margarita, as the sweetener for a limeaide, as a syrup over crepes or pancakes; and with reduced sugar…over fish or chicken.

Click on image to enlarge for easier viewing.

Click on image to enlarge for easier viewing.

Enjoy our fennel, as it has a very short season. Now is the time to dry what you can’t use. Either lay out on your kitchen counter, or tie a piece of twine around the end and attach to anything in the kitchen (even a nail) that will allow it to hang to dry. Once dry, crumble into an air tight container for later use.

* Toss fresh or dried fennel on the barbeque to infuse its light, sweet taste to veggies, chicken or fish.
* Add fresh or dried to salads, dips and dressings
* Use in omelettes!
* Dry and use as a stomach settling tea, either alone or combined with mint, dried citrus peels, etc. Consider stevia as a tea sweetener.