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Winter CSA Week 1

Posted 2/2/2018 7:50pm by Z Farm Life LLC.

Hey Folks!

First of all I would like to thank you all for your much needed support! If you are receiving this email than you have signed up as a member of our 2018 Winter CSA Program.

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The CSA Store Goes Up Every Friday 5pm - Sunday 5pm (If You Forget To Order Or Choose Not To, We Will Pack You A "Farm Choice" Box So You DOn't Miss Out)
If You Will Be Out Of Town Or Do NOT wish To Receive Your Delivery Any
Week Please Email US Right Away zfarmcsa@gmail.com
First Deliveries Begin Wednesday February 7th 8am (You Do Not Need To Be Home To Receive Your Share)
CSA Tips:
1. Un-box and Un-bag all produce as soon as you can to let it breath and prevent slimy mold :(
2. DO NOT wash your veggies until you are ready to eat. Any dirt os a protective layer that prevents your produce from rotting right quickly. Wash as you use them.
3. Return Your Box Each Week. If it it broken or for some reason you can not return, please let us know so that we will send another. Until the box is returned or we are notified your produce will be left in a bag.
4. We recycle plastic grocery bags and CSA bags, so if you have any lying around in good condition send them our way. We try to be as sustainable as possible.
5. If you have any comments or questions feel free to email us any time or leave a note in the NOTES SECTION of your order form. (We are farmers and are often in the fields... not the office. We have a very small staff that have learned to be "jacks of all trades" so please be patient. Our office days are usually Mondays) Thanks and ENJOY!!!
Veggie Of The Week: FENNEL

Roasted Chicken Thighs with Fennel & Lemon

Serves 4

  • 2 poundsbone-in, skin-on chicken thighs (4 to 6)
  • 2small fennel bulbs (1 to 1 1/4 pounds total)
  • 4large cloves garlic
  • 1Meyer or regular lemon
  • 2 tablespoonolive oil
  • 2 tablespoonsdry white wine
  • 1 teaspoonkosher salt
  • Freshly ground black pepper
  • Cooked rice or bread, for serving (optional)

Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside.

Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.

Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and a generous amount of black pepper, and toss to combine.

Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.

Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with rice or bread if desired.


Roast Pork Loin with Fennel & Apples

Author Melissa Belanger

Yield 8


  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh sage
  • 4 garlic cloves, minced
  • 2 teaspoons lemon zest
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 4 pound pork loin
  • 1 apple, cored and sliced
  • 2 fennel bulbs, thinly sliced
  • 1 large sweet onion, sliced
  • 2 - 3 tablespoons lemon juice
  • Salt & pepper


  1. Preheat oven to 350˚F.
  2. In a small bowl, mix together olive oil, sage, garlic, lemon zest, salt & pepper to form a paste.
  3. Rub paste onto pork loin to evenly coat.
  4. Place fennel, onion, apple and lemon juice a large baking dish or dutch oven. Stir to combine. Season liberally with salt & pepper.
  5. Place pork loin on top of mixture and bake for 1 hour 30 minutes - 1 hour 45 minutes or until pork has reached an internal temperature of 145˚F.

Recipe by Simply Whisked at http://www.simplywhisked.com/roast-pork-loin-fennel-apples/


Oven Roasted Fennel, Potatoes, Carrots and Onions
Author: Wholesome and Savory Eats
  • 1 large fennel bulb - chopped with stems and fronds removed
  • 5 to 6 small/ medium-sized potatoes - quartered (fingerlings work well also)
  • 16 ounce bag of baby carrots
  • 1 large onion - cut in rings
Seasonings/ spices:
    • 1 teaspoon caraway seeds
    • 1 teaspoon granulated garlic
    • 1 teaspoon crushed dried Rosemary (or a few sprigs of fresh Rosemary)
    • 1 teaspoon organic no salt seasoning
    • Sea salt - to taste
    • Freshly ground black pepper - to taste
    • 2 to 3 tablespoons Avocado oil
    • 1 cup vegetable broth (use a good low salt broth or homemade)
    • ½ lemon - squeezed and juice reserved
Powered by ChicorInstructions
  1. In a large baking dish add the chopped fennel, potatoes, carrots and onions. Dress the vegetable mix with oil and seasonings and toss together well to coat the vegetables.
  2. Add a cup of vegetable broth and place in the oven.
  3. At about the half hour mark check on your vegetables to ensure that they have enough liquid (as oven temperatures may vary). Using a spoon move them around a bit so they cook evenly. Add a little liquid if needed.
  4. Place the vegetables back in the oven and cook for an additional 15 to 20 min or until done. Remove from the oven
  5. Squeeze the reserved lemon juice over the vegetables and your dish is ready to be served.
  6. Enjoy!


Roasted Brussels Sprouts, Fennel and Leeks
Brussels sprouts, fennel and leeks are tossed with oil, cider vinegar, spices and roasted.
Author: Cathy Roma | whatshouldimakefor.com
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 1½ pounds brussels sprouts, bottoms trimmed, bruised or browned outer leaves removed, then halved
  • 1 large fennel bulb, core removed and thinly sliced
  • 1 large leek, white and pale green parts only, thinly sliced and rinsed thoroughly
  • ¼ cup extra virgin olive oil
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • ½ tsp Chinese five spice
  • Kosher salt and freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Combine oil, vinegar, brown sugar, five spice, salt and pepper in a large bowl and whisk well.
  3. Add brussels sprouts, fennel and leeks to the bowl and gently toss to coat.
  4. Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.
  5. Sprinkle with salt to taste and serve immediately.