• This week we deliver to all Fall Vegetable and Egg Shares members.
• Next week, we deliver to weekly Fall Vegetable Share members.
• Questions about Fall Shares? Here's our Fall Share informational email sent last week.

• Carrots 
• Acorn Squash - from Big Patch Farm's Amish Community Growers, Platteville, WI
• Scallions
• Kohlrabi
• Fennel
• Thyme 
• Tomatoes 
• Rainbow Swiss Chard 
• Garlic

Roasted Fennel and Carrots - This makes a great side dish for roasted chicken.

7 carrots, chopped into 1/2-inch pieces
1 large fennel bulb, stalks discarded and bulbs cut into 1/2-inch-thick wedges
3 tablespoons olive oil
3 tablespoons water
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon black pepper
 
Preheat oven to 450°F and put oven rack in middle position. Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more. Serves 6.

Lentils with Italian Sausage & Fennel
8 ounces dried lentils
4 1/2 cups cold water
1 1/2 teaspoons salt
1 medium fennel bulb, stalks discarded, reserving fronds
3 1/2 tablespoons olive oil
1 medium onion or 2 shallots, finely chopped
3 small carrots, cut into 1/4-inch dice
1/2 teaspoon fennel seeds
1 lb Italian sausage
1/2 teaspoon black pepper
1 tablespoon red-wine vinegar, or to taste
Extra-virgin olive oil for drizzling

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 3 tablespoons. Heat 3 tablespoons oil in a heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile, cook sausage in remaining 1/2 tablespoon oil in a small nonstick skillet over moderately high heat, until cooked through.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in sausage, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt. Sprinkle with remaining tablespoon fennel fronds. Drizzle with extra-virgin olive oil.