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Team t-shirts for the corporate 5K. @fairfieldlibrary you are GOING DOWN. #gauntletthrown

Team t-shirts for the corporate 5K. @fairfieldlibrary you are GOING DOWN. #gauntletthrown

Scenes from our seed saving workshop last night. 

You would probably think that to save seeds from a tomato all you have to do is remove the seeds and dry them but IN FACT it is a lot easier if you let them ferment in the tomato pulp for a few days in the fridge. This removes the gelatinous shell around the seed.

libraryjournal:

Librarian mohawks – makes you do a double take, right? Those are two words that usually do NOT go together.

But thanks to Vista, now they do, as five good-natured librarians made good on their promise this spring and got mohawks because the community pushed them to a big milestone – Vista was the first county library to make it over the 1-million check-out mark.

That means the community checked out more than 1 million books, DVD’s and CDs over the course of the fiscal year, which ended June 30.

Do you dare to take the librarian mohawk challenge?

I dare.

(Source: timesofsandiego.com)

Darien Library Cooks
All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Erin.

We have so much squash in our farm share and I’m told we’ll only be getting more this Wednesday. So, I made this pasta and fried zucchini salad from smitten. I feel like my CSA theme this summer has been “let’s take these healthy vegetables and find a way to make them unhealthy.” Game on.

Darien Library Cooks

All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Erin.

We have so much squash in our farm share and I’m told we’ll only be getting more this Wednesday. So, I made this pasta and fried zucchini salad from smitten. I feel like my CSA theme this summer has been “let’s take these healthy vegetables and find a way to make them unhealthy.” Game on.

There is another way to obtain a Darien Library koozie! Starting this Sunday, Sally, our Head of Knowledge and Learning Services, will be riding her bike across Iowa as part of RAGBRAI. If you happen to see her along the way, ask her for a DL koozie. She’s got some in her bag.

There is another way to obtain a Darien Library koozie! Starting this Sunday, Sally, our Head of Knowledge and Learning Services, will be riding her bike across Iowa as part of RAGBRAI. If you happen to see her along the way, ask her for a DL koozie. She’s got some in her bag.

Find us at Weed Beach Saturday, August 16th. The first 100 beachgoers will receive a limited edition Darien Library koozie and some great recommendations for summer reads!

Find us at Weed Beach Saturday, August 16th. The first 100 beachgoers will receive a limited edition Darien Library koozie and some great recommendations for summer reads!

Darien Library Cooks
All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Jen.

Last night’s dinner was one of the best and easiest that we have had all season. We grilled some swordfish and fennel that had been brushed with olive oil and then salt and peppered and served it on a bed of red onions that had been cooked down to almost a jam with white wine, white wine vinegar and a bay leaf.Roasted new potatoes rounded out the plate.It was a nice meal for a Wednesday night in July.
Adapted from Food & Wine Magazine:
Grilled Swordfish with Tangy Onions and Fennel
1/4 cup currants
1/4 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for brushing
3 red onions (1 1/2 pounds), thinly sliced (I knowit sounds like a lot but they cook down to nothing)
Kosher salt
Freshly ground pepper
1 cup dry white wine or vermouth
1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 bay leaf
2 small fennel bulbs cut through the cores into 3/4-inch-thick wedges
Four 6-ounce swordfish steaks, about 1 inch thick
Dill for garnish
1. In a small bowl, soak the currants in warm water until plumped, about 15 minutes, then drain them. In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.
2. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the onions and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes. Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally. Discard the bay leaf and keep the onions warm.
3. Meanwhile, light a grill or preheat a grill pan. Brush the fennel wedges with olive oil and season with salt and pepper. Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes. Transfer to a plate.
4. Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until nicely browned outside and just white throughout, about 3 minutes per side. Spoon the onions onto plates and arrange the swordfish steaks on top. Scatter the currants,  pine nuts, and dill over the fish and serve with the grilled fennel.

Photo by Bill Fields.

Darien Library Cooks

All season long, we’ll be featuring recipes and stories submitted by our CSA members. For this installment, we have Jen.

Last night’s dinner was one of the best and easiest that we have had all season. We grilled some swordfish and fennel that had been brushed with olive oil and then salt and peppered and served it on a bed of red onions that had been cooked down to almost a jam with white wine, white wine vinegar and a bay leaf.Roasted new potatoes rounded out the plate.It was a nice meal for a Wednesday night in July.

Adapted from Food & Wine Magazine:

Grilled Swordfish with Tangy Onions and Fennel

1/4 cup currants

1/4 cup pine nuts

1/4 cup extra-virgin olive oil, plus more for brushing

3 red onions (1 1/2 pounds), thinly sliced (I knowit sounds like a lot but they cook down to nothing)

Kosher salt

Freshly ground pepper

1 cup dry white wine or vermouth

1/2 cup white wine vinegar

1 1/2 tablespoons sugar

1 bay leaf

2 small fennel bulbs cut through the cores into 3/4-inch-thick wedges

Four 6-ounce swordfish steaks, about 1 inch thick

Dill for garnish

1. In a small bowl, soak the currants in warm water until plumped, about 15 minutes, then drain them. In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes.

2. In a large, deep skillet, heat the 1/4 cup of olive oil until shimmering. Add the onions and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the onions are softened and light golden, about 15 minutes. Add the wine, vinegar, sugar and bay leaf and simmer for 10 minutes, stirring occasionally. Discard the bay leaf and keep the onions warm.

3. Meanwhile, light a grill or preheat a grill pan. Brush the fennel wedges with olive oil and season with salt and pepper. Grill the fennel over moderate heat, turning occasionally, until crisp-tender and lightly charred, about 10 minutes. Transfer to a plate.

4. Brush the swordfish steaks with olive oil and season with salt and pepper. Grill the fish over moderately high heat until nicely browned outside and just white throughout, about 3 minutes per side. Spoon the onions onto plates and arrange the swordfish steaks on top. Scatter the currants,  pine nuts, and dill over the fish and serve with the grilled fennel.

Photo by Bill Fields.

A few weeks ago, the Library planted its first vegetable garden. Since then we’ve spotted a new friend who is *very* interested in our little garden plot…