06/17/2014
This week's CSA has: Fennel bulb: This aromatic thing is used to flavor fish and many other savory dishes.
If you are new to fennel, the following recipes will get you started with this unusual, but delicious vegetable/herb.
Pinzimonio di Finnochio
Cut the tops and base off the bulb, then thinly slice the fennel vertically and serve with sea salt and olive oil to dip.
Caramelized fennel with Parmesan
Lightly brown pieces of fennel bulb sliced vertically, about 3/8th inch thick in oil and butter in a non-stick pan. Add ¼ cup stock, salt and pepper, cover, and braise for 15-20 minutes over low heat, until tender. Grate ¼ cup Parmigiano Reggiano over the top, run the pan under the broiler 'til the cheese bubbles and browns a bit. Serve as a side to a grilled steak or roast lamb.
Fennel, cress, endive, apple, roquefort salad
Very thinly slice fennel bulb crosswise, slice Belgian endive and your favorite apple. Toss with fresh watercress, crumbled Roquefort (or other blue) cheese and dress with a simple vinaigrette.
A few more Garlic Scapes: Mince and use like garlic, sauté' like asparagus
Broccoli: Raw or steamed
Lettuces: Keep best in a moist towel not a plastic bag
Braising Greens: Mustard and Kales: Braise in a hot skillet with olive oil or bacon fat. Season with Bragg's Amino Acid or Balsamic Vinegar
Eggs
We grow good food for good folks!
