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You can thank your farmer (and my mom) Carol for finding this recipe!
Fennel Salsa
Ingredients
1 English (seedless) cucumber, diced
1 large fennel bulb, diced
1 avocado – peeled, pitted, and diced
1/2 red onion, chopped
1/2 cup pickled banana peppers, diced
1 bunch cilantro, chopped
2 tablespoons honey
3 tablespoons fresh lemon juice
salt and pepper to taste
Directions
Combine the cucumber, fennel, avocado, red onion, banana peppers,
cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture
to sit 20 minutes before serving.
From CSA member (and newlywed!) Amy:
Here’s that fennel recipe I was talking about, it’s in Asparagus to Zucchini – very yummy and easy.
Baked Fennel
3 large fennel bulbs
vegetable oil
3 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon vegetable seasoning
1/2 teaspoon pepper
1 to 1 1/2 cups chicken broth or vegetable stock
2 tablespoons bread crumbs
Preheat oven to 375 degrees. Cut tops off fennel bulbs and cut each bulb in half. Lay fennel, cut side down, on an oiled 8-inch baking pan. Sprinkle with garlic, oregano, basil, vegetable seasoning, and pepper. Pour 1 cup of broth in pan and cover tightly with foil; bake 15 minutes. Turn fennel over and bake, covered, 15 minutes longer. Add more broth if necessary to keep fennel from burining to bottom of pan. Uncover pan and sprinkle with bread crumbs. Turn oven up to 450 and bake until crumbs brown. Six servings.
