Baked Fennel

reimannfarm — Wed, 26 Aug 2009 21:54:13 +0000

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.

June 8th, 2009. Week #1.

reimannfarm — Wed, 10 Jun 2009 00:10:40 +0000

In your box this week:
1. Rhubarb
2. Green Onions
3. Chamomile
4. Oregano
5. Lemon Thyme
6. Garlic Chives

Which herb is which?

chamomile

garlic chives

lemon thyme

oregano

Fresh vs. Dry Herbs:
Use more of an herb when fresh and less when dry. For Thyme, for example, 1 Tablespoon fresh = ¾ teaspoon dry. Herbs can be stored in the fridge to use fresh, or can be hung in a cool dry place to dry. Once dry, hold inside a bag and crumble leaves off of stems. Then pour into a jar.

To Find Recipes:
Use the search box or click on the ingredient you are interested in using to get a list of all uploaded recipes which contain that ingredient. CSA member Amy highly recommends the Rhubarb Chutney recipes!

Farm News:
After a very dry spring we are feeling thankful for the rain this past weekend – our farm received a little over two inches! I went to North Carolina for a week (for a nature play training for my day job) and when I returned the plants were noticeably larger. It is an exciting time of year with the plants establishing themselves and starting to show it. The weeds are also staking a claim, and while I was in NC my dad and mom, Darwin and Carol, put in many a hour hand weeding. Once the plants get a little bigger we will mulch, mulch, mulch. The straw helps retain moisture and keep the weeds down.

Reimann Family Farm » oregano

Baked Fennel

June 8th, 2009. Week #1.