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.
Reimann Family Farm 
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August 30, 2009 at 5:14 pm
Debbie
Here’s a super simple cucumber recipe. Wash the cukes firstand soak a while in ice water.
NEVER FAIL COLD WATER DILL PICKLES
2 quarts fresh cukes
2 heads dill (When I don’t have it, I use dry dill seed & dill weed)
3 Tablespoons canning salt
1 cup white vinegar
3 cloves garlic, sliced thin
2 Tablespoons whole mixed pickling spice
Pack cukes lightly in 2 quart jar. Add rest of ingredients. Fill jar with cold tap water. Keep in the refridgerator. Shake occasionally to dissolve the salt. Leave sit 2 weeks.
We just broke into the 1st jar of the season-yum!
PS-Another cuke beverage-Cucumber water is refreshing and delicious. Just add a few slices of cuke to your glass or pitcher of ice water. It’s a lot like adding lemon slices but the cuke slices are crisp and crunchy when the water is gone!