You are currently browsing the category archive for the ‘fennel’ category.
Check out the new links to “101 Cookbooks,” “Elana’s Pantry,” and “Two Peas and their Pod” in the links column.
I am especially impressed with how you can search for recipes on “101 Cookbooks” – by ingredient, season, or dietary needs. I found this blog because of a link to her carrot fries recipe, which I thought you all might enjoy. There is also an amazing Kale/Avocado/Fennel salad, which you should keep in mind when we start harvesting fennel in a couple weeks!
The “Elana’s Pantry” blog has been a favorite site for me as I’ve moved away from eating grains over the past couple years. It is filled with amazing gluten-free recipes, with baked goods that feature almond flour. The link I put up is to her vegetable recipe index, but do look around at some of her other recipes, especially if you are looking for a low-carb sweet-tooth fix! (I was introduced to this blog from a friend who loaned me Elana’s almond-flour cookbook, which I quickly bought a copy for myself.)
For “Two Peas and their Pod” make sure to check out the zucchini fries recipe, especially in a month or so when the zukes start ripening by the bucket full! A friend shared this blog with me because of the Kale / Sweet Potato Pizza recipe, which she loves.
Enjoy!
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.
Reimann Family Farm 