Week Five and Counting

270 Bonno Road
Hi Folks,

Hard to believe another week has flown by. We just finished picking for the Tuesday boxes. You will find a fennel this week, as well as other veggies that you have not seen yet this season. Yes, I am including some links to recipes. You can use the bulb as well as the green feathery part (Ian actually likes the leaves the best and often comes down from the gardens with a frond in his mouth.)

Fantastic Fennel

By: Krista Winjum

The Whole Shebang

Related Links

• Porcini Pork Tenderloin
• Fennel in Wine and Honey
• Baked Fennel with Parmesan
• Garbanzos with Fennel
• Carrot and Fennel
• Andrew's Herb Risotto
• Fennel and Celery Root Casserole
• Insalata Cotta e Cruda
• Grilled Beets in Rosemary Vinegar
• Fennel Soup
• Fennel and Mustard Seed Chicken
• Sicilian Sausage Soup
• Gramma Good's Fennel Bread
• Fennel and Watercress Salad

One of the few plants where the roots, stalk, seeds, fronds and pollen are all used, fennel adds a new flavor twist to meals.

What’s That Flavor?

That unusual flavor in your meal could be fennel. Originating in the Mediterranean, then carried north from Italy by monks, it’s used in nearly every cuisine, flavoring dishes from Indian curries to French stews.

The Raw and the Cooked

The flavor of the bulb is more pronounced when used raw, and is refreshing in salads with citrus. Thick slices grill or bake beautifully, with the heat creating a more subtle and complex flavor.

Take It from the Top

Fennel fronds can substitute for dill, and the seeds are used for meat and baked goods or in spice mixes including Herbes de Provence, Chinese five spice powder and Indian curry powder.