Eating My CSA

Using the vegetables from my CSA share


Baked Fennel

baked fennelYes, Mary sent plenty of veggies with me to DC. I’ve been eating them daily and tonight I made some baked fennel (slice fennel, cover with stock, add salt, pepper and olive oil, top with bread crumbs and parmesan, bake at 350 for 45 minutes). Awesome. Mark Bittman says this dish is hard to mess up, true dat. It was perfectly paired with a flat iron steak, some mushrooms and a raspberry salad (also featuring lettuce from our CSA).


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