Eating My CSA

Using the vegetables from my CSA share

Flower

Posts Tagged ‘Fennel’

company veggies

Company Feast

Company Feast

Tonight i cooked for company with the CSA veggies…so much fun!

Cucumber wild rice cold salad: First i added farmer’s market cucumber cut up into bite sized chunks along with salad onion cut into tiny pieces to cooked and cooled wild rice.  Then i mixed it with a plain yogurt, lemon olive oil mix.  Chilled and served cold.

Mashed Beets and Potato: Second side dish was a bunch of small butter potatoes from the farmer’s market, boiled and mashed with several csa golden and red beets roasted then mashed with the potatoes.  Added yogurt for a bit of texture and a dollop of butter for flavor. Very pretty and tasty with a very mild taste.

Red Pepper, red onion and fennel Frittata:  Finally i sauteed csa chopped red onions with csa chopped fennel and one red pepper from whole foods.   Then i wisked 7 amish free range eggs with 1/4 cup of water and a half a cup of yogurt and poured it over the sauteed veggies.   As herbs, I added ground peppercorns, a dash of sea salt, lots of dried csa oregano and home grown fresh cilantro to the eggs.  After the eggs set, i put the whole pan in the oven and roasted the top.  I cooled and served cool with greek style feta cheese sprinkled over the top.

Guests brought berry salad with strawberries, blueberries and blackberries, pino grigiot, and a veggie soup.  What a feast!

Fresh Fennel

Fennel, fruit and spring greens salad

Fennel, fruit and spring greens salad

So, I am not 100% sure why Mary asked me to contribute to her EatingMyCSA blog while she was out of town, but i suspect it had something to do with the fact that we are in the Same CSA and trying to figure out what to do with the same veggies.  One of the items that has had me stumped simply because i have never in my life cooked with or eaten is Fennel.   The Fennel stick looks like celery with a sprig of curley cilantro on top.  It is very feathery at the top and a wide, clear, white stem on the bottom.   All parts of the Fennel tastes remarkably like mild black licorice (or mild anise, for those familiar with anise).  Since Black Licorice is one of my favorite all time candies,  you can imagine how tickled i am to be able to experiment with a veggie that is actually good for you and tastes like candy.

Last night i cut up an entire sprig, stalk, whatever it is called, of Fennel including the stem and the feathery tops.  I first sliced it longways several times, then cut it into 1-2 inch pieces and tossed it all with some fresh mixed spring greens.  Then i cut up a few ripe strawberries, shaved a couple of small red beets, and threw in a handful of blueberries.  Some of the fluffy fennel was sprinked on top.  Wow… This salad needs no salad dressing.  It is perfect as it is…  The fennel taste mixes perfect with the fruits!  A great cool summer salad for a hot summer evening.  Enjoy!  Laurie

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).