In This Week’s Box: Zucchini, Cucumbers, Green Cabbage, Fennel, Carrots, Pearl Onions, Bibb Lettuce and Strawberries
It seems that we have been experiencing perfect vegetable growing weather. The mostly moderate temperatures with the short bursts of heat and a rainfall every now and then are making for some abundant harvests. I love how each week some beloved vegetable from summers past, seems so be ready to eat for the first time this summer. Fennel is one of my favorites and we just started bringing it to market last weekend. What I notice about fennel at the market is that not many people pick it up, but those who do tend to pick up a lot of it. Now I know the flavor isn’t for everyone, but for those of you who just aren’t sure what to do with it, here are a few simple suggestions. My favorite way to eat fennel is to simply use my mandoline slicer to make “shaved fennel” and add it to our green salad. As I’ve mentioned here before, our family starts dinner with a green salad every night, year round, and part of the way we keep this interesting is by adding different vegetables, herbs and flowers as they come into season. I also put shaved fennel in a coleslaw last week, which is a good way to use it as more of a background flavor in your food. Fennel is also wonderful roasted or grilled as the heat of the oven really brings out it’s sweetness and gives it a rich, caramelized flavor. It would be delicious roasted along with carrots and pearl onions.
The Calliope Crew