9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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CSA Thursday July 19 and Friday July 20

Posted 7/18/2018 5:31pm by Jill Rendleman.

Members will enjoy organic fennel, zucchini, tomatoes, new potatoes, rosemary for seasoning.  Last year we developed some fennel lovers.  Please feel free to share a fennel recipe.  

Here's an interesting one from the food revolutionary, Alice Waters.  If you dont have her books, get them!

Sauteed Fennel

 

Alice Waters, writes in her book, The Art of Simple Food:

"Fennel is among the most versatile of vegetables: it's good whether it's eaten raw in salads, or cooked in any number of ways, and I use it as an aromatic vegetable, often instead of celery, in mirepoix (diced carrot, onion, and celery) and other preparations.  Cultivated fennel forms a compact, pale white bulb that is topped with fibrous green stalks and feathery leaves.  The flavor is reminiscent of anise or licorice.  Look for firm, undamaged bulbs that have no signs of drying or shrinking.  The fronds should be fresh and vibrant.

To prepare fennel, trim away the darker fibrous stalks and bottom end, and remove any outer layers that are tough or blemished.  Fennel should be cut close to the time it is needed, as it will oxiize and brown over time.  Cover cut fennel with a damp cloth to protect it.  Many recipes ask you to remove the core, but I don't find it necessary; on the contrary, I like the taste of the core and find it quite tender.  The feathery dark green fennel leaves can be stripped from the stalks and chopped to use as a flavorful garnish."

Sauteed Fennel

Cut off the leafy tops and fibrous stalks and trim off the root ends from the fennel bulbs.  If you want, save some of the feathery leaves to chop and use later to garnish the dish before serving.  Peel away any bruised outer layers.  Cut the bulbs in half and then slice fairly thin.  Heat a heavy skillet over medium-high heat.  Pour in enough oil to coat the bottom generously and add the cut fennel.  Let the fennel brown for a few minutes undisturbed.  Start tossing or stirring occasionally and continue to cook until the fennel is tender.  Season with salt, fresh-ground black pepper, and the chopped fennel leaves.  Finish with a squeeze of lemon jiuice or a pinch of dried chile flakes.

The Art of Simple Food also has great recipes for both Braised Fennel and Fennel Gratin.

Here's another from our website:  Baked fennel with Gargonzola 

2-4 bulbs fennel, untrimmed

1 and ¾ cups vegetable broth (or chicken broth)

4 ounces gorgonzola cheese

2 tbsp dried whole grain bread crumbs

 

-  Rinse Fennel.  Trim off stems, and reserve about 1 cup of the tender green leaves.  Cut each bulb in half from stem through root end.

-  Lay fennel bulb pieces in a 10-inch frying pan, and add broth. Cover and bring to a boil on high heat. Simmer until fennel is tender when pierced (20 to 25 minutes). Transfer fennel to a shallow casserole, 9 to 10 inches wide. Lay cut side up.

-  Boil broth, uncovered, on high heat until reduced to about ½ cup.  Stir in about half the fennel leaves. Spoon mixture evenly over the fennel in the casserole dish.

-  Mash cheese with the bread crumbs. Dot mixture evenly over the fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

-  Bake casserole, uncovered, at 375  until cheese begins to brown and fennel is hot (about 20 minutes). Tuck remaining leaves around fennel. 




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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