Posts Tagged ‘Fennel’

A Well Fed Seed: Week of June 28


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3 cups fennel, chopped
1 pint cherry tomatoes, halved
½ cup onion, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tablespoons basil, chopped
1/4 to 1/3 cup dry white wine
2-3 tablespoons olive oil
3 teaspoons fresh oregano or 1½ dried, chopped
3-5 garlic cloves, crushed
½ to 1 cup green olives with pimento, chopped
salt and pepper

Preheat oven to 350˚. Combine all ingredients in an 11×7 inch baking dish, stirring gently. Bake for 45 minutes or until fennel is tender. Stir occasionally.

Garnish with fennel fronds and serve warm.

FROM: Jessica & John, CSA Members
SERVES: 6 to 8

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From:  Mandy, The Hills Market Chef

  • 1 cucumber, thinly sliced
  • 1/2 lb. haricot verts, blanched
  • 1/2 lb. carrots, thinly sliced
  • 1 red onion, thinly julienned
  • 3-4 heirloom tomatoes, chunked
  • 1 bulb fennel, thinly sliced

For the dressing:

  • 1 1/2 cup sugar
  • 1 cup water
  • 2 cup white vinegar
  • zest of 1 lemon
  • 2-3 tablespoons fresh dill, chopped
  • salt and pepper, to taste

Mix and serve!

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From:  Mike & Heather, CSA Members – Mill Valley

  • 3 purple kohlrabi, julienned
  • 1/2 cup diced fennel
  • 1/4 cup diced carrot
  • 1 tablespoon fresh lemon juice
  • 1/2 cup plain yogurt
  • flat leaf parsley
  • salt and pepper

To make the dressing, mix the yogurt and lemon juice.  Add salt and pepper to taste. 

Add the vegetables, sir together and refrigerate for at least one hour.

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Fennel Soup

From:  Sandra, CSA Member – Worthington Farmer’s Market

  • 2 small fennel bulbs or 1 large
  • 1/4 cup butter
  • 2 small to medium potatoes
  • 1 small onion
  • 32 oz. vegetable broth

Coarsely chop the fennel.  Dice the potatoes and chop the onion.

Saute all ingredients on medium heat for about 10 minutes.  Add the sauteed vegetables to vegetable broth which has been brought to a boil.  Bring mixture to a simmer and let cook for an additional 10-15 minutes.

Serve and enjoy!

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From:  Tracy, CSA Member – Clintonville Farmer’s Market

  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • 1/4 cup crumbled feta cheese

Fill a saucepan half full with water and bring to a boil.  Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes.  Pour into a colander to drain and run under cold water to stop the cooking process. 

Return the empty pan to the stove and set heat to medium.  Pour in the olive oil and let it heat for a minute.  Return to green beans and fennel to the pan.  Season with basil, salt and pepper; cook and stir until coated and warm.  Transfer to serving dish and toss with feta cheese.

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From:  Debbie, CSA Member – Dublin Rec Center

  • 1 or 2 tablespoons extra virgin olive oil
  • 1/2 pound hot Italian sausage, removed from casings
  • 2 fennel bulbs, trimmed and sliced
  • 1 small onion, diced
  • 1/4 cup red wine (or substitute water)
  • 1 can (14 oz.) diced tomatoes
  • 2 large garlic cloves, minced
  • 1/2 pound ziti, cooked and drained
  • Parmesan cheese

Brown the sausage over medium heat.  Add olive oil if pan is too dry during the saute. 

Add the fennel and onion to the sausage and saute until tender, 4-5 minutes.  Add the wine, tomatoes and garlic.  Salt and pepper to taste.  Simmer for 20-30 minutes.

Serve over cooked pasta and top with Parmesan cheese.

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