Tag Archives: fennel

What I did with my bulb fennel

Bulb fennel is not the most common of vegetables, and with its slightly sweet, anise like flavor, many are puzzled about how to use it. I like to use it as an ingredient in a slaw. Traditionally slaw is cabbage based and mine is as well. I used about two-thirds finely sliced red cabbage and one-third finely sliced bulb fennel for this recipe. One half of a medium-sized sweet onion and some finely diced fennel leaves were the additional vegetable ingredients. I made a lemon juice and olive oil dressing, added salt and pepper to taste and then added some crumbled blue cheese and toasted walnuts when ready to serve.

Crazy about carrots…

Our first spring carrot harvest has arrived. The strawberries are ripe and delicious again this week, and a massive kohlrabi awaits our CSA patrons.

 

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This week you will find the following items in the CSA box:

Broccoli

Beets

Carrots

Kohlrabi (Don’t forget to grab one)

Chard

Collards

Kale

Bulb Fennel

Napa cabbage

Strawberries (Don’t forget to get a quart)

Garlic Scapes

Cilantro

Dill

Parsley

Basil!

 

 

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Don’t know what to do with the Bulb Fennel in your CSA box?

Try these recipes:

To eat warm: http://www.myrecipes.com/recipe/shrimp-fennel-risotto

Or

To eat cold: Brown rice and fennel salad with raisins

Need:

  • 1 cup of brown rice cooked (yielding about 3.5 cups)
  • Fennel, use stalks and fronds (or bulb) chop in small pieces for about ¾ cup total
  • ½ red onion, chopped in small pieces
  • ½ cup raisins: golden or otherwise
  • 1 juice orange for dressing
  • Olive oil
  • Champagne or other vinegar

Cook 1 cup of brown rice (I prefer short grain but it’s up to you), allow to cool at least to room temp after it’s cooked. Yield will be about 3.5 cups cooked rice.

To cooled rice add chopped fennel stalks and some fronds (about ¾ cup), one half a red onion chopped in ¼ inch pieces, and ½ cup raisins.

For dressing: juice one orange, add about ½ as much vinegar (I use champagne vinegar but rice wine or white balsamic will do) and some (not too much) olive oil, salt and pepper to taste.

Dress rice, fennel and onions. Best if allowed to sit for 2-3 hours before eating – or overnight (refrigerated!)

Oh yeah, it’s healthy too!

Brown rice, unlike white rice, still has the side hull and bran. The side hulls and brans provide “natural wholeness” to the grain and are rich in proteins, thiamine, calcium, magnesium, fiber, and potassium. For those trying to lose weight or those suffering from diabetes, brown rice can prove a healthful staple given its low glycemic rating which helps reduce insulin spikes.

Read more at http://www.vegkitchen.com/nutrition/10-reasons-why-brown-rice-is-the-healthy-choice/#cMg1vuFFO0lkxiuG.99