As the season gets going we hope that you are finding more and more local food on your plate. It’s one of the niceties of this time of year. Our dinner tonight included fennel, summer squash, onion, basil and chard from the farm, some homemade tomato sauce, meatballs made from Parker Farms pork sausage, and Bread of Life bread (with garlic). Making an entire meal from mainly local food is satisfying in many ways. We hope you are experiencing the same thing.
Though not a vegetable that is clamored for by the membership, we feel that fennel deserves a place at the table at least a couple times a year. Last December we were able to have the opportunity to visit
Fennel, Summer Squash and Onion Salad
- 2 fennel bulbs
- 1 medium summer squash, grated
- 1 spring onion, sliced thin
- 2 tbsp chopped basil or parsley
- 2 tbsp olive oil
- 2 tbsp red wine or balsamic vinegar
- ¼ tsp salt
Cut the tops off the fennel, just above the top of the bulbs. (the tops can be chopped up and used in salads or dips). Cut the root end off and clean of any soil. Slice thinly across the bulb to form oval slices.
To the fennel add the remaining ingredients and mix well. Let set for 30 minutes.
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