Hello to all our members and welcome to August!
Fennel makes its first appearance for this season. We introduced it to our members for the first time last year, and they seemed to enjoy experimenting with it. For those of you who are new to this vegetable, and may be saying, “What am I supposed to do with this?”, we are here to help. My first suggestion is to click on the image of fennel shown under the post “What to Expect in Your Share Box”. There you will find preliminary information on how to store and prepare your fennel. From there, you’ll notice we have included three recipes featuring fennel this week. The first one, “Fennel Gratin”, is very easy to prepare and will help you appreciate the unique taste of this vegetable. In this one, the fennel is cooked, but in the next one, “Fennel-Apple Salad with Walnuts”, it is not. Some of you may be put off by the slight anise taste of fennel when served this way. Please don’t be discouraged, I can assure you that when fennel is cooked, it achieves a pleasant sweet taste that complements the other ingredients. With that in mind, I encourage you to try the “Fennel Bacon Pasta Salad”. This can be a main dish or a side dish to pork, chicken or fish. And who doesn’t love bacon?
Our final recipe, “Shrimp Stir Fry with Bok Choy and Wax Beans”, offers some variation in the noodles called for, which I found very helpful. Although we offered a Shrimp Stir Fry with Bok Choy previously, I also liked this different version, which takes a little less time to prepare. I thought the wax beans added a nice touch of color and flavor.
I’d love to hear how you prepared and enjoyed your fennel. And I hope many of you will be able to make it out to the next Harvest Event, our Green Bean Pick!
Have a great week everyone!