Sunday, September 15, 2013

fennel and how to use it

this week we are giving out some really wonderful bulbs of fennel.  It is one of those vegetables that people always ask me what to do with.  This recipe is a great answer (we will also have some flat leaf parsley (part of the recipe)).  It is the classic Italian fennel salad.  If you are worried about the licorice-y flavor, I recommend roasting it in the oven with the beets in order to mellow it out.

tomatillos are another one we don't use that much, or at least cook ourselves, but if you have ever had salsa verde than you have eaten tomatillos. We will also have cilantro as an option, so check out this recipe if you choose tomatillos this week

we will also have green beans again this week, which is exciting for me.  We may also see the introduction of some fall greens like mustard greens, kale, or collards.


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