We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. Check out what we got so you can see what your farmers will have this week!
This week we found peaches, plums, red onions, cucumbers, peppers, tomatoes, patty squash, fennel, celery, eggplant and red potatoes in our bags.
Check out this roasted fennel recipe from simplyrecipes.com.
2 fennel bulbs (thick base of stalk), stalks cut off, bulbs halved lengthwise, then cut lengthwise in 1-inch thick pieces
1 Preheat oven to 400°F.
2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with Silpat or aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.
Yield: Serves 4.
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