Cucumbers, zucchini, pattypan squash, tomatoes, green peppers, beets, kohlrabi, red potatoes, and FENNEL!! Oh my - I'm excited about this week's share, for sure!
I've never tried fennel before, but I think we may try Roasted Fennel (recipe below). The recipe is from my very favorite online recipe source, Green Earth Institute. The recipe section of their site has recipes for every CSA and farmers' market vegetable we've ever brought home, and it has a menu that lets you bring up a list of recipes according to the vegetable you want to feature.
So here's what they say for Roasted Fennel - sounds tasty! Anyone else have ideas for what to do with fennel? Please share!!
Blanch whole fennel bulb in boiling water for 10 minutes and drain. Halve it lengthwise; place in roasting pan, cut side down. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Sprinkle with freshly grated Parmesan cheese, to taste. Return to oven; roast for 10 to 20 minutes more.