Posts Tagged by fennel
|July 20, 2014||Posted by Sarah under 2014 CSA|
Last weekend I roasted up all those beets I had been saving and made a bunch of delicious meals from them, including a Beet, Fennel & Goat Cheese Salad. YUM!
I also made a great dish with all the Tatsoi a received last week. I sauteed them up with Prosciutto, Sun-Dried Tomatoes, Garlic & Canellini Beans. Toss in a bit of Parmesan at the end and you’ve got a great dinner!
Keira cooked her cauliflower with some sauteed onion, garlic and parsley. That’s looks tasty!
My goal this week was to take home things that I could move through fairly quickly since I am traveling next week. Keira took the Golden Zuchini and Radishes since I can’t eat those, and she also took the Scallions and Parsley since I already had those at home. I took the Fava Beans and then traded in the Bok Choy and Curly Kale for more Fava Beans. We also received 3 Onions and 30 Potatoes, so we split those up.
If you’ve every shelled Fava Beans, you know that you don’t get much out of those giant pods. It’s a lot of work, but in the end fresh Fava Beans are one of the most delicious treasures of summer.
I’m going to make both a puree and a succotash of fava beans and corn. Stay tuned for that next week!
And finally, I saw the most amazing garden statue at the farm this week. If anyone would like to help me save up $349 +tax to bring him home, I will forever be in your debt. We will name his Sexy Rexy and the HAT must be included… (Extra brownie points if you can name that movie reference…)
|July 16, 2014||Posted by Sarah under Healthy Eating & Nutrition, Recipes|
There is a serious divide among the general population when it come to beets. Either people love them (that would be me) or they think they taste like dirt (that would be B). I don’t get the dirt thing. Yes, they are grown in the dirt but so are potatoes, carrots, onions, etc… No one thinks those taste like dirt. To me, they are sweet and delicious.
For the past 3 weeks, I’ve received beets as part of my CSA. Purple beets, golden beets and heirloom candy stripe beets. YUM. My favorite way to cook beets is to simply roast them with olive oil, salt and pepper. So I saved all of the beets from the CSA to roast all together so I could have a medley. Look how pretty!
After roasting, I let them cool and have actually been saving them in the fridge all week. With some of the other veggies from my CSA, I’ve been making some great salads. This beet, fennel and goat cheese salad is by far my favorite! The fennel adds a nice crunch and the tangy goat cheese compliments the sweet beets perfectly!
- 15 - 20 Beets depending on size (any kind works well)
- 1 Bulb of Fennel
- 1 Kohlrabi
- 4 Scallions
- 4 ounces Goat Cheese
- Arugula (optional)
- Olive Oil
- Salt & Pepper
- 1 Tbsp Dijon Mustard
- 2 Tbsp Balsamic Vinegar
- 3 Tbsp Olive Oil
- Salt & Pepper
- Preheat oven to 450 degrees
- Peel beets and place in a roasting pan. Cut larger beets in half to make all the same size.
- Toss with olive oil, salt & pepper.
- Cover with tin foil and roast for 45 minutes or until fork tender.
- Remove from oven and let cool completely. (Beets can be stored for 5+ days)
- Slice the beets into bite sized pieces.
- Thinly slice fennel. (Chop up the fennel fronds too!)
- Julienne kohlrabi.
- Slice scallions.
- Crumble Goat Cheese.
- Season with salt & pepper.
- Combine all ingredients in a small, sealable container. Shake until combined and pour over salad.
- Toss to combine.
- All measurements are approximations. Add and/or substitute ingredients as you like.
- This is very good combined with grilled chicken or pork!
|July 6, 2014||Posted by Sarah under 2014 CSA, Connecticut|
Braised chard was the theme of the week since we both got it. Looks like Keira added some hot peppers to hers and I did mine in shallots, garlic and a touch of butter.
That’s some tasty stuff! I also made a quinoa salad with tomatoes, chicken and feta, and used the kohlrabi in a salad of romaine, carrots and steak. Great lunches all around!
Did you know that purple kohlrabi is only purple on the outside? I didn’t…strange.
Week 5 brings some repeats like kale and rabe, but some fun new items as well.
The most intriguing to me was the iceberg lettuce (bottom left) because it looks nothing like the light green round head that we are used to finding in grocery stores. This looked much more nutritious and appetizing!
I took home the heirloom beets, rabe, broccoli and fennel.
I’m really looking forward to making a beet and fennel salad (B will HATE that!) and sauteeing up the rabe with some good italian sausage. Any other thoughts on what to do with the fennel?
Have a great week and don’t forget to eat your veggies!