Heartland Revival

CSA:5

At Home, In My KitchenAmber BransonComment
CSA:5

My CSA pickup was on July 3rd right before the holiday weekend so I wasn't able to plan and start enjoying until the Sunday after the 4th of July. Boy, was I glad to come home to some fresh vegetables after the (to many) fried fair foods and sweets. So far, this is the share that I am most familiar with except for the fennel... to be honest, the fennel makes me very nervous. I am not a fan of licorice and when I put the fennel away, I caught a whiff of just that. After some googling "fennel recipes", I decided on Roasted Fennel with Parmesan from Food Network. The reviews claim that the licorice taste goes away when roasted, and I love anything with parmesan on it so this seemed the best choice. As I am writing this, I have made most of the below except for the fennel so I will come back and update my experience. Hope everyone enjoyed the holiday weekend!

Carrots: pickled and roasted
Potatoes: roasted and mashed
Celery: chopped and then froze for soup bases this winter
Bunched Purple Baby Onions: in salads and hash
Fennel: roasted with parmesan
Cabbage: roasted with carrots and potatoes
Cucumbers: cucumber salad
Summer Squash: squash au gratin for one
Zucchini: breakfast hash with easy-over eggs
Parsley: garnish, in cucumber salad

 

FENNEL UPDATE /// In attempt to use up the rest of my CSA, I combined the cabbage, carrots and fennel, roasted with thyme and rosemary, and then topped with fresh parmesan cheese. As a whole, it wasn't too bad! I am still getting used to the fennel flavor but am open to using it other ways to see what I like best. After all, it it very good for you!