Subscribe to RSS FeedWhat’s Fresh News – August 3, 2010
Fennel from Sungold Meadows
Once a year we have a crop of fennel bulbs from Sungold Meadows. Farmer Nancy sent us her Orange and Fennel Salad recipe last year and it is divine! Find it in our recipe archive.
Here is more fennel info from the Herb Spiral website: http://www.theherbspiral.com
Cooking with fennel is a pleasure as it has a fresh, fragrant, anise-like flavor that is enhanced by cooking. When used raw in salads or salsas, it has a refreshing, crisp texture, complementing other raw vegetables and fish.
Whether braised, sautéed, roasted, or grilled, the bulb mellows and softens with cooking. Braising is an effective way of cooking with fennel. Cut the bulbs in quarters, from tip to root, and remove just enough of the core, so that the quarters still hold together. Then melt some butter in a frying pan, add the fennel plus about 150ml chicken or vegetable stock. Season with salt and pepper, cover and braise for 20-25 minutes until tender.
In salads, try adding finely chopped, raw fennel to potato salad or coleslaw, to add crunch and a mild aniseed flavor. Sliced fennel can be used in the poaching water when poaching or steaming fish. It can also be added to homemade fish stock. Nutritionally, fennel contains large amounts of vitamin C; one cup containing nearly 20% of your daily vitamin C requirement!
The Centre for Arts, Ecology & Agriculture established at Foxglove Farm to demonstrate and interpret the vital connections between farming, land stewardship, food, the arts, and community well being; to model the economic possibilities for small and medium scale sustainable agricultural projects, and to nurture the human spirit through public programs, classes, and events. Aug programs just posted!
http://www.foxglovefarmbc.ca/programs/about-the-centre/
Self Guided Tour of Sooke Farms
Sunday August 8, 11am to 5pm
- 12 unique growing gardens and farms
- Self guided tours, demos, produce sales
- Ticket $10 available at Moss St Market
Fundraiser for the New Farmer Mentorship Program
Salmon Grilled on Fennel
1 salmon fillet
¼ cup (125ml) soy sauce
1 teaspoonful (5ml) fresh ginger
1 teaspoonful (5ml) sesame oil
1 clove garlic, minced
1 lime, juiced
1 tablespoonful (15ml) olive oil
1 – 2 bulbs of fennel
Salt and pepper to taste
1. Combine and whisk all ingredients except the fennel. Brush on the fish. Salt and pepper lightly.
2. Place the fennel on the grill or in the broiler pan. Put the fish on top.
3. Grill or broil the fish. Do not turn the fish over.
4. While the fish is cooking, slice the fennel very thinly. Arrange on a platter.
5. Drizzle with a bit of balsamic vinegar, salt and pepper. Serve fish on top.
BC FRUIT BOX IS BACK
Our $20 Small Fruit Box has been converted to the BC Fruit Box.
***Only as a supplement to another box or part of a $45 a la carte order.***
This week’s box contains:
BLUEBERRIES, PEACHES, APRICOTS
