Just some photos from yesterday’s market…
It is the last hurrah at the Marketplace, Pulaski. We have enjoyed, very much, selling at and attending this market. To celebrate the end of the season, I’ll be bringing:
– head lettuces
– loose leaf lettuces
– bell peppers
– hot peppers
– baby Nappa cabbages
– mixed greens (joy choi, mustard, kale, chard)
– green bean mix
– a sneak preview of our sweet potatoes (hello, Fall)!
– basil, bronze leaf fennel and lemon basil
– oh, yeah, some cherry tomatoes
I think that is it. See you soon!
Hi Pulaski friends and neighbors!
We are happy to say that we will be back at the Marketplace tomorrow night, from 4-8, as well as next Tuesday to close out the market season. We sure have missed everyone!
I’ll be coming to town with a variety of lettuces – head and a loose leaf mixture – some bell peppers, hot peppers (we just pickled some yesterday and man, are they great), possibly some beans, carrots, radishes, Swiss chard, and herbs.
I suppose fennel is a taste that you may be born enjoying. It is clear if you polled people you randomly came across that “licorice” isn’t a flavor that everyone loves. Me? I am a big fan. Black licorice makes me think of long ago family road trips, when I would sit in the back seat with one end of a coil of licorice rope in my mouth and nibble at it for mile after mile. It makes me think of sipping ouzo or sambucha in my adult years, with a piece of ice in it, turning the clear liqueur to a milky white. Oompah! Anyway. Licorice is a soothing, flavor that, well, makes me happy.
I haven’t begun to harvest my fennel yet (I am growing bronze leaf fennel, so no true “bulb” will form, though the stalks are thicker at the base), but I saw this simple recipe and cannot wait to try it very soon. Though I love the flavor of licorice, I have no experience cooking with it. Do you cook with fennel? What is your favorite use/recipe?
Roasted Fennel with Parmesan
Recipe courtesy Giada De Laurentiis
Prep Time: 10 min
Inactive Prep Time: —
Cook Time: 45 min
Serves: 4 to 6 servings
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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