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Roasted Beet Salad

Roasted Beet Salad by adapted from cooks.com 6072522 Ingredients 12 med.-sized beets (about 3 lbs.) 1/4 c. red wine vinegar 1 T granulated sugar 1

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Purée de Fenouil

   from  http://frenchfood.about.com   2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned

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Fennel Lemon Soup

Mediterranean Cookbook provided by our farmworker, Colin Peden 2 T. olive oil 1 onion, roughly chopped 2 fennel bulbs, thinly sliced 2½ c. chicken stock

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