More ideas for cooking with the freshest fruits and vegetables, harvested today and delivered to you…
Strawberries and Raspberries – we never have difficulty using up our berries – popping them into our mouths as soon as they enter the house. We rinse the lot, keeping the stems on, and set them in a small colander on the counter top. Anyone who walks through the kitchen can grab one for a quick, sweet bite, then toss the top into the compost pot (or the guinea pig cage for a rodent treat).
Fennel – as much a veggie nut as I am, it took years for me to warm up to the licorice-like taste of fresh fennel. One night in desperation, I decided to roast the bulbs, like I do with so many other vegetables. It should not have come as such a surprise to discover the amazing transformation – from the sharp, strong fresh bulb taste to the deep, mellow goodness of the roasted vegetable – absolutely delicious. I became a convert instantly! Try this recipe for roasted fennel with tomatoes and olives from Jamie Oliver. And if you do like the raw flavor, here’s a favorite salad that is crisp, fresh and citrusy – the fennel is mixed with celery and arugula so the flavors balance each other in a wonderful way. If you prefer you can always add more celery or arugula and less fennel.
Roasted Fennel with Cherry Tomatoes and Olives
Celery, Fennel and Citrus Salad
Cilantro and Radishes – toss some into the Celery and Fennel salad (improvisation is my mantra!).
Otherwise, how about a chopped salad (thanks to my friend Janet for reminding me of this classic favorite) with some of the left-overs in the fridge (carrots, cucumber, tomato, celery, fennel – plus the fresh radish and lettuce)?
Zucchini – try one of the recipes in yesterday’s blog, or if you’re feeling adventuresome, here’s a simple, cheap and nourishing dish from India. Dinner pancakes made with mung beans and squash – sounds exotic perhaps, but kids of all ages love eating and cooking these easy savory pancakes.
Mung Bean Pancakes with Summer Squash
