But, we had a lovely breakfast one morning:
Today, I needed to make something to take to a neighborhood potluck picnic down at Ladd Circle. I started out looking for something in which to use the fennel from our CSA share since it was probably more than we would be likely to use during the week on our own. I think fennel is something of an acquired taste and I'd have to say that Grady has not yet made the acquisition. I found a recipe for Fennel Slaw on Epicurious and took this to the potluck.
Cabbage - from Washington, not really local, but close
Carrot - grown in Oregon
Walla Walla scallions substituted for the onions - CSA share
It's hard to believe we are already at week 8. We've settled into some routines with our local eating. I haven't been to a farmer's market in a while - keep missing them because of being out of town. But, between the little bit we get from our tiny garden and the small share we have from Little Frog farm, we're in pretty good shape for vegetables and fruits. And now we have a locally grown chicken available at New Seasons, plus fish, beef and pork. I think it's time for me to pursue more about the grains as we move into week 9 - or when we run out of the flours that we have on hand.
1 comment:
Oh! I love fennel. Not that I know how to make anything with it, now. Seems like back in prehistoric times, when I used to cook, I put it in dark rye bread. Or was that aniseed? Anyway, it was delicious. (Maybe a misspent youth drinking ouzo accustoms you to that range of flavors? I like licorice too.)
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