I love spring. I not usually one of those people who wishes away winter - but after having a week of temperatures in the 60's and going to the park, I am ready to be done with snow, un-plowed roads, and putting on coats. Motherhood of a toddler makes you desire a little bit better weather. But soon spring will be here.
Luckily I can make it seem a little more spring-like with the foods I make.
I am making it a goal to make something with fennel this month. I have not cooked with it much and want to. Any suggestions? Do you prefer it raw or cooked?
What's in Season in March:
Artichokes
Endive
Escarole
Fennel
Spinach
Rutabaga
Turnips
Apples
Grapefruit
Oranges
Passion fruit
Tangerines, tangelos, other mandarin oranges
Also, if you want to see what's locally in season, check out this
easy to use map
5 comments:
Oooh, I love artichokes! Not a fan of fennel, but let me know what you think!
Okay you look SO familiar, I've got to figure out how we know each other! My name is Kaylee (Mitchell) Houser...Email me please! kleebre@hotmail.com
Eating fennel chopped into a green salad on the deck in Tuscany. One of the best days of my life.
The only thing I use fennel in is a salad. The fennel is fresh and raw and thinly sliced. Fennel, cured black olives, sliced oranges (blood oranges are the best), chopped mint, dressing of olive oil, salt, pepper, and some squeezed orange juice. It's really delicious. Hope that gives you some ideas. :)
http://www.thekitchn.com/thekitchn/main-dish/dinner-recipe-roasted-chicken-thighs-with-fennel-lemon-139854
Try that recipe, it's so delicious, and easy and quick. Only one dish required!
Post a Comment