Wednesday, June 17, 2009

Recipe of the Week

Fennel, the kitchen star of the week.  Fennel, is the veggie with the umbrella like fronds and ivory hipped bulb.  It smells a bit like anise but mellows with some flame.  I really like grilling fennel.  Something about the smokey flavor adds depth and complexity that the sautee does not.  

Preparation:
Simply cut the tops off the fennel.  Set a side olive oil and balsamic vinegar mixed and have some salt and pepper on hand.  
Heat your grill to medium high.

Instructions:
Once the grill is to temperature, kill the heat and put the fennel bulbs on the grill.  Gently brush some olive oil on and follow up with salt and pepper to taste.  Close the grill and return in five minutes.  Then flip the fennel and repeat the oil, salt and pepper.  
How do you know when it's done?  You should be able to drive a fork through the heart of the bulb with ease.  The fennel should not be on the grill for more than ten to fifteen minutes.  Just like all green veggies,  the bulb should illustrate a deeper hue of its true color when cooked. 

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.