Fennel and squash

A quick note on the squash - the yellow and green are interchangeable in recipes - so even when a recipe calls for zucchini, which is a green squash, you can use the yellow ones too. I like using a combination because it looks so pretty. Don't peel them! The skins are tender and contain a lot of important vitamins and minerals. There are several really nice summer squash recipes on this site. One of my favorite summertime meals is Warm Summer Squash and Sausage Salad. It is a one pan dinner and perfect to do now with the wonderful heads of romaine lettuce we are receiving.

Fennel makes its first appearance in our share this week. Fennel is in the parsley family, and provides good amounts of vitamin C, iron, fiber, and potassium.

All parts of the fennel plant—bulb, stalk, and the feathery fronds—are edible, and will add texture and flavor to salads, slaws, pastas, and more. Thinly sliced raw fennel bulb adds a sweet licorice flavor and crunchy texture to salads. To slice the bulb, stand it on the root end and cut vertically with a sharp knife or mandolin. To soften the flavor of the bulb, try braising, sautéing, roasting, or grilling it.

Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Fennel and seafood form a delicious combination. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. There are many fennel recipes on this site - both raw and cooked. Or, try the new recipe Salmon and Fennel with Roasted Lemon Vinaigrette using your Wild for Salmon fish!