and eggplant.Good Morning! I spent most of the day sick and in bed yesterday. I hate that.I slept for 10 hours last night
and now I am up and ready to do something. Heading off to the store for cleaning products. I've used the last of the dishwasher soap and only have one Tide Pod left.![]()
My second box of veggies from Fresh-To-You arrived last night. This time I included a dozen eggs with my order. I got lettuce, tomatoes, celery, butternut squash, kale, carrot, cabbage, leeks and...
fennel![]()
and eggplant!![]()
I think their might be an Eggplant Parmigiana in my future and a fennel fond frenzy for the hens. The carrots came with a lots of tops and they love those too. I am actually going to try to use the fennel in a recipe which I make that usually calls for onions. I feel well enough to do a little experimenting today. Bring on the scalloped leek and fennel casserole!
I look forward to how the casserole comes out.
They grow up too fast. I'll have a 16 year old next week.
Oooooh, sounds interesting. I will have to try that next time I get some fennel.Fennel is really good cut in chunks and roasted with onions(same size chunks), a few garlic cloves, EVOO, & your fav seasonings & salt & pepper. Also good sliced and used in place of celery. Just 2 ways I like to use it.
Sounds strange, but I'll try almost anything once.I remember something about steeping Fennel in a syrup to make candied fennel that sounded interesting - possibly this
http://www.epicurious.com/recipes/food/views/candied-fennel-topped-lemon-cake-352317

