Jun 022013
 
  • SERVINGS 4

Ingredients

  • 2 medium fennel bulbs
  • 1 cup all-purpose flour, for dredging
  • 1 1/2 cups fresh bread crumbs, for dredging
  • 2 teaspoons coarse salt, plus more for seasoning
  • 3/4 teaspoon freshly ground pepper, plus more for seasoning
  • 3 large eggs
  • 1 1/2 cups Green Pasture coconut oil, just enough to yield about 1/4 inch in the pan

Directions

  1. Remove tops and fronds from fennel bulbs. Slice each bulb in half widthwise. Cut each half into slices about 1/8 inch thick.
  2. Pour flour into a medium bowl and bread crumbs into another. Season with the salt and pepper. Crack eggs into a third bowl; whisk until frothy. Season with salt and pepper. Dredge fennel lightly in flour, then in egg, and then in bread crumbs, shaking off excess after each step.
  3. Heat oil in a large saute pan over medium heat. Check to make sure the oil is hot enough by tossing a pinch of flour into the pan. If the flour sizzles, the oil is ready.
  4. Fry fennel slices until golden brown on each side, about 30 seconds per side, working in batches so as not to crowd pan. Drain on paper towels; season with salt. Serve hot.
Jan 222013
 
Purple and Green Kohlrabi

Purple and Green Kohlrabi

by Devin Hunter, F2F Market Coordinator

Kohlrabi is a strange looking vegetable that tastes an awful lot like broccoli stems. They come in green or purple and can be eaten raw or cooked. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and cauliflower than to root vegetables.

Customers are forever asking us what to do with these tasty sputnik-shaped veggies. I found this great recipe from the Stone Barn Center in upstate New York. I hope you enjoy it!

Roasted Kohlrabi for Four

Treat kohlrabi like Brussels sprouts or turnips and roast it for a simple, delicious fall side.

4 bulbs kohlrabi
2-3 tablespoons olive oil
salt and ground pepper

Preheat your oven to 450 degrees.

Trim the ends and leaves and peel the tough, outer skin (about 1/8-inch) off each bulb.

Evenly dice the bulbs (or you can cut them into fries!).

In a large bowl, toss kohlrabi with olive oil, a good pinch of salt and ground pepper (you can always taste for saltiness and add more) until evenly coated.

Spread in one layer on a cookie sheet or shallow baking pan.

Bake for 15-20 minutes, stirring once or twice for an even browning.

Serve hot and enjoy!

Jul 232012
 

We are in the heart of summer fruits and vegetables and the market is overflowing: corn, tomatoes, peaches, plums, watermelons, cantaloupes, honey dews, raspberries, blueberries, blackberries, figs, grapes, squash and eggplant — 8-10 varieties weekly! Peppers, onions, potatoes, beans, cabbagesGrab and Go boxes are available every day filled with the best the market has to offer.

Tomatoes of all varieties are in season grown right here at BusFarm — Heirlooms for salads and sandwiches, romas for sauces and to sun-dry, big red slicers for sandwiches (try our Henricos vs Hanover!), Sungold cherry tomatoes sweet as candy.

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