Week 4 of Field Goods

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I was on vacation for the last 12 days, so my apologies for my lack of posts! Today I picked up my fourth bag of Field Goods vegetables. It was a great haul this week!

Mixed Cherry Tomatoes
Radicle Farm, New York, NY

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Sweet Cherries
Bitner Singer Orchards, Appleton, NY

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Fennel
Barber Farms, Middleburg, NY

Kale and Salad Mix
Juniper Hill Farm, Wadhams, NY

Sun Dried Tomato and Basil Pesto Chevre Cheese
Palatine Valley Dairy, Nelliston, NY

The Fennel, with its long stalks and flowing fronds sticking out of the bag, gave me a start. For a moment I wasn’t sure what it was because it was so big. After a quick google search, I decided to roast it in the oven with olive oil and Parmesan. When in doubt, roast! With the texture of an onion, the roasted fennel was tender and sweet, with a hint of licorice flavor. I wasn’t sure I was going to like it, but it turned out fantastic.

 

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Chopped fennel bulbs before roasting

 

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Fennel after roasting

 

Health Benefits of Fennel

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Fennel is low in calories, and very low in Cholesterol. It is also a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. The folic acid in fennel is important for DNA synthesis and cell division. So it is especially important for pregnant women to get adequate amounts of Folate in their diet to prevent neural tube defects. Other health benefits of fennel include promoting bone health, lowering blood pressure, and it may reduce the risk of heart disease and cancer.

Recipes Using Fennel

Roasted Fennel With Parmesan 

15 Fennel Recipes Even a Licorice Hater Can Love

Caramelized Fennel

Cooking With Fennel: Tips for Using the Whole Head