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Fennel - 1 bulb
$5.00
| • Cut off the greens and store the bulbs in a paper bag in the refrigerator for up to two days. Store the greens refrigerated and wrapped in plastic. • Wash the bulb and the greens just before using. • How to prepare fennel • Fennel and Rainbow Chard |
| Fennel can be cooked or eaten raw. Slice the bulb and braise slices in olive oil and broth. Use the greens as a garnish, like dill. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are better sautéed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. Try a Healthy Sauté: Heat 5 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add mustard greens, cover, and sauté for 5 minutes. Toss with Mediterranean Dressing: 1 tablespoon of lemon juice, 1 medium clove garlic (pressed or chopped), 3 tablespoons of extra virgin olive oil, salt and black pepper to taste. |
Various Growers
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Lancaster Farm Fresh Co-op
Carrots - Orange - 1 lb
$4.00
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Lancaster Farm Fresh Co-op
Potatoes - Yukon Gold - 1 lb
$3.25
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Various Growers, PA/ MD
Lettuce - Green or Red Butterhead - 1 head
$4.00
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Various Growers
Broccoli - 1 bunch
$4.25