Saturday, September 14, 2013

Week 14 Sept 7

This week we received fennel again, which I love using.  Being at the right place at the right time meant I was given 2 other box members' fennel also, so I really had an abundance.  There were also radish seed pods, which the kids recognized because of Traci's teachings at the Tahsis Community Garden.  She had the whole school over there last week, digging potatoes, saving seeds, fighting back the blackberry bushes, eating kale chips, zucchini chips and beet chips and having a great time.
    

Fennel green apple slaw, recipe here:  Tangy apple fennel slaw  it was tasty served along side Reuben sandwiches.

We enjoyed the watermelon

The patty pan squash might have been from last week, but very good sauteed up with zucchinin and sweet basil Italian sausage and onions.

I am the co-ordinator for the Breakfast Club at our local school, and we average about 20 free breakfasts each school morning.  A regular favourite is a baked egg dish similar to a strata or a fritatta.  It comes out differently every time I bake it depending on the ingredients at hand.  This week some fennel and scallions made it in there with some Italian seasonings, cheddar and some leftover croutons.  They loved it.  A bunch of kids were curious about fennel and when they smelled it they did notice it's resemblance to licorice.    


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