Week one of our CSA was a great success. Twenty-six sacks of vegetables arrived ...Read more >
Our May Supper Club, last night, brought together two dear souls, and cu...Read more >
Haven's Kitchen is very excited to be hosting our very own CSA site this summer,...Read more >
Everyday the staff at Haven’s Kitchen gathers around the farm table in our tea...Read more >
We love fennel for so many reasons! It’s crunchy and sweet, bright and satisfying, local and keeps well. It’s a wonderful winter vegetable that stores just about as well as onions, and can stay fresh in your refrigerator for many weeks to offer you something raw and crunchy in the doldrums of winter.
All parts of the plant are edible, from fronds to bulb. We like to reserve the fronds and use as garnish or as a replacement for dill. In addition to its lovely and delicate flavor, fennel is very healthy and is a great aid to digestion. Our favorite way to eat fennel is in this raw salad using citrus, raw celeriac, and a nice bright olive oil. This recipe was featured in our Quick and Healthy Soups, Salads, and Sandwiches cooking class.
Recipe from Chef Ashton Keefe. Simply delicious.
Fennel and Celeriac Salad (Serves 12)