CSA 2026 SPRING WEEK 2

From Our Farm

Bok Choy

Broccoli

Carrots, Sweet Baby

Chard

Fennel

Lettuce, Milagro

Peas, Snow

Turnips, Tokyo

From Our Partners

Squash, Zucchini / Yellow – Urban Vegetable Project

Try out these great recipes we found around the web that feature items from your share:

Roasted Fennel and Snow Pea Salad

Ingredients:

• 1 lb fresh fennel
• 3 tbsp olive oil
• sea salt
• ground black pepper
• 1 lemon
• 2 tbsp pumpkin seeds or sunflower seeds, toasted
• 5 oz. snow peas

Instructions:

1. Preheat the oven to 450°F (225°C).
2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad