In a very sweet gesture, a colleague at work gave me a bunch of fennel. I wasn't sure what to do with it. Advice on the web ranges from eggs to potatoes. Last night, I sauteed onions, mushrooms, and garlic, to which I added steamed broccoli and potatoes. Once the veggies were in a bowl, safely away from heat, I tossed them in a sauce of chopped fennel, half the juce of a lemon, salt, pepper, and half a teaspoon of chipotle chile powder. We served it over brown rice. Not too bad.
On the side, we had our famous Greek salad. And for dessert, we had cherries, which are in the markets right now at great prices (not sure if they're coming north from central or south america or east from washington state), chopped watermelon, and baklava. Mr. P buys the baklava in a large tray a couple of times a year. We split it up, freeze it in small quantities, and then defrost some before dinner every now and then.
A little while ago, I bought one of those whole grain pizza crusts. Tonight, we'll have it topped with tomato (canned organic), tomatoes, garlic, mushrooms, blue cheese, and walnuts. Oh, and Greek salad on the side.
And tomorrow, we start up at the farm. No idea what's coming, probably lots of leafy greens to begin with, and who knows what other surprises we'll get. Two weeks ago, we were weeding spinach and trellising peas. Not sure when we'll see the vegetables of our labors, even.
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