So since we did not get out to the Michie Market last week, we went yesterday evening! The thunderstorms waited until after the market, which was perfect! We always look for recipes for our food demonstrations that include local fresh vegetables or fruit. This week, our vegetable focus is fennel.
Although I have seen chefs prepare fennel in different dishes on TV, I am not sure if I've ever actually tried fennel. We went to the grocery store to get ingredients for a recipe I found for Orange and Fennel Salad. We shared this recipe with people so they could learn one way to use fennel since there is so much of it ready around at this time of year!
We got lots of compliments on the fennel salads and I personally liked the version with peaches better than the orange recipe, although they were both good! I was pleasantly surprised with the fennel flavor as well. It smells a lot like licorice, but the flavor was much more mild than I was expecting.
The recipe is pretty simple! I am attaching it below.
Orange and Fennel Salad
Total Time: 10 min
Yield: 4 servings
Ingredients
1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled (or peaches)
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries (or raisins)
(optional) Feta Cheese for topping
Directions
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.
Our Finished Products
Our Table Display
Fennel Salad with Oranges
Fennel Salad with Peaches
Fennel
Serving Samples
Showing what ingredients we used in our dish.
Customers at the Market
Happy Customers :)
We had a good turnout!
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