CSA members, Newsletters, Recipe

Heirloom Tomato Salad with Fennel Pollen Dressing


  • 2 heirloom tomatoes, rough cut into 1-inch cubes
  • 4 cups crusty bread (Italian or French loaf), cut into 1-inch cubes
  • 1 cucumber, cut into 1/2-inch cubes
  • 1/2 red onion, chopped
  • 1 cup very thinly sliced broccoli greens
  • 1 cup fresh mozzarella, cut into 1/2-inch cubes
  • 1 bunch fennel blossoms
  • 1/4 to 1/2 cup olive oil
  • 1 tsp honey
  • 2 lemons


  1. Toss bread with olive oil and bake in oven (or toss in skillet) until golden brown (your aiming for a soft crouton)
  2. Add tomatoes, cucumbers, onion, greens in large mixing bowl.
  3. To make the dressing, whisk olive oil, honey, lemon juice and pollen together.
  4. Add crusty bread and cheese, toss again.
  5. You can let sit for 15-30 minutes if you want to let the flavors soak into the bread, otherwise, eat and enjoy!
CSA members, Newsletters, Recipe

Thai pesto soba salad



  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)


  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.

Shaved Fennel, Cucumber and Orange Dill Salad

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Recipe of the week, June 19:
Shaved Fennel, Cucumber and Orange Dill Salad


  • 1 medium bulb of fennel, shaved (about 3/4 cup)
  • Sliced cucumbers
  • 1/4 cup fresh dill, chopped
  • 1/3 cup julienne sliced sun dried tomatoes packed in oil, drained
  • 1 large orange, peeled and segmented, and pulp squeezed of its juice
  • Salt
  • Pepper
  • Olive oil for drizzling


  1. Take the fennel bulb and cut it in half lengthwise. Place on a mandolin and carefully slice the bulb into thin slices or shavings. Adjust the thickness to make it as thin as possible. This may also be done using a chef’s knife. Slice thinly until about 3/4 cup is reached. Add to a mixing bowl.
  2. Add in the sliced cucumbers, chopped dill and julienne sliced sun dried tomatoes.
  3. Top with the orange segments and squeeze the remaining pulp from segmenting into the bowl over the vegetables.
  4. Add in salt and pepper to taste, along with about 1 to 2 teaspoons of olive oil.
  5. Toss the ingredients together and enjoy!

Recipe from http://suite101.com/renee-shelton

CSA members, Recipe

Roasted Fennel and Carrots with Pecorino

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Check out this recipe from HFO members Aerin and Craig!

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/234436

Roasted Fennel and Carrots with Pecorino

  • 4 fennel bulbs (about 3 1/2 pounds) cut horizontally into 1/3-inch-thick slices, plus 2 teaspoons chopped fronds
  • 2 large carrots, peeled, cut diagonally into 1/3-inch-thick slices
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup grated pecorino cheese
  • 1/3 cup extra-virgin olive oil


Preheat oven to 375°F. Lightly oil 13x9x2-inch glass baking dish. Layer sliced fennel and carrots in dish, sprinkling layers with salt and pepper. Sprinkle with thyme, then cheese. Drizzle with oil. Bake until vegetables are tender and top is golden brown, about 1 1/4 hours. Sprinkle with fronds.