Tuesday, July 10, 2012
beginning of harvest
It's that time of year again when harvest has begun. Bryan is a busy bee and I'm always finding creative ways to use up all the stuff he brings home for us [got any ideas? Send em my way!]. Lately we have bees wax, lavender, the last of the oranges, the start of the apples, cabbage, fennel, figs, apricots and white peaches. The bees wax we'll turn into candles, the lavender we made into lavender sugar [SO yummy in tea!], orange juice, apple juice, veggie juice, risotto, fig jam, and dried apricots and peaches. It's weird to think that things are just going to speed up from here.
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My favorite way to cook fennel: Cut off leaves, halve, blanche (boil for only 5 minutes), place flat side down in a buttered pan, drip a bit more butter over fennel or simply turn once or twice to coat, salt and pepper, sprinkle with grated cheese, bake. We make a meal of it with toasted bread.
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