I have taken a hiatus from my oven during our recent heat wave. After working outside, the last place I want to be is over my hot stove. This makes menu planning for week 5 a new type of challenge. Use my entire box, 2 dozen farm fresh eggs, heat up the house as little as possible, and create a flavor explosion for my mouth. Week 5’s box is packed full of old friends, broccoli, cauliflower, carrots, and cucumber, to name a few. There is also a stranger in the midst. Fennel. I did a little research and discovered Fennel dates all the way back to 500 BC. The Greek word for fennel is marathon. The Battle of Marathon was fought on a field of fennel. This hardy perennial flavors absinthe, wards off fleas, and helps soothe digestive troubles. Prometheus brought fire to man in a fennel stalk. Impressive herb!
I adapted a recipe I found on Loon’s website to make a cool fennel egg spread for a get together I was having. AMAZING!!! It also made use of the array of fresh veggies in my box, my abundance of eggs, the kitchen stayed cool, and I learned a bit of Greek. Eis Igian!
6 Eggs
Fennel stalk
Scallions (4ish)
3 dollops of Greek Yogurt
Squirt of Dijon Mustard
Sprinkle of salt and pepper
Splash white wine vinegar (from your Vinegar Crock)
Assortment of fresh veggies for dipping
1. Boil eggs,(in a Flameware saucepan) peel, and coarsely chop.
2. Finely chop scallions, fennel bulb, stalk, and 1/2 the leaves.
3. Blend everything
4. Chill
Enjoy with your favorite veggies, crackers, in a sandwich, or by the spoonful. If you would like a more precise recipe visit Loon’s website.
