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Fennel, Scallion, and Egg Spread

July 23, 2011 By Valerie

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.

 

 

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Filed Under: Recipes Tagged With: clay coyote, clay pot, cooking, Cooking In Clay, cooking with clay, cookware, csa box, egg salad, fennel, flameware, foodie pots, greek history, greek yogurt, homemade vinegar, hutchinson mn, local food, loon organics, organic produce, scallions, stovetop, vegetarian dish, vegetarian recipe, Vinegar, vinegar crock

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