Veggie Share for the week of July 21!

This week's veggie share includes mesclun and zucchini from Pitchfork Farm, fennel and green beans from Healthy City Farm, cucumber and gold bar squash from Screamin' Ridge Farm, loose beets from Digger's Mirth, loose carrots from Arethusa and an herb bunch from Sugarsnap!

Don't forget to check out our online Food Basket cookbook. It keeps growing! This week's newsletter also features a recipe for fennel. Other ideas for fennel are thinly sliced in salads, lightly sauteed with olive oil, salt and pepper and my favorite, bruschetta!

Fennel and Tomato Bruschetta

1/2 # roma or plum tomatoes
1/2 cup finely chopped fennel
1 Tbsp chopped fresh mint
1 shallot
1/2 tsp fennel seeds
Your favorite bread!
1 Tbsp plus 1 tsp olive oil
Salt and Pepper to taste.

Combine the first 5 ingredients in a bowl. Season with salt and pepper. Grill or toast bread and then lightly brush with oil. Top each bread slice with the fennel/tomato mixture. Enjoy!

Also, if you have a great recipe that you would like to share, email it over to Jennica at jennica@intervale.org and she will post it on our online cookbook!