Wholistic Woman
Embracing a whole life approach to wellness
I found myself with an extra fennel bulb wondering what to do with it. So I flipped through some cookbooks (actual cookbooks, I love feeling the paper!) and discovered this recipe in The Simple Art of Eating Well. As a bonus, it used zucchini as well! This time of year you can never have too many recipes …
This is one of my favorite recipes from the cookbook From Asparagus to Zucchini. If you haven't had fennel before (as I hadn't, before I started my CSA a few years ago), it's worth giving it a try--if you like licorice flavor, that is.
Last week since I was out of state I gave my CSA share for the week to someone else. So, I had the unique experience of going to the farmer's market and buying whatever I wanted. Ha! I knew I would make this soup, since I usually only get one fennel bulb at a time at the CSA and this requires three.
Although listed as a winter recipe in Simply in Season, I actually used spring vegetables--all from tonight's CSA pickup--for this side dish. The cabbages are mini cabbages, which I love since they are the perfect size.
