ITEMS
Macintosh Apples
Fennel
Delicata Squash
Petite Roma Tomatoes
Extra Sharp Cheddar Cheese
Dozen eggs
PRODUCERS
Moss Farm - Rollins
Chance Farm - Bozeman
Amaltheia Organic Produce - Belgrade
Gallatin Valley Botanical - Bozeman
Lifeline Farm - Victor
Black Dog Farm - Livingston
Roasted Delicata & Fennel Frittata
Serves 6. Serve with a side of your favorite simple salad, and perhaps a slice of good bread.
1 delicata squash, halved, deseeded and thinly sliced crosswise into crescents
1 fennel bulb, stalks and root end removed, thinly sliced crosswise - reserve some fronds
3 Tbs olive oil
3/4 tsp kosher salt, divided
1/4 tsp fresh cracked black pepper
1/4 C shallot or onion, sliced thin
12 eggs
1/4 C whole milk, 1/2 & 1/2, or the like - or sub 1/2 C sour cream or full fat plain yogurt
3/4 C extra sharp cheddar, grated or chopped small, divided -sub gruyere or another cheese
1/4 C shallot or onion, minced or sliced thin
Whisk eggs, milk, 1/2 tsp salt, and pepper together in bowl until well combined. Stir in most of the cheese, saving some for the top. Set eggs aside.
Adjust oven rack to upper-middle position, 5-6 inches from top element, and turn on the broiler to preheat.
In a 12-inch cast-iron or other 12-inch oven-safe skillet, heat the oil over medium heat until shimmering; add the delicata, fennel, and 1/4 tsp kosher salt and cook, stirring once or twice, until squash starts to brown but is not quite tender, ~6 min. Add shallot or onion and continue cooking until it softens slightly, another 2-3 min.
Add egg mixture to skillet and use a spatula to gently stir and scrape bottom of skillet until large curds form and spatula begins to leave wake, but eggs are still very wet, ~2 min. Shake pan to distribute eggs evenly and let cook without stirring for ~30 seconds more.
Add remaining cheese to top and slide the skillet under broiler. Broil until frittata has risen and surface is puffed and spotty brown, 3-5 min. Remove from oven and let sit ~5 min or so while the eggs continue to set. If you think it needs a little longer in the oven, that’s fine. Cover top loosely with foil to prevent burning, if needed.
Top with a sprinkle of fennel fronds, if desired, the cut into wedges and serve.
Tomato & Fennel Soup ( w/ optional cheesy croutons)
From Melissa Clark’s adaptation, NYTimes Cooking. Serves ~6. Skip the croutons and make grilled cheese, if that suits you better.
7 Tbs butter, divided, or use a combo of butter and olive oil
1 fennel bulb, stalks and root end removed, thinly sliced crosswise - reserve some fronds
1 large onion, halved, peeled and thinly sliced
2 tsp coarse kosher salt
3-4 garlic cloves, finely chopped
1/2 tsp chile powder
3 Tbs Pernod (anise-flavored liqueur) - you could try subbing white wine, or omit entirely
4-5 C tomatoes, chopped - you will need additional tomatoes. If using canned, a 14.5 oz can = roughly 2 C chopped fresh tomatoes
1 1/2 C water
1 C chicken or vegetable broth
1 tsp black pepper
For Croutons (optional)
6 slices of fresh baguette
1 tsp fennel seeds
2-3 oz sharp cheddar, thinly sliced (Or use any cheese you like; the recipe originally calls for Brie)
Melt 6 Tbs butter in a large pot over medium heat. Add fennel, onion, and 1/2 tsp salt. Stir to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, ~20 min.
Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, ~3 min.
Pour in tomatoes, water, and broth. Bring to a simmer and cook gently, uncovered, for ~30 minutes. Season with remaining 1 1/2 tsp salt and the black pepper.
Purée soup in batches using a blender or immersion blender until smooth. Or, run it through a food mill.
Transfer soup back to pot over medium heat; simmer until slightly thickened, 5-10 more min. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm until ready to serve.
If making croutons: Heat oven to 350 F. Spread bread slices on a large baking sheet. Bake until lightly golden, ~10 min.
Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2-3 min. Add remaining 1 Tbs butter to melt in the pan and swirl to combine.
Adjust oven temp to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with cheese. Return to oven and broil until bubbly and golden, ~1 min.
Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.
Additional Recipe Suggestions
Cucumber, Fennel, & Apple Salad w/ Yogurt & Walnuts (kind of like a Waldorf)
Egg Salad w/ Fennel (yep, same link as above)
A couple simple Fennel & Zucchini combos here if you're rich is summer squash