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Delivery 7/31

Updated: Oct 3, 2019

Green and white fennel bulbs and fronds.


  1. Blueberries

  2. Fennel

  3. Flat-Leaf Parsley

  4. Mesclun

  5. Zucchinis

  6. Sheep's Milk Cheese (Harbringer or Erstwhile varieties)


  1. Montana Blueberries - Plains (WMGC)

  2. Root to Rise Gardens - Wilsall

  3. Lowdown Farm - Moiese (WMGC)

  4. Chance Farm - Four Corners

  5. Amaltheia - Belgrade

  6. Tucker Family Farm - Victor (WMGC)


Featured Recipes

In case these items are unfamiliar to you:

  • Mesclun is a mixture of young salad greens that can include any combination of leaf lettuces, arugula, spinach, endive, chard, frisee, or mustard greens, among others. It's best eaten fresh just as you would a lettuce mix or spring mix.

  • Fennel is a relative of celery with an anise or licorice flavor. The bulb, stalks, and fronds are all edible, although the stalks are often just used whole to flavor roasted meats or stocks. Fennel can be eaten raw, pickled, or cooked in any number of ways. For raw preparations, slicing it thin is usually best. Cooking it (roasting, braising, grilling, or sauteing) will mellow the flavor, and I'd recommend trying that if you don't care for it raw. It's a common ingredient in Italian cooking, and also pairs well with fruit in a refreshing salad, or with meats such as fish, chicken, or pork.

Fennel & Zucchini: Dressed Raw

Adapted from NYTimes Cooking. Serves 4

What you'll need:

1 fennel bulb, plus some fronds

2-3 zucchini, sliced into long, thin ribbons with a vegetable peeler

Juice of 1 lemon, plus a little zest

2 Tbs olive oil or other light oil

1/4 C flat leaf parsley, roughly chopped. Sub mint or basil or a mix

1/2 C shaved parmesan, pecorino romano, or other hard cheese. The Harbringer could work!

Salt and pepper to taste

Cut the fennel top (stalks and fronds) from the bulb and set aside. Remove the very base of the bulb (the root end) as well as any tough or damaged outer layers and discard. Cut bulb in half, then slice thinly crosswise. Toss the zucchini ribbons and sliced fennel in a bowl together with the lemon juice, zest, and oil. Add chopped herbs, shaved cheese, salt and pepper, toss again and taste. Adjust seasoning, oil, or lemon juice as desired. Serve as a side dish.


Fennel & Zucchini: Grilled

These 2 ingredients could pair well in many dishes, including a gratin or roasted vegetable combo. But turning on the oven in August is a lot less appealing than the grill. You could prepare this simply with olive oil, a little salt and pepper, and chopped herbs on top, or you can use the same ingredients as the raw preparation to brighten it up with a dressing.

What you'll need:

2-3 zucchini, cut into 1/4" thick slices or wedges

1 fennel bulb, halved and cut into 1/4" thick slices or wedges

oil to coat

salt and pepper to taste


1 Tbs olive oil for dressing

Juice of 1/2 a lemon, plus some zest

1/4 C parsley, roughly chopped

1/2 C parmesan shavings or other aged hard cheese

Fennel fronds for garnish

Heat your grill or grill pan to medium-high heat. Toss sliced zucchini and fennel in a little oil, salt and pepper to coat and grill for 3-5 minutes on each side, or until they char a bit and are tender. Serve as-is, or dress it with a little more oil, lemon juice and zest, herbs, shaved cheese, and fennel fronds. Serve as an appetizer, alongside grilled chicken or fish, or with a big summer salad.


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