CSA Produce of the Week, March 6, 2017

FennelFennel is mostly used as a spice from their seeds but the bulb of the vegetable is also widely used. This vegetable is packed with an array of health benefits that include its antioxidant factor, immune support, while promoting cardiovascular and colon health. The top three nutrients that fennel provide are Vitamin C, fiber and potassium. In addition, fennel is also filled with phytonutrients such as anethole which are its antioxidants. Anethole helps reduce inflammation and helps stop the formation of cancer cells.

Recipe of the Week

Fennel Soup

Yield: 4 Servings
(recipe courtesy of ADAMGODES)

Ingredients:
¼ cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) container vegetable broth
Salt and pepper to taste

Directions:
Melt the butter in a large skillet over medium heat.
Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes.
Pour in the broth, and simmer until fennel is tender, about 15 more minutes.
Ladle into soup bowls, and season with salt and pepper.

References:
Preedy, V. R., Watson, R. R., & Patel, V. B. (2011). Nuts & seeds in health and disease prevention.
London: Academic Press.
http://allrecipes.com/recipe/84847/fennel-soup/