1 small head fennel, cored and cut into thin slices
1/3 cup sliced roasted pepper
1 green onion, thinly sliced
Black olives for garnish–pitted and sliced
Vinaigrette mixed with either pesto or tapenade to echo flavor in
sandwich
Toss ingredients together and season to taste with salt and pepper; serve with sandwich.
Yield: 2 servings
Recipe by Michelle Urvater
Tons of photos from the Hauters and our members. If you have photos to share, please let us know or post them on Facebook and tag the farm.
Members are welcome to come out and hike or even help with the farm on certain days. Check here to see what events are coming up at the farm.
We love visitors, but we have a few bits of information before you head on out to the farm. We have regular open farm days throughout the season.
Your first year in a CSA program can be a bit daunting. What do you do with these new vegetables? Our recipes section is ready to help you.
