Home About Products Our People Market Report Recipes Industry Contact Roasted Fennel with Garlic & Herbs Prep: 8 mins Cook: 30 mins Serving: makes 6 servings Ingredients: 2 large bulbs fennel 3 tbsp olive oil 2 cloves garlic minced 3/4 tsp salt 1 tsp black pepper 1 tsp thyme 1/4 cup parmesan Instructions Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) Remove any of the stalks from the fennel bulbs and then cut them in half lengthwise. Cut each halved fennel bulb into 1 inch thick slices and arrange the slices on a parchment paper lined baking sheet ensuring that they are all laid out evenly and do not overlap. In a bowl combine the olive oil and minced garlic and brush it over the sliced fennel and then sprinkle the thyme, salt and pepper overtop to ensure they are all well seasoned. Bake the fennel in the oven for 20 minutes. After 20 minutes if using parmesan, sprinkle it over the fennel and then return the tray to the oven to bake for another 10 minutes. After 30 minutes of baking the fennel should be tender and caramelized on the edges. Serve warm Recent Posts Persimmons November 16, 2021 Pomegranates November 2, 2021 Asparagus Tips October 26, 2021 Fall Recipes October 19, 2021 Opal Apples October 12, 2021 Corn Chowder with Sun-Dried Tomato Soup October 12, 2021 Knutzen Farms October 5, 2021 Pumpkins October 5, 2021 Designed by The Market Press

Home About Products Our People Market Report Recipes Industry Contact Corn Chowder with Sun-Dried Tomato Soup Prep: 20 mins Cook: 25 mins Serving: makes 4 – 6 servings Ingredients: 1 Tbs of olive oil or 2 Tbs butter 1 small sweet onion chopped 1 red pepper chopped 2 garlic cloves minced 2 ribs of celery chopped 4 cups of fresh corn kernels (cut from 6 ears) yellow preferably, divided 1 ½ cups of yukon gold potatoes chopped ¼ cup of sun-dried tomatoes 4 cups of chicken or vegetable stock 2 cups of milk Salt and pepper to taste ¼ cup of chopped chives and corn ribs for garnish Bay leaf or paprika Instructions In a large stockpot, heat oil or butter. Stir in onions and garlic. Don’t brown. Add celery. Stir in chopped sun-dried tomatoes. Cook for another 2 minutes. Stir in potatoes, two cups of corn, and broth. Salt and let simmer for 15 – 20 minutes until potatoes tender. In blender or food processor, puree remaining corn and milk. Stir in puree along with black pepper. Let simmer for another 10 minutes until the soup thickens. Top with chives and corn ribs. Recent Posts Persimmons November 16, 2021 Pomegranates November 2, 2021 Asparagus Tips October 26, 2021 Fall Recipes October 19, 2021 Opal Apples October 12, 2021 Corn Chowder with Sun-Dried Tomato Soup October 12, 2021 Knutzen Farms October 5, 2021 Pumpkins October 5, 2021 Designed by The Market Press