Jamie says: We ventured to our first farmer’s market in South Florida this Saturday. It was the Plantation Farmers’ Market (open Saturdays from 8 AM to 2 PM at Volunteer Park, 12050 W Sunrise Blvd). It was pretty small compared to the farmers’ markets in Italy and Gainesville, but it was still nice to go and purchase “local” produce (which at this location meant, from the US).
This fennel in this recipe wasn’t from the farmers’ market (I stopped at Publix afterwards), but we did get a nice picking of produce- bananas, shallots, a funky shaped red bell pepper, Japanese eggplant, tomatoes, huge leeks and grapefruit, and tiny cucumbers.
Speaking of farmers’ markets, I entered a family photo in a contest for a gift card to a great farmers’ market in Davie called Flamingo Road Nursery and Farmers Market. If you don’t mind, please take a second to “like” my family photo on Facebook. I would really appreciate it. To return the favor, I promise to blog some good recipes, too!
Back to the fennel… it was so tender and absolutely delicious without adding anything else besides oil and salt. Ah, nature at it’s finest.
The roasted fennel was an awesome topping on my turkey burger, too.
- 1 large bulb fennel
- extra virgin olive oil
- sea salt
- Preheat oven to 350 °F.
- Slice end and leaves off fennel. Cut fennel into 2″ pieces.
- Drizzle olive oil and sprinkle sea salt on top. Toss to coat.
- Bake for about 40 minutes or until tender. Enjoy!
- Nutrition note: Fennel is a good source of vitamin C, fiber, and potassium, according to Fruits and Veggies More Matters, a trust-worthy site.