Are you familiar with a CSA? It stands for Community Supported Agriculture, and allows you to get fresh, seasonal fruits/vegetables from a local farm throughout the season– for one flat cost! Eating seasonally might sound like the latest buzzword, but it’s super beneficial for several reasons. The food is close to home, the most fresh, and therefore much higher in nutrients in general. It’s also amazing to support your local farmers and ends up being very cost efficient. Plus, it feels like Christmas picking up your goodies every week!

I have always wanted to join a CSA and haven’t gotten around to it for a couple of reasons. The main one being that I live alone and was always worried it would be too much food. And secondly, well, that would come down to laziness of not picking out a local farm and just going for it. So when Deep Root Farm approached me to join their CSA for the summer/fall season and share how I’d use my produce weekly in my own life.. I was thinking, “Umm.. twist my arm!“.

It’s only been a couple of weeks, but I’ve already tried several foods that I wouldn’t normally pick up at the store (and the small size share has been perfect). Not to mention, their farm uses organic practices and so everything is crazy fresh. Most CSA’s will give you a box every week of what’s in season, but if you come to one of their local market stops throughout the week, you get to pick out your own box! That makes a my Type A self very happy.

Ok, now onto the food. This last week, I went to pick out my items and saw the fennel lying there looking beautiful. The thing is.. I’ve never had fresh fennel because it’s dried counterpart has a very licorice-strong flavor– something I’m not a fan of at all. But I wanted to try the fresh version and had read that if you roast it, that flavor tones down a lot.

This roasted fennel salad came together so fast and is the perfect summer night meal or side dish. I used fennel, snow peas, and baby kale all from Deep Root Farm. The fennel became sweet + nutty and the added homemade croutons really just take it to the next level. All in all, this dish makes me feel like I’m sitting on the Italian Riviera so I’m pretty happy that I’ve added fennel into my life!

The measurements are really loose and up to you depending on how big you want this salad to be. The amounts I used are a rough estimate and serves 2 people (or 1 very hungry person).

Servings 2

Ingredients

2 large fresh fennel bulbs
1½ cups snow peas
2 cups baby kale or arugula
¼ cup roasted pepitas
2 slices fresh sourdough bread
fresh parmesan
lemon juice
olive oil

Instructions

Heat the oven to 400. Line a sheet pan with parchment paper.
Cut the tops of the fennel off (save for garnish or use as an herb for other things!). Slice the bulbs lengthwise and then cut out the thicker root area. Slice into ¼ inch pieces. Add to the pan and drizzle with olive oil, salt and pepper.
Cut your favorite bread (I used a rosemary garlic one) into large chunks. Coat in olive oil and toss/squeeze the bread so it can soak up the flavors. Spread onto separate pan.
Cook the fennel for about 25 minutes (until golden and a little crispy) and the bread for 10-15 minutes.
While the fennel and bread cools for a few minutes, toss the baby kale and snow peas with olive oil, lemon juice and plenty of salt and pepper. Arrange on a plate or into a bowl. Add the fennel and croutons on top.
You don’t have to toast the pepitas (pumpkin seeds) if they didn't come that way, but I like to do so in a small frying pan for 5 minutes just to get them golden and release more flavor. Add them on top along with shaved parmesan and more lemon juice.
I also like to add pieces of the fronds (top of fennel that looks like dill) on top for added garnish and a little flavor.