Tuesday, May 4, 2010

Roasted Fennel and Potatoes

We stopped in on our neighbors Rancho Garbanzo recently and swapped some victuals. Jeremy gave us some delicious fennel and chard freshly picked from his garden.

Following Jeremy's suggestions, I roasted the fennel and potatoes with a bit of olive oil, balsamic vinegar and salt. After the potatoes and fennel started to brown, I added about four cloves of garlic to roast for another 5-10 minutes. When I pulled it out of the oven, I added some freshly picked oregano from our garden. A tasty treat on our dinner table.

I ate the last of the potatoes and fennel with a freshly laid egg that came from Backwards Beekeepers Amy and Russell newly laying chickens. Thanks for your generosity. It was delicious!


  1. It looks lovely! And I really like that you ate the last of it with a fresh egg - I feel like eggs end up accompanying so many of our meals made from the garden. So delicious. Your bread was beautiful - so chewy and nutty and just a little sweet. One morning Jeremy treated me to some great french toast made with it. Yum. Thank you so much for the trade!!

  2. You're welcome, Rachel. So glad to hear you enjoyed the bread. French toast from homemade bread sounds perfect. Using eggs, of course.

  3. ooo will have to try. did you use your yukon golds? we've been enjoying ours, slices thin--not quite chip thin--roasted with olive oil and herb de provence.

  4. We did not use our Yukon golds. They are still growing. I'm looking forward to eating them soon. Thinly sliced with olive oil and herb de provence sounds like a delicious way to eat them.


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