September 2007 Weekly Updates
(Please note: Archived material contains some out-of-date information. Check current portions of web site for details on current markets.)
Subject: [WCM-Friends] Westside Community Market Update
Date: September 27, 2007
Hello all,
Leaves are changing color, it is dark, very dark, when I get up in the morning, and I had to dig out some long sleeved shirts for my little ones this week (not that easy when they grow like weeds); I do believe it is finally fall. Did you see that harvest moon last night? When that pizza pie first comes up over the horizon, my goodness, it is spectacular.
And so the harvest is on. It's really on. Dick Green from Green's Pleasant Springs Orchard said it is a tremendous apple crop - he is actually shocked at the quantity and quality of the apples this year. He adds, " Almost two weeks early for the Jonagolds. Sonatas will already be at WCM Saturday. Macouns as big as softballs. Awesome Empires." It is great to see such enthusiasm even after a long treacherous weather season. And it is great to enjoy so many varieties of apples at the WCM; baking, cooking and eating apples. And apple cider too! I will have to make room in the freezer for a quart or two of that!
Talk about enthusiasm, get Bruce Workman of Edelweiss Creamery to tell you about his new cheese this week; a two year Emmenthaler. I could describe it for you but seeing Bruce's eyes light up is half the fun. I remember him using the words unbelievable and full bodied, no doubt I will have to try it.
I've also been noticing so many more varieties of winter squash at the WCM the last week or so. If you think you don't like winter squash, just try another kind, they can be very different in taste and texture. I put some winter squash tips in the recipe corner below, compliments of JenEhr Farms. Good tips. Start stocking up; in December you will be glad you did. You will find a lot of other great fall produce, too; garlic, kale, shallots, parsnips, sweet potatoes, leeks, brussel sprouts, pumpkins, gourds, celery and celeriac and more.
What else this week? I will warn you, though you have probably figured it out. The tender crops will be in short supply. Any remaining beans, cucumbers, eggplant, summer squash and the like will be snatched up early. Even tomatoes may not be as plentiful as the last few weeks. But the fall crop of lots of old favorites is here: radishes, lettuce, spinach and sugar peas. Yup, Pa Vang's stand has sugar peas! She is located on the south side of the east end of the market next to Flyte Family Farm's stand. AND, she also has Asian pears along with a wide variety of other veggies.
Swiss Chard: A great underestimated veggie that I have seen a nice supply of all summer long. It is sprinkled throughout the market and I always see some even after noon. I chop it up (stems too) and saute it in a bit of olive oil and whatever seasonings you like. I cheat and use a blend, usually Mrs. Dash or Janes Krazy Mixed Up Seasonings, sometimes even a dash of balsamic vinegar. And it is so good for you. From www.whfoods.com, If vegetables got grades for traditional nutrients alone, Swiss chard would be one of the vegetable valedictorians. The vitamin and mineral profile of this leafy green vegetable contains enough "excellents" to ensure its place at the head of the vegetable Dean's List.
Never fear, there are still all the staples around; sweet and storage onions, potatoes including fingerlings, mushrooms, carrots, beets, broccoli, sweet and hot peppers, cut flowers, herbs and herb plants, chrysanthemums and other perennials and blooming plants, meat including chicken, sausage and elk, honey, crackers, dairy including milk, cheese, yogurt, heavy cream and smoothies, processed goods like tomato soup, pickles and kraut, and a great variety of bakery including biscotti. I wish I would have had my camera last week - there was this little girl, maybe about four years old, eating a cookie bigger than her head. Her expression was pure joy as she told me she got "to pick it out". The WCM; a great place for the whole family!
And how about the streak of great weather Saturdays we've been enjoying all summer? Again, this week it is supposed to be SUNNY, 75 degrees and PERFECT. Join us for clear, crisp morning, a free hot cup of coffee and a smorgasbord of the best Wisconsin has to offer!
See you Saturday,
Joan for the WCM
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Recipe Corner
I made this recipe from Betty Crocker yesterday, it actually called for soy milk but I used regular 2% and it was wonderful. Leftovers this morning were almost better as the oatmeal was a bit more done. I cut the recipe in half, that worked great.
Baked Apple-Raisin Oatmeal
2 cups chopped unpeeled apples or pears (2 medium)
2 2/3 cups old-fashioned oats
1/2 cup raisins
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 cups milk
1/4 cup real maple syrup
Additional milk, if desired
Chopped toasted walnuts, if desired
1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir together apples, oats, raisins, cinnamon, salt, soymilk and syrup.
2. Bake uncovered 45 to 50 minutes or until most of liquid is absorbed. Pour additional milk over each serving; sprinkle with walnuts.
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Hard Squash Tips
· Most are a good source of vitamin A (beta carotene), vitamin C, niacin, phosphorus and potassium.
· Store at room temperature for several weeks. After cutting, wrap in plastic and refrigerate.
· Use uncut hard squash for a lovely, long-lived autumn display for your table.
· Bake unstuffed by cutting in half, scooping out seeds, and baking cut-side down in 1/2" water at 400°F until soft. Bake
stuffed squash right side up and covered.
· Good stuffing seasonings include cardamom, cinnamon, allspice, nutmeg, ginger, honey, brown sugar, maple syrup, fruit
juice, toasted nuts, raisins, apple, onion or parmesan cheese.
· Roast by cutting into chunks, tossing with olive oil and seasoning, then roasting at 400°F until lightly browned.
· Purée cooked squash to thicken soups and sauces.
· One-and-a-half pounds of trimmed squash provides about four servings.
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Subject: [WCM-Friends] Westside Community Market Update
Date: September 20, 2007
Good morning all,
So, the big question - did it freeze last Friday night? None of the vendors was quite sure last Saturday what the damages were as they were on the road to the market as the temperatures were still on the decline. And yes, there was definitely frost. Worse in some places than others, and lots of vendors were able to cover or pull lots from the field. You may have noticed some red eyes and even confusion adding or making change Saturday morning, as that may have been the longest Friday of the season. But, worth it to save some of that wonderful SUMMER produce. So, you will still have lots of choices at the WCM this Saturday. You will even still find SWEETCORN. Flyte family farm called last night to say they will have it! And maybe even next week...
But it won't last forever, folks, so make sure to come on out this week and you may want to get there early for the last of the tender goodies. Beans, melons, cucumbers, basil and summer squash will definitely be in short supply. I was pleasantly surprised to see some of the beautiful summer cutting flowers also survived the frost. You may even still find raspberries and Kopke's Fruit of the Bloom had grapes last week. They thought they might have some more this week.
One thing I've heard over and over again after the rains finally stopped in late August was how fast the weeds took over. As frustrating as it was, as all those weeds actually provided frost protection. I will never look at weeds with the same disgust again. It's great finding so many unharmed tomatoes, and you will still find lots of TOMATOES at the WCM. Again, though, they won't last forever, so if you just gotta make one more batch of salsa, do it sooner than later. Talking about salsa, did you see JenEhr Farms sells a salsa kit? Everything you need in one bag - tomatoes, tomatillos, garlic, hot and mild peppers, onions and cilantro.
It's hard to believe after a week of near 80 temperatures that autumn begins Sunday. Not hard to believe though as you take in the fall panorama of produce at the WCM. Lots of winter squash, chrysanthemums, apples (more and more varieties each week, including Honey Crisp), apple cider, pears, eggplant, peppers, kale, flowering kale, fall gourds, pumpkins, turnips, celery, celeriac, potatoes and sweet potatoes, and more. Along with some season-long staples; broccoli, carrots, onions, beets, radishes, greens and more.
Did you like our new biscotti vendor, DOLCI Italian-American Sweets? I have one problem with her...she didn't tell me to buy enough. I got the double chocolate, ate it all in the van on the way home. I was really looking forward to it with my Sunday morning coffee so this week I will put it out of arm's length. Luckily, I got a couple of other treats for Sunday. I made a trade with Joel at Hawk's Hill Ranch - onions for elk snack sticks. I know why he has won national awards, YUMMY! I enjoyed the mild stick while my husband gobbled up the hot one. Either way, definitely better than an onion with my coffee.
And this week we have another NEW VENDOR: Welcome George Kohn and family of West Star Farm in Town of Pleasant Springs, a MOSA certified Organic grower. They will have cut herbs, herb plants and vegetables, including salsify. Salsify is a root crop most commonly used in stews and soups, but you can also use the leaves...I'm not a salsify expert but I know where I can learn more on Saturday.
And of course the freeze didn't affect the WCM's great selection of bakery, meats, potted plants, perennials and nursery stock, honey, dairy including cheeses, milk, yogurt, and smoothies; all very plentiful!
Enjoy these fleeting days of summer, Saturday looks to be SUNNY and PERFECT. I'm not making this up, the weather people were throwing those words around! Come, enjoy a cup of free hot coffee and maybe a good scavenger hunt - you will be surprised how much you will find.
As always, a big thank you for your dedication to buying local.
See you Saturday,
Joan for the WCM
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Recipe Corner
Vegetable Spaghetti
These squash recipes are from Vivian Green at Pleasant Springs Orchard. She also notes to cook twice as much Italian sausage as you need, put half in the freezer and you have it ready when you need it!
1 spaghetti squash 2 1/2 -3 lbs.
To cook: Pierce squash in several places to allow for evaporation while cooking. Place whole squash in microwave oven and cook on high for 15 minutes turning once or twice. Or pierce, place in glass baking dish and bake at 350 degrees in conventional oven for 35-45 minutes. Remove and let stand 10 minutes. Cut squash in half lengthwise and remove seeds. With fork, gently pull flesh from squash and place in large bowl or platter. Can be served with following sauce:
Precook mild Italian Sausage, drain and place on paper plate. Heat 1T. olive oil in skillet and add 2 cloves chopped (minced) garlic, 1/2 c. chopped onions and 1/2 c. chopped green or red peppers. Saute until soft, about 3-5 minutes. Add 1 c. chopped fresh tomatoes and 2-3 cups tomato sauce, and add cooked sausage. Simmer 15-20 minutes and serve over squash. (Sauce can also be thickened with small can of tomato paste and topped with sliced mushrooms and grated parmesan cheese)
Two other quick recipes from Vivian (can use with any winter squash)
#1
Cook squash as directed above. Top with 2T. butter, 1/4 c. brown sugar, and 1/4 t. nutmeg or mace.
#2
Cook squash as directed above. Top with garlic salt and freshly grated parmesan cheese.
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Chilled Red Pepper and Tomato Soup with Cucumber Herb Salad
(Beth from Platt's Prairie Farm Produce received this from one of her customers and was kind enough to pass it on to me to share with all.)
1/3 c. extra virgin olive oil
4 cloves garlic, crushed
1 hot chile pepper, such as Thai or Jalapeno, halved and seeded
Handful cilantro
1 large onion, coarsely chopped
1/2 bulb fennel, coarsely chopped
3 red bell peppers, seeded and coarsely chopped
2 1/2 pounds ripe tomatoes, coarsely chopped
2 teaspoons sea salt
Garnish with chopped cucumber, halved cherry tomatoes, red and yellow pepper strips, fresh basil, min and cilantro leaves, and extra-virgin olive oil.
Preheat oven to 375 degrees F. Combine the olive oil, garlic, chile pepper and cilantro in an ovenproof pot and cook over medium heat until the garlic is golden brown, about 5 minutes. Add the onion and fennel and cook until softened, about 10 minutes. Then add the bell peppers, tomatoes and salt. Stir well and transfer the pot to the oven.
Bake, uncovered, stirring every 10 minutes or so, for 30 -40 minutes until the contents have collapsed into their own liquid and appear scorched on top. Remove the soup from the oven and allow it to cool for 20 minutes. Ladle the soup in batches, into a blender or food processor and puree until smooth. Pass the puree through a food mill or sieve. Discard the solids and refrigerate the soup for at least 3 hours.
Ladle soup into chilled bowls, top with the fresh garnishes and drizzle olive oil over it all. Serves 4.
Adapted from Keep It Seasonal, by Annie Wayte.
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Subject: [WCM-Friends] Westside Community Market Update
Date: September 13, 2007
Hi all,
Well, it's been quite a summer! First, there was twelve weeks or so of drought. Then four weeks or so of monsoon rains. And now, possible frost on Friday night - yikes! The average first frost in this area is about September 30th, but this summer anything's possible. I sometimes wonder exactly what we will remember most about this summer. When we shattered the rainfall records in August I remember seeing that May 2004 was the third wettest month ever recorded in Madison. Just three short years ago and we would have been knee deep (probably literally) in planting season and I don't remember. Ahh, the mind works hard to keep us sane...or insane, I'm not sure which.
So, there will be lots of busy pickers out there Thursday and Friday and you will still find most of those wonderful summer treats at the WCM this Saturday. Sweet corn (I saw some at a couple of stands even after noon last week), and melons, I am still seeing a lot of nice watermelons around, but not as many muskmelons. And raspberries, still raspberries, isn't that something? And, of course there are tons of beautiful tomatoes in all colors and sizes. You will also find cucumbers, hot and sweet peppers, eggplant, tomatillos, broccoli, cauliflower, carrots, beets, sweet onions, garlic, okra, new potatoes, shallots, swiss chard, kohlrabi, basil and other fresh cut herbs, fresh cut flowers, and more.
And now, the abundance of fall goodies. Lots of varieties of APPLES and apple cider, and WINTER SQUASH, late potato varieties, pumpkins, kale and the fall crop of radishes, lettuce and spinach is just getting started, just barely though, so you will have to get there early for those things. Talking about winter squash, do you have a favorite kind, or recipe. I would love to share your gems with all. Personally, I will be looking around for sweet potatoes - have there been any sightings yet?
To me, fall and chrysanthemums are synonymous and you will have a hard time picking from so many beautiful mums from a variety of vendors. There are also lots of other nice blooming plants, perennials, and nursery stock. Have you seen the distinctive trees at Morningwood Farms? It is a great time of year to plant.
Welcome back to returning vendor Future Fruit. I understand they have these pears called moonglows that are out of this world. They are certified organic, and also have a nice variety of apples and maybe even some apple butter.
I mentioned that Kindly Kraut would be back last week but unfortunately Andy was unable to make it as he was home with a sick child. He will be at the WCM this week. He emailed "I'll have types of sauerkraut (traditional, fennel kraut, and a kim chee type kraut), also I'll be selling "cabbage pickles" from a pickle jar....soon to have a seedless and also saltfree kraut."
And we have a NEW VENDOR this week: Let's have a warm welcome for Andrew Bonde and family of Randolph. "Bonde Bee" sells honey and beeswax candles, both hand dipped tapers and plain molded wax pillars and votives. Also, large and small blocks of beeswax as well as bee collected pollen. He also has assortment of fall vegetables. (You may remember Andrew from our first season.)
And another NEW VENDOR: Sandra Hunter of DOLCI Italian-American Sweets, LLC in Madison. Sandy will be at the WCM starting this Saturday with wonderful local biscotti. She will have a Double Chocolate; chocolate with white chocolate chips. A Spiced Walnut; fall spices with walnuts. And a Sesame Cookie; a vanilla cookie rolled in sesame. In her words "all her grandmother's recipes and all great coffee dunkers." Quite frankly, you had me at DOUBLE CHOCOLATE!
So please come, break out your favorite wool sweater and enjoy a crisp fall morning with a free hot cup of coffee and a side of your favorite bakery. Maybe a sticky bun, or danish, or tart; even pie bites are allowable for breakfast at the market. We've got so much great bakery, along with cheese and goat cheese, honey, crackers, eggs, meats including chicken and elk, milk, heavy cream, yogurt, smoothies, atmosphere and more!
One last note: The vendors have expressed their continuing gratitude for your overwhelming awareness and support during this crazy weather season. It has definitely affected many of our produce growers and others you wouldn't think of. For example, the heat and dry pastures affected the grazing animals and production. And when the rains finally came, animals were hesitant to go out to pasture. In short, thank you for coming out each week. It is very encouraging.
See you Saturday,
Joan for the WCM
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Recipe Corner
Chunky Potato and Ham Soup
This is a great fall soup. I was thinking about using cottage bacon from Jordandal Farms in it (I would dice it and fry it first). With that in mind you can get all the ingredients at the WCM. I can only imagine how good Blue Marble Milk will make it.
INGREDIENTS:
3 medium red potatoes, peeled, cut in small cubes
2 cups water
1/4 teaspoon salt
1/4 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
3 cups milk (I find whole milk makes a smoother soup)
1 cup shredded Cheddar cheese
1 cup cubed cooked ham
pepper to taste
PREPARATION:
Bring water and 1/4 teaspoon salt to a boil; add potatoes and cook until tender. Drain; reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
Melt butter in a medium saucepan over medium heat. Sauté chopped onion in the hot butter until tender. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well; add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.
Chunky potato ham soup serves 6 to 8.
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Subject: [WCM-Friends] Westside Community Market Update
Date: September 6, 2007
Hi all,
Welcome to fall, though it didn't feel much like it the last few days. I'm not complaining, it was good germinating weather. Yup, I just had to throw in the last of the radish seeds in my basket! I felt a bit robbed of the satisfaction of planting the last three weeks of August trying to sneak in some seeds between rainstorms. I have read in a few of the farm newsletters that I receive that others were still planting too. One said it may be a leap of faith, but also made the point that all farming is a leap of faith. I kept thinking about that as I gently pressed the warm soil over the tiny seeds. Here's hoping you will see some nice greens and radishes in a few weeks...
So, I bet some of you had an interesting week, your schedule and world turned upside down as school was back in session (I was extremely happy this week with our decision to send my oldest NEXT YEAR!). How about throwing in a dose of familiarity with a routine trip to the WCM on Saturday? We want to reward everyone for your dedicated patronage all year with the Westside Community Market's First Annual Customer Appreciation Day. Many vendors will be offering specials, just watch for the big orange sign at each stand. Although the surpluses aren't what they usually are this time of year due to the August monsoons, I think you will still find some great deals! A little token of our appreciation and a big thank you for your awareness and continuing commitment to buying LOCAL great food.
Talking about buying local, the Lynch family will be at the information booth from 9 to 10 a.m. on Saturday. They were featured in Wisconsin State Journal on August 28th (an article written by one of the WCM's favorite volunteers, Sandy Kallio). Jen and Scott Lynch held to a strict diet throughout August of foods found within a 100-mile radius. They will definitely be interesting to chat with. Jen sold cutflowers earlier this year at the WCM; stop in and say hi. And while you are chatting, help yourself to a free hot cup of coffee. Mary Devitt of Crossroads Coffee in Cross Plains (they have been brewing the coffee for the WCM most of the season), will also be in the info booth from 7a.m till 9a.m. or thereabouts.
Ok, on to the real business. What will you find at the WCM this week? I've said it the last couple of weeks and I'm sticking with it, there will be lots of TOMATOES! All kinds of big and small tomatoes. If you are thinking about canning, or salsa or drying some, this will be a great weekend for it. You will also find sweetcorn (though it went pretty fast last week), watermelons, muskmelons, cucumbers, sweet onions, potatoes, garlic, peppers (even big red ones this Saturday), eggplant, broccoli, mushrooms, tomatillos, celery and celeriac, beets, fresh basil and herbs, turnips, cutlowers and more. You may want to get there early for beans, lettuce, radishes, cabbage, and summer squash. And now all the fall stuff is arriving: the variety of APPLES and winter squash/pumpkins is growing each week. And, don't forget about apple cider.
Look for your favorite staples too! Farm fresh eggs, dairy, including milk, heavy cream, yogurt, smoothies and a wonderful assortment of soft and hard cheeses, meats including roasting chickens and elk, honey, granola, crackers, blooming plants, perennials, nursery stock, bakery including breads, pastries, cookies, tarts and more, processed goods including salsas, pickles and an elderberry syrup that Susan from Tart's tells me is great mixed with Sugar River Dairy's plain yogurt.
A few notes of interest:
Andy from Kindly Kraut will be back. You may have met him in May. To be honest with you, I tried to find him each week but he was always gone before I made my rounds. I know he was there though because lots of people have been asking when he will be back. I know for sure he has great sauerkraut...I will check him out early this Saturday!
Making salsa? Platt's Prairie Farm produce has a great mix of salsa peppers.
Bruce from Edelweiss Creamery will be bringing a regular medium wedge cheddar this week. That will make for a great slice of cheese on a fresh picked apple. Or on tacos! You can find everything you need for a taco feast this week at the WCM (ok, ok, except the shells).
Kim from Pasque Flower Farm will be back this and next Saturday with her native Wisconsin plants. And, fall is a great time for planting.
DeBlock Nursery is back for the third session with fall mums and other perennials.
Primrose Produce will hopefully have some Edamame again this week. I just like to say the word. What is edamame? Glad you asked. It is immature soybeans in the pods that you boil in water and serve whole. Ok, I read that...I've never had it, but with a little luck I will get to Cassie's stand early to check it out. I understand it is a great source of fiber and protein, both good things in a regular diet! Maybe you are an expert in edamame (see, I got to say it again), please share your knowledge with me!
Once again we want to thank you for coming out each week. I just saw the weather on all the Madison stations and they all agree. Saturday looks to be a beautiful fall day in Wisconsin; SUNNY AND 76 degrees, it doesn't get any better than that. ENJOY!
Oh, and one last thing - We've declared the Westside Community Market as a mosquito free zone, stay as long as you want!
See you on Saturday,
Joan for the WCM
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Recipe Corner
Our first recipe comes from Amy Kinast, WCM Assistant Manager (you can find her at the info booth or filling in at vendor stands if you have any questions). She writes: This recipe is from The New Laurel's Kitchen (a classic vegetarian cookbook), which states it is good with rice and a green vegetable such as broccoli. And goodness knows the WCM is known for its broccoli. Liking hot hot things, I pencilled in the margin "with Patak's chili pickle." Or just sprinkle on some little snipped or minced thin green chili peppers. The cookbook also has a similar recipe, but with sweet potato and some green pepper in it. I would use an easier-to-peel squash with smooth - not scalloped - sides. Butternut is one example.
Squash Malagushim
1/3 cup coconut
1/2 cup very hot water
1 teaspoon ground cumin
1/2 cup yellow split peas
1 cup water
2 1/4 pounds winter squash (6 cups cut)
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon black mustard seeds
2 teaspoons oil
Cover coconut with very hot water. Add cumin and set aside.
Cook split peas in water until soft, about half an hour. Be sure they are covered with water as they cook, but try to end up with as little extra water as possible.
Peel squash, remove seeds, and cut in 3/4-inch cubes. Cook in as little water as possible. When half cooked, add turmeric and salt.
Mash split peas with cooking water.
Puree coconut and soaking water in blender 3 minutes or until very smooth. (This step can be omitted, but it makes a much nicer dish.)
Mix peas, coconut, and squash. Simmer a few minutes.
In a small, heavy pan, heat oil and add mustard seeds. They will begin popping like popcorn. Cover and listen: the instant the frantic sound of popping dies down, turn the seeds into the squash dish and mix well.
Serves 4.
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The second recipe is from Kristen at Blue Moon Community Farm. She credits the famous Moosewood Cookbook. As you can see making pesto is extremely simple and it is great on your favorite pasta, or this time of year, new red potatoes!
Basic Pesto
3 cups packed fresh basil leaves
3-4 large garlic cloves
1/3 cup pine nuts or walnuts, toasted
1/3 cup olive oil
1/3 cup parmesan
Place the first couple ingredients in your blender or food processor and gradually add the rest. Finish with salt and pepper to taste.
She also notes: When I make my pesto, I usually freeze the finished product in ziplock bags. I freeze the bags flat so that when the time comes to use some, I can just break off a hunk (the oil in the mixture makes this possible even when it’s frozen). Others prefer to freeze it in ice cube trays and then fill a bag with frozen cubes for later use. Any way you make and preserve it, pesto is a great way to extend the season with something that is easy to make and will remind you of summer during the cold winter months.
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A bonus recipe for Customer Appreciation Week!
This is from Kay at JenEhr Farms. She got it from Zorba Paster, a local family doctor who co-hosts a show on WPR called "On Your Health".
CHICKEN IN FENNEL SAUCE
4 Chicken breasts
Salt and Pepper to taste
3 Fennel bulbs, cut into quarters
1 Tbs Olive oil
3 Tbs Shallots, finely chopped
3 Tomatoes, cut into quarters
1 Cup Vegetable stock
2 Tbs Dill
1 tsp Coriander seeds
For Chicken
Season to taste, and either grill or sauté chicken to your
liking.
For Sauce:
Steam the fennel for 5 minutes until slightly tender. In a
separate sauté pan, heat the oil at medium high heat. Add
the shallots and cook until soft. About 1 minute. Add the
tomatoes, fennel, and vegetable stock. Reduce heat and
cook for about 10 minutes.
Remove from heat and stir in dill and coriander.
To serve:
Top each chicken breast with about one quarter of the
fennel sauce. Servings: 4
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