Recipes

LET'S GET COOKIN'

[cooked-tags child_of="fennel"]
This delicious soup can be made vegan (by omitting the cream and using veggie stock), and is the perfect accompaniment to those "first-sweater-nights" in early Fall.
Beth Davis-Noragon is the owner and operator of the Grovewood Tavern. She is an amazing chef and a lovely person. A longtime supporter of Fresh Fork Market, you should stop by and visit her sometime! Here is her version of a Greens Soup, which tastily incorporates loads of those greens that fill up your Summer bags.
The feathery and beautiful fennel fronds can be eaten raw in salads, juiced, or turned into a flavorful pesto!

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