Fennel

I love summer. It is so easy to eat well and healthy with this abundance of local food. Our CSA bag this week included lettuce, squash, white and red onions, cabbage, corn, kohlrabi and fennel. I have never bought or cooked fennel, but I've heard of it. I used some last night in our salad (the green tops are much like really big dill) and it has a very nice flavor. Julie mentioned that she uses it in pasta, so guess what's for dinner tonight? I'll probably make whole wheat organic fusilli with sauteed veggies and leftover chicken. Yummy!