March 13th is daylight savings which means the promise of longer days

#BeavertonFarmersMarket

Longer days mean an abundance of produce. While it’s not warm enough to see berries, tomatoes, or summer squash. We, at the market, relish in all the unsung heroes of the vegetable world, like rutabagas, mustard greens, and fennel. We were standing in front of a giant mound of gorgeous fennel at Riverland Family Farms booth last week when Farmer Inder Singh told us something we found shocking. He said that he sells more fennel wholesale than he does in his farmers’ markets. We speculated that this might be because people do not know how to use fennel so we vowed right there and then to change this because if customers are not eating fennel they are missing out!

The Basics:

Fennel is a member of the carrot family although it is not a root vegetable. It forms a thick bulb above ground from which thin stalks grow, topped off by feathery leaves which resemble dill. Every part of the fennel plant is edible. It is at its peak in spring and fall.

When eaten raw, fennel has the texture of crisp celery with a fresh licorice flavor which is delicious used in slaws and salads, or by itself as a crudité. When cooked, fennel caramelizes, becoming mellow and sweet with a melt in your mouth texture.

Besides being low in calories, fennel is high in fiber and potassium. It is also an excellent source of Vitamin C, a water-soluble vitamin critical for immune health, tissue repair, and collagen synthesis. It is also a powerful antioxidant.

Mediterranean Quinoa Bowls with Roasted Fennel and Black-Eyed Peas (Makes 4 bowls)

“I’m always on the hunt for new ways to shake up the grain bowl,” says Marketing Director, Kate Laubernds. “I’m fortunate to have two young children that love vegetables so grain bowls are a staple of our weekly meal plan.” Kate shared her go-to recipe for the summer for a Mediterranean-inspired grain bowl. Pair with pita bread or chips and your choice of hummus from The Hummus Stop. You can also make a lemon tahini sauce to drizzle on top.

Ingredients

2 large fennel bulbs, sliced lengthwise ¼ inch
1 T. Olive Oil
Coarse salt and pepper
1 c. quinoa, rinsed
2 T. Olive Oil
2 T. fresh lemon juice
2 t. red wine vinegar
2 t. chopped fresh oregano or ½ t dried
1 clove garlic, minced
¼ t. salt
1 ½ c. cooked black-eyed peas, or one 15 oz can drain and rinse
1 small cucumber peeled and chopped
1 c. cherry tomatoes, halved
⅓ c. chopped fresh parsley
¼ c. chopped fresh mint

Directions

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a bowl toss fennel evenly with olive oil, spread over the baking sheet, and sprinkle with salt and pepper. Bake for 30 minutes, flipping halfway through, until tender and golden brown.
Meanwhile, cook the quinoa according to package directions. Transfer to a large bowl and allow to cool.
In a small bowl, combine the oil, lemon juice, vinegar, oregano, garlic, and salt, and whisk until well combined.
To the quinoa bowl, add black-eyed peas, tomatoes, cucumber, parsley, and mint, then pour the dressing over and stir gently to combine.
To serve, divide quinoa salad evenly among four bowls and top with roasted fennel. Serve with pita bread and your choice of hummus.

Find these vendors at the Winter Market