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Fennel

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Fennel, redolent of anise, has a texture close to celery or onion with a refreshing but highly flavorful crunch that holds up well even with longer cooking times. If the licorice flavor is too much, it can be tamed and sweetened with roasting. Make sure to use all the parts! The bulb is the most common part called for in recipes, but the stalks can be used in place of celery in many dishes or used as a bed for grilling or roasting meats and fish. Fennel may come with or without stalks!

Use to top white pizza; shave thinly for salads; pair with fresh citrus.


Roots to River Farm, New Hope PA

Female-owned and operated, founder Malaika Spencer fell in love with farming early on in life, and dedicated herself to learning how to restore overworked land and ecosystems while providing the most nutrient dense produce possible. Because of this, Roots to River Farm aims to transcend the economic, ecological and cultural devastation created by the industrial agriculture system by providing high quality certified organic produce directly to its local community. They believe that good farming is a public service, and want to provide a product that is of the highest quality, the most nutritious, beautiful and affordable while also offering a connection between consumers and the farm.


In addition to being certified organic they utilize resilient agricultural techniques such as reduced-tillage, intensive cover cropping, integrated pest management, occultation, contour tillage, and organic compost applications to create a farm that provides the community with incredible food while also nurtures the soil and ecology of our farm and the people who work there.

Wrap the bulb in either plastic or a damp towel and store in the crisper drawer of the fridge. It will keep for up to a week, but use it as soon as possible for optimal flavor. 

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