Sunday, March 15, 2009

Fresh Produce of the Month

Hello everybody! March is already half gone, so we'd better hurry and publish the announcement for the new Fresh Produce of the Month (FPOM) event! However, before doing so, let me direct you to Simona's blog, where the wonderful roundup for the last FPOM is held. Last version was centered on 'Citrus fruits -- all but lemon and oranges'. Give a look at the delicious recipes she has collected.

For this next event, we switch back to vegetables, and before it's too late, we'll catch the ending part of the season of.. fennel! You can choose any part of the fennel you want to showcase in your recipe -- everything is valid, from the bulb to the leaves to the seed! It is a very common plant here, and it grows so well that you could almost consider it a weed. However, it is not that widely used as it would deserve to be. So, give it a try!
(picture of the fennel from

If you are inspired to participate (and I hope you are), here are the simple rules:

1. Publish a post on your blog with a recipe involving fennel. Add a link to the announcement (either this one or the one on Simona's blog) and mention that it's an entry for the Fresh Produce of the Month event. Feel free to place the logo on your post.
2. Send me an email with a link to your post, your blog homepage and your name at chemcookitATgmailDOTcom. Specify 'Fresh Produce of the Month: Fennel' as subject. A photo is optional, though helpful.
3. If you don't have a blog just send me an email with your recipe and, if you have a picture of the food you made, that's great: I will add it to the roundup as well.

The deadline for entry submission is April 15th, 2009. I will post the roundup soon after.

Note: If you don't receive an answer to your email or a comment on your post within two days of sending me the email, please contact me again: sometimes email messages get lost in cyberspace.


Simona Carini said...

I love fennel, raw or cooked. And I love the smell of fennel. Great choice of theme!

Ferdzy said...

Gosh, fennel is only in season here in the fall. :( Much as I love fennel.

MilenaSt said...

Davvero una bella idea: se riesco ad acquistare i finocchi partecipo di buon grado all'iniziativa

Laura said...

Simona mi ha portato fino a qui. Abbiamo in comune l'Italia, la Bay Area, e la passione per la cucina!

Vado a leggere il tuo blog!

Laura said...

se vieni dalle Langhe dobbiamo parlare formaggio! Il Caseificio delle Langhe ha dei formaggi incredibili. Adoro il formaggio La Tur, e piu'recentemente ne ho assaggiato uno di solo latte di capra, che meraviglia!

chemcookit said...

Lenny, I hope you can still make it :)

Laura!! Che bello! Non vedo l'ora di parlare di formaggio :) Capra.. mm :)
L'hai trovato da Cheeseboard?