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Roasted Red Potatoes with Fennel
  

Ingredients

1 lb Baby Red Potatoes
5 cloves garlic
1 fennel bulb, julienned
1/4 tsp sea salt
Extra Virgin Olive Oil
Salt and Pepper to Taste




Directions

  1. Preheat oven to 400 degrees.
  2. Wash potatoes and chop into quarters. Do not peel.
  3. Combine potatoes, garlic, fennel bulb, and sea salt in a large bowl.
  4. Drizzle with virgin oil and toss until potatoes are well coated.
  5. Place potatoes on a cookie sheet and salt/pepper lightly, if desired.
  6. Bake until fork tender, about 30 minutes.
2007-2009 Recipe Index
What's in Season

Some of the items you will find this week at the market include:  banana peppers, basil, beef brats, beets, bell peppers, bell peppers, bok choy, broccoli, cabbage, carrots, catfish, cheese, cherry tomatoes, chocolate white espresso cookies, cupcakes, dilly beans, edamame and so much more! Next week at the market Stram’s Fresh Fish will return (and then every two weeks after that). Jimmy Hudson says to watch out for sweet potatoes in the fall, plus he will bring okra and Jerusalem artichokes to the next market. Polly from Polly Janes Pickles and Jams has a unique thing going in that she uses vegetables purchased from NFM vendors to make her products. 

The vendors at your Northside Farmers Market appreciate your business.  Their hard work provides all of us with fresh, local, nutritious food! 

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Market, Inc., Madison, WI
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