Week 8 Pickup

• Basil (2 oz)

• Chives (3-4 oz)

• Summer squash (2)

• Red potatoes (2 lbs)

• White onions (2 lbs)

• Fennel bulb (whole with fronds)

• Cabbage (1 head)

• Kale (4 oz)

• Broccoli or Okra 

A perfect recipe for a picnic:

Chicken and Fennel Salad

3 - 4 c cooked chicken, chopped or shredded
          (if you don't have chicken already made, two breasts poached will work, or try substituting tofu, "raw"  or cooked however you like)
5 T mayonnaise
2 T plain yogurt
zest from 1/2 lemon (optional)
juice from 1/2 lemon
1/2 t fennel seeds, toasted & crushed (optional)
1/2 t salt
1/4 t pepper
1/4 c fresh basil, chopped
1 fennel bulb, fronds trimmed & chopped
       (save the fronds for flavoring soups, sauces, or try eating them on a salad)

1. Mix everything but the basil together. Cover & chill until ready to serve.
2. Before serving mix in the fresh basil.

Makes 4 servings. Good on rolls or wrapped in a tortilla.