SELLMEYER FARM NEWSLETTER

CSA box day today! Today everyone will be getting eggs, tomatoes, cucumbers, zucchini, potatoes, apples and eggplant. I decided to give everyone a break on the okra! The half shares will be getting their fennel today.

Here's a recipe I found in my "From Asparagus to Zucchini" cookbook!

ZUCCHINI, FENNEL, AND ANDOUILLE PIE
1/2 Tbsp. butter, softened
3 Tbsp. bread crumbs
1 Tbsp. olive oil
3/4 cup diced onion
3/4 cup diced fennel bulb
1 tsp. minced garlic
2 cups diced zucchini
1 link (4 oz.) andouille sausage
1/2 tsp. crushed fennel seed
salt & pepper
3-4 oz. Swiss cheese
3 large eggs
1/2 cup milk
for garnish: diced roasted red pepper, chopped black olives, or chopped fennel leaves
Heat oven to 350 degrees. Generously grease a pie plate with the butter. Sprinkle bread crumbs over buttered areas. Heat olive oil in skillet over medium flame. Add onion, fennel, and garlic; saute until vegetables are partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt & pepper to taste. Saute until zucchini is tender, 3-5minutes. Spread mixture on platter; cool 10 minutes. Meanwhile, grate cheese; sprinkle 2/3's of it into pie pan. Beat eggs with milk in bowl. Stir cooled vegetable mixture into egg mixture; pout into pie pan. Sprinkle remaining cheese on top. Rim outer edge of pie filling with garnish choice. Bake until set, about 30 minutes. Cool 10 minutes before serving. Makes 6-8 servings.