In today's hilbarn boxes, you'll find red fantasy potatoes from Wayne in Holwell; kale and pak choy from Alan at Northdown; carrots, red onions and parsnips from Glen and Dinah in Scottsdale; baby spinach from Brighton; Shearwater bean sprouts; organic roquette from York Town, and a recipe for Fennel Pasta to go with Va and Pheng's Florence fennel (left) from East Devonport.
FENNEL PASTA (makes 2 to 3 serves)
250g spaghetti or other long noodles
2 Tbsp. olive oil
3 cloves garlic, thinly sliced
1/4 tsp. red chilli flakes
1 bulb fennel, halved and thinly sliced
1 tsp. fennel seeds
1/2 tsp. salt
1/2 cup white wine
1/4 cup finely chopped flat-leaf parsley
Parmesan, pecorino, or asiago cheese for garnishing
Bring a large pot of salted water to a boil and cook pasta until tender, reserve 1 cup of the cooking liquid before you drain the noodles. Heat the oil in a large frying or saute pan. Add garlic and cook, stirring, until it just starts to turn golden and brown at the edges. Add chilli flakes (or fresh chilli), stir to combine. Add fennel, fennel seeds and salt and cook, stirring, until fennel softens a bit, about 2 mins. Add wine, cover, reduce heat to medium low, and cook until fennel is quite tender, about 5 minutes. Stir through parsley. Add drained pasta and reserved pasta liquid, stir to combine, increase heat back to medium high, and cook until most of the liquid is absorbed/evaporated and all the flavors combine, 2 to 3 minutes. Serve with plenty of parmesan, pecorino, or whatever hard cheese you like on top of your pasta.