Email from a member:
If there are members who still have cauliflower, they can make giardinera. All of the ingredients came in one basket with the exception of the banana pepper. Cauliflower, onion, Carrot, celery, red peppers, cucumber, banana peppers, enough white vinegar diluted slightly with water to cover veggies in jar, and sea salt! Pack cut veggies in jar. Boil vinegar water and salt. Cool slightly and pour over veggies. Process for storage or cool completely and refrigerate to enjoy now
-the Noisy Rabbit
This is how we used our fennel. Based on some recipe reviews, we substituted lime juice for the lemon juice and a regular cucumber for the English variety. It was delicious as a side dish, but we think it would also be wonderful with tortilla or pita chips.
3 large cucumbers, peeled, halved lengthwise, seeded, and slice thinly (use a mandoline, if you have one)
1 shredded or sliced CARROT
2 jalapeno peppers, seeded and chopped ( I didn’t add this because of the kiddies, but I did put crushed red peppers in my
serving to give it that Thai kick.)
1/4 cup chopped cilantro
½ onion – sliced thinly
1 clove garlic, minced
1 small red bell pepper – sliced
1 TSP salt
Zest of one lime
2 Tbsp. freshly squeezed lime juice
1/4 cup white sugar
1/2 cup rice wine vinegar
1 tablespoon canola oil (I used olive oil)
1 Tbsp. soy sauce
1/4 tsp. white pepper
1. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved.
2. Then add everything else; toss to combine.
3. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).
4. Sprinkle cilantro and/or chopped peanuts on top before serving.
– Maverick Hampton