Fruit / Vegetable Salad

From the Vegetable Box: Fennel / Apple

From the Farmer’s Market: Persimmon

From my pantry: Salt, Pepper, Vinegar, Oil, and Mustard

Vinaigrettes: mix 2 spoons of oil, 2 spoons of vinegar, ½ spoon of mustard (any mustard), salt and pepper.

Salad: sliced fennel, apple and persimmon thinly and mixed it right away with the vinaigrettes. Taste and add some more salt if needed.

Fennel

The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw.

Apple

There are more than 7,500 known cultivares of apples, resulting in a range of desired characteristics. Different cultivars are bred for various tastes and uses, including in cooking, fresh eating and cider production. 

Persimmon

Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.

The American Persimmon is native to the eastern United States and is higher in nutrients like vitamin C and calcium than the Japanese Persimmon. Its fruit is traditionally eaten in a special steamed pudding in the Midwest and sometimes its timber is used as a substitute for ebony (e.g. in instruments).