Little Fields Farm

867207 Township Road 10 Bright, ON, N0J 1B0 Canada

226-927-4440

A diverse small-scale farm growing vegetables, cut flowers, pasture-raised chicken, turkey, pork, and eggs using ecological and regenerative farming practices.

You can sign up for our CSA to get a share of the harvest, or order from our online store and pickup on the farm or at one of our partner locations: Cafe Pyrus Outpost in Waterloo, Storm Stayed Brewing Company in London, and Willibald Distillery and Brewery in Ayr.

Sauteed Fennel, Leek and Zucchini

February 28, 2017  /  Claire Poulton

Recipe by Tania Burr

1/3 cup toasted walnuts chunks
1 garlic clove, finely grated
2 Tbsp fresh lemon juice
3 Tbsp olive oil, divided
1 cup coarsely chopped fennel (optional)
1 large leeks, green-sliced into 1 inch segments, white-chopped
1 zucchini halved and sliced
1/2 cup (lightly packed) fresh flat-leaf parsley leaves chopped
Salt and pepper to taste


Sautee the white bulb of the leek with 1.5 tablespoons of olive oil. Add in the chopped fennel. Sauté for 5 minutes. Add in the green of the leek and the zucchini slices and sauté. Meanwhile, toast walnuts in a skillet or under the broiler. Add them into a medium bowl with garlic, lemon juice, 1.5 tablespoons of olive oil, parsley and salt and pepper. Mix well. Once sauté mix has reached the desired tenderness, mix the warm vegetables into the bowl with all of the other ingredients. Serve as a side dish. 
 

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