Community Table Visitors This week's community table
This winter, the Market is sponsoring a free table for various community organizations each week at the market.
This week, we have Medford Special Education Parent Advisory Council (SEPAC). The SEPAC is a volunteer organization of parents/guardians who have children with special needs for parents/guardians who have children with special needs. Their motto is "Where Everyone Belongs" and they advise the District on matters that pertain to the education and safety of students with disabilities by seeking input from the Special Education parent members. The Medford SEPAC provides resources, education and support to you, our community, as we advise the School District on matters regarding the safety and education of our children.
Market Manager's Musings This week's market run down
We have about 20 vendors coming to the market this week, all bringing you tons of local goodies. And we are excited to have JannaBees, Spring Brook and Stillman back with us this week and for the rest of the season!
You must taste the meats fromStillman's. They are a small, artisan family farm dedicated to producing the best tasting, most nutritious and sustainable meats and poultry. Personally, I love their whole chickens and bacon!
Please stop by the manager's table for more information on our frequent shopper program and pick up your punch card.
fennel bulbs, stems removed (reserve the fronds), bulbs quartered lengthwise, each quarter cut crosswise into ⅛-inch-thick slices
Freshly ground pepper to taste
Tbsp. Pernod (see Note)
Tbsp. chopped fennel fronds
cup heavy or light cream
Preheat the oven to 250 degrees.
Place the char fillet, skin side down, on a large rimmed baking sheet lined with parchment paper. In a small bowl, mix together 2 tablespoons of olive oil and the fennel pollen. Drizzle the oil mixture over the fish and rub it in gently with your fingertips. Season the fish with a little salt. Set the char in the oven to roast for 25 minutes.
While the char is roasting, sauté the fennel. Put the remaining tablespoon of oil and the butter in a large skillet and set the skillet over medium heat. When the butter is melted and begins to sizzle, add the sliced fennel and stir to coat it thoroughly with the butter and oil. Sauté the fennel for 8 to 10 minutes, or until it is just tender. Raise the heat to medium-high and pour in the Pernod. Cook, stirring for a minute or so, until the Pernod has evaporated. Stir in the fennel fronds and cream. Boil briefly, until the sauce has thickened slightly. Turn off the heat and cover the pan to keep the fennel warm.
Check the fish for doneness. It is done when an instant-read thermometer inserted in the center registers between 125 and 130 degrees, and when the flesh is opaque pink and flakes slightly. The flesh should be barely firm to the touch and not at all hard or dry.
Using two wide spatulas, carefully transfer the char to a large serving platter. Spoon the warm sautéed fennel over the fish and serve immediately.