Rosemary Lemonade and Broth Braised Fennel

We woke up this morning to rain drops falling on the roof, and glorious grey skies.  That lovely smell of rain is in the air, and everything is green and vibrant.  Even so, summer is barreling towards us.  The blossoms have mostly dropped off the trees, and tiny fruit is beginning to grow on the branches.  The walnuts and figs are leafing out, and the tomato starts sit in the greenhouse, patiently waiting their turn and reminding us of the heat to come.  This week we are sending you two recipes, one (Rosemary Lemonade, recipe adapted from With a Measure of Grace, by Blake Spalding & Jennifer Castle) to cool and refresh when the scales first tip in favor of summer. Our second recipe, a warming fennel dish from Dorie Greenspan’s Around My French Table, will work while you wait for the heat during our last few days of spring. Happy spring equinox to you all!  

--Jenna Muller


Rosemary Lemonade
4 cups simple syrup (see below)
4 cups fresh lemon juice
10 cups water
All the rosemary from your box

Broth Braised Fennel
1 cup chicken or vegetable broth
1/2 cup water
2 garlic cloves, smashed
1 strip lemon zest
1 bay leaf
2 rosemary sprigs
salt and freshly ground pepper
all the fennel from your box, leaves trimmed and bulbs halved


Rosemary Lemonade
Make the simple syrup by combining 4 cups water, 4 cups sugar in a saucepan.  Bring to a boil, and stir as the sugar dissolves.  You can use less sugar if you want it to be more tart.  Boil undisturbed and uncovered for 10 minutes.  Remove from the heat and add the rosemary (no need to remove it from the stem).  Let the mixture steep for 1 hour.  Add the lemon juice, and stir it all up!  Serve over ice.

Broth Braised Fennel

Put all the ingredients except the fennel in a medium saucepan with a cover, seasoning the broth well with salt and pepper.  Bring to a boil, cover and reduce the heat and simmer for 5 minutes.  Add the fennel, cover and simmer until they are easily pierced with a knife (about 15 minutes or less).  Remove the fennel from the broth and place in a warm bowl, and continue to reduce the broth until it reduces slightly.  Spoon the broth over the top of the fennel and serve.