in this issue
Events This Week
Delicious Dishes
Brain Food: Dirt
Need Your Help!

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What's New Online
Take Action
Om Organics


Tasty Bites 11.30.04
Event updates each week; more extensive edibles every other

Events This Week

Meet the Producer: Steve Sando of Rancho Gordo
Sat, 12/4/04, 10:00am-10:30am
In front of the Ferry Building, Embarcadero/Market in SF; Free
Get the lowdown straight from the producer.

Shop With the Chef: Cindy Pawlcyn of Backstreet Kitchen and Mustard's Grill
Sat, 12/4/04, 10:30am-11:30am
In front of the Ferry Building, Embarcadero/Market in SF; Free
See and taste the seasonal produce local chefs are buying and cooking!


aka sweet fennel.

The stalky, crisp, layered bulb is the commonly used part of fennel. The celery-like stalks and dill-like fronds are sometimes used in soups or stocks. Every part of the fennel plant has a delicious, distinct licorice/anise flavor and aroma, which mellows when cooked.

Look for: Larger bulbs with a pearly sheen and fluffy fronds. Avoid fennel with split, shriveled, dry, or spotted bulbs, or those with the stalks cut off.

Storage: Refrigerate in a plastic bag for only a few days.

See pictures and read more fennel recipes in What's in Season - Greens/Stalks.

Delicious Dishes

Fennel bulbs are very versatile and can be eaten raw or cooked. They're often sliced into salads or as a crudité, or sautéed, braised, and added to sauces.

Check out the varied dishes our local restaurants are cooking with organic fennel:

Jojo: Fennel bisque w/ gruyere crouton.

Baywolf: Shaved artichoke, mushroom & fennel salad w/ parmesan cheese & truffle oil.

Greens: Grilled fennel pizza w/ roasted tomatoes, picholine olives, gruyere, fontina, & parmesan cheese.

Chez Panisse: Georgia white shrimp roasted in the wood oven w/ Meyer lemon & fennel.

Firefly: Grilled Mahi mahi w/ griddled fennel risotto cake.

Jardiniere: Liberty Farms duck breast w/ braised fennel & seasonal figs, creamy polenta & rosemary.

Send us your dishes, and we'll post them in our newsletter!

Brain Food

Your semi-weekly snack of knowledge.

This week's topic: Good ol' Dirt (aka Soil).

Healthy soil, healthy crops
What keeps soil healthy and fertile is a natural, diverse eco-system. This fosters good structure to hold water, and healthy microbes that produce nutrients and minerals. Together, these elements produce the most prolific, nutritious crops.

Harm from conventional practices
Growing a single crop year after year and continually using chemicals and synthetics deteriorates that healthy eco-system, and instead creates a pretty bleak environment to try to grow healthy agriculture.

The number of nutrient-rich microbes diminishes, the ground loses its ability to hold water, more run-off results, and the topsoil easily erodes.

According to the International Food Policy Research Institute (IFPRI), 60-80% of farmland around the world is "moderately to seriously degraded" and harmful to agricultural productivity.

Vicious cycle
Over time, the only way to maintain production levels is to use more fertilizers, which causes an even larger global problem. Conventional farming is not sustainable to soil health.

More about the benefits of organics.

Are you a knowledge binger? Read ahead about What's Organic?
Why Local?

Need Your Help!

Om Organics is a project of the San Francisco Foundation - Community Initiative Funds, and can only continue with the help of foundation grants and individual contributions. If you support sustainability in the Bay Area, please help us with your tax-deductible donation.

Any amount is appreciated!
You can make a donation:

  • via to
  • by credit card: via the SFF CIF donation page
  • by check: "Om Organics: Project of SFF CIF", 225 Bush St. #500, SF, CA 94104


© 2004 Om Organics 11.30.04-9