Rain or shine, and it was definitely raining, the cooking demo went on last Saterday featuring luffa squash from Flats Mentor Farm, fennel bulb from Farmer Dave’s, and a lovely onion from Kelly’s Farm. These three veggies, cooked in a helth few tablespoons of olive oil and enhanced with just a pinch or two of salt and a teaspoon of maple syrup from Akermann’s Maple Farm enticed at least a few folks to grab some luffa and fennel for their own.
As with any sautéed dish, the amount of each ingredient is flexible, and, truth be told, the amounts used on Saturday did not get written down. But, here are some “good enough” guesses:
- 3-4 tablespoons olive oil
- 1 medium onion, chopped
- 2-3 tablespoons finely sliced/chopped fennel bulb
- 2-3 cups chopped luffa squash
- a pinch or two salt
- a teaspoon maple syrup
Heat the olive oil and cook the onion on medium until starting to get soft. Stir in the fennel, followed by the luffa squash, and continue cooking until soft and even a bit caramelized, if desired. Sprinkle with salt and maple syrup, give a few stirs, let cook for another minute, then serve.