Lots of good stuff in my CSA this week and new recipes!!!

I got my CSA today and have lots of yummy food and new recipes planned for the next few days .... roasted potatoes and fennel, roasted chicken with lemon tyme, apple fennel slaw and cabbage lime and cilantro slaw (this should go well with the left over chicken and also with sloppy joes).  I am including the recipes in this blog so you can venture out to the farmers market this weekend and buy your goods.  However, these are all new recipes so I cannot rate them (except the roasted chicken).  Enjoy!

Apple Fennel Slaw
Ingredients
1 medium-sized fennel bulb, thinly sliced
1 large Granny Smith apple, cored and thinly sliced
2 carrots, grated
2 tablespoons raisins
1 tablespoon olive oil
1 teaspoon sugar
1/2 cup apple juice
2 tablespoons apple cider vinegar
4 lettuce leaves
Directions
In a large bowl, combine the fennel, apple, carrots and raisins to make the slaw. Drizzle with olive oil, cover and refrigerate.
In a small saucepan, mix together the sugar and apple juice. Place over medium heat and cook until reduced to about 1/4 cup, about 10 minutes. Remove from the heat and cool. Stir in the cider vinegar. Pour the apple juice mixture over the slaw and stir to combine well. Chill thoroughly. Serve on lettuce leaves.

Cabbage Lime Cilantro Slaw
Ingredients
1/2 large head of red cabbage (or 1 very small head - they're just often enormous), outer leaves removed
2 limes
1 cup fresh cilantro
1/2 tsp sea salt
1 tsp honey (you could also use agave or maple syrup - I just think honey tastes best)
Directions
1. Thinly slice the cabbage (you can use a mandolin if you have one but a sharp knife is also just fine) and wash the cilantro, pulling the leaves off the stems.
2. Juice the limes and add the honey and salt, stirring until the honey has dissolved into the liquid.
3. Toss the cabbage with the lime juice, honey, salt mixture and add the cilantro - stir well to combine. With time, the cabbage will begin to release more of its juices (bathing everything in a beautiful, brilliant purple) and the cabbage will soften slightly, but it's tasty at any point.

Roasted potatoes and Fennel
Ingredients:
2 pounds Yukon Gold potatoes
2 medium heads fennel (about 1 pound)
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fennel seeds
Instructions:
1. Preheat the oven to 450F and put the rack in the middle position. Put a large roasting pan in the oven to preheat. Quarter the potatoes. Cut off and discard the fennel’s stems and bottom end. Cut the bulb into pieces roughly the same size as the quartered potatoes. In a large bowl, toss the fennel with the olive oil, salt, pepper and fennel seeds.

Roasted chicken
Ingredients:
You need 1 whole chicken, preferably pasture raised.  The chicken averages 4-5 lbs. 
Instructions:
Preheat the oven to 325
Stuff the chicken with herbs and citrus, the citrus helps keep the meat moist, if you don't have citrus an apple usually does the trick.  This week I am going to use lemon thyme and a fresh lemon cut in half. 
roast the chicken for 2 1/2 hours, let sit for 15 minutes or so and carve.