Don't forget to leave a comment for a chance to win the book Homegrown by Marta Teegen.
And here is the recipe we tried from the book
Shaved Fennel Salad with Arugula, Avocado, and Almonds
3 Florence fennel bulbs
1 handful Florence fennel fronds, torn into bite-size pieces
2 large handfuls arugula, torn into bite-size pieces
1 avocado, halved and cut into 1/4" slices
1/3 cut raw sliced almonds, lightly toasted
Extra-virgin olive oil
Juice of 1/2 lemon
Coarse sea salt
Freshly ground pepper
Use a mandolin to slice the fennel bulbs as thinly as possible (or use a serrated knife)
In a large mixing bowl, combine the sliced fennel, fennel fronds, arugula, avocado, and almonds. Drizzle with olive oil and lemon juice and toss. Taste and add more lemon juice or olive oil, if desired. Season with salt and pepper to taste, and toss again. Serve immediately.