Celery and Fennel Relish​​

Ingredients
- 1 head of mingle hill farms celery
- 1 small onion
- 1/2 bulb fennel
- 1 tbsp mustard seed
- 1 cup cider vinegar
- 1 cup brown sugar
- 2 tsp ground cumin
- 2 tsp salt
- 2 cloves garlic

Directions: Clean the leaves off the celery and wash. Dice the celery, onion and fennel.
Peel the garlic and mince. Put the vinegar, sugar, mustard seed, cumin, and salt into a pot and simmer. Add celery, fennel, onion and garlic and simmer until the syrupthickens. Let cool in the fridge and use for toppings on burgers, sausages or anything you prefer.

​Enjoy! Steve + Melissa Gather Catering @gatherniagara

Tomato + Fennel Bique

Serves 4 - 6
Fennel is something that we often underutilize. It is very high in fibre, great for reducing cholesterol and is a powerful antioxidant. For this weeks recipe we wanted to provide you with an easy and healthy way to incorporate fennel into your cooking. With fall around the corner, this tomato and fennel bisque can help remind you of fresh summer foods while warming you up as the evenings cool down.

Ingredients
- 5-6 Tomatoes
- 1 Bulb Mingle Hill Organic Fennel
- 2 Cloves Garlic
- 1 White Onion
- 2 Ribs of Celery
- 2 TBSP Smoked Paprika
- 2 Cups Coconut Milk
- Salt

Method
Preheat oven to 350 degrees.
Dice the tomatoes, fennel, white onion and celery. Toss the vegetables with olive oil, salt and pepper. Place vegetables in the oven at 350 and roast until they are tender. Once everything is tender, add it all into a blender with the coconut milk and a splash of lemon juice. Season with salt to taste. Heat the soup on the stove or enjoy cold.

​​Enjoy! Steve + Melissa Gather Catering @gatherniagara