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Frog Song Organics

Co-founders John Bitter and Amy Van Scoik,
with their daughters, Coral and Jade

Frog Song Organics started in 2011. Our mission is to provide nutritious foods to our local community. We believe sustainable farming can be possible with respect to our human, ecological and economic resources. We have been a certified organic farm since 2012 by Quality Certification Services. 

Our farm’s location is in eastern Alachua County, only 30 minutes from the University of Florida in Gainesville. Come for a visit, and you’ll see the many varieties of produce, herbs, and flowers. Everything at our farm is grown directly in the soil to retain it’s rich flavor.

At the farm, you can also see our laying hens for eggs, pasture- raised pork and specialty items such as jams, kimchi, syrups and pickles.


Fennel al Forno
NY Times Cooking - Recipe

Yield: 4 to 6 servings

  • 4medium fennel bulbs, about 2½ pounds, topped, a few green fronds reserved

  • Salt and pepper

  • 3tablespoons extra virgin olive oil, plus more to oil the baking pan

  • ½teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill

  • 3garlic cloves

  • teaspoon red pepper flakes

  • ½teaspoon chopped rosemary

  • ½pound fresh mozzarella, sliced or shredded

  • 2teaspoons rosemary leaves

  • ¼cup coarse dry homemade bread crumbs from an Italian or French loaf

  • ½cup grated Parmesan (about 1½ ounces)

  • 2tablespoons chopped parsley, or a mixture of parsley and fennel fronds


  1. Step 1

    Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1½ inches (pushing down, if necessary).

  2. Step 2

    In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)

  3. Step 3

    Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

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