Fennel

Although commonly referred to as a ‘bulb’ cultivated fennel is not a true bulb at all but rather has thickened leaf stems. Selection and Storage: Wrapped in a paper bag and refrigerated, fennel can last three to five days. But, as bulbs tend to dry out over time, it’s best to use them as soon…

Kale, Potato and Fennel Hash

I always enjoy receiving new recipes. A share member recently gave us this recipe, and we loved the delicious medley of flavors in this simple summer dish! Ingredients: · 1 large bunch kale, stems removes and leaves torn into bite-sized pieces · 3/4 pound fingerling potatoes, cut into 1/2 “ pieces · 1 large fennel bulb, chopped · 3…

Caramelized Onion and Fennel

Slow cooked = the sweetest way to enjoy fennel and onions! Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart. Ingredients 2 large onions, halved then sliced lengthwise (root to tip) in…

Roast Chicken with Fennel and Lemons

Beautiful and fragrant, fennel is a lovely addition to our herb garden before the bulbs grow large enough to harvest. The greens from fennel are an added bonus to the large bulbous stem. The leaves can be added to salads or used as a bed to steam fish in. Ingredients: 1 chicken (3 1/2 to…

Marinade Featuring Fennel

A share-member recently shared a recipe for Porchetta Pork Roast , and I have fallen in love with it. The marinade is not only good on pork (I’ve tried it on several different cuts), but also roasted vegetables. Give it a try! Ingredients: 1/4 cup chopped fennel fronds 1/4 cup chopped fresh rosemary 2 teaspoons…

Roasted Fennel

How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don’t have to…