About...Fennel!

Fennel is a light, juicy, crunchy,refreshing taste treat. There is a whiff of licorice or anise flavor to it. Both the tender bulb, stalks, and dill like leaves are edible, though the bulb is used the most. Fennel goes quickly served raw as a crunchy addition to salads, or just on a plate with kosher salt (!) or a dip,or a simple dressing of olive oil,lemon juice and salt. To use, trim the stalks and bottom of the bulb,then cut it in half. Lay each half flat and quarter, slice, or chop as you like. It’s also wonderful for clearing the palate between a meal and
dessert.

Store it loosely wrapped in a plastic bag in the fridge. Be careful not to let it get too cold. Like lettuce and celery, fennel's high water content makes it prone to freezing in overly cold fridges. Fennel fresh from the farm will keep up to 10 days. When cooked, fennel is tender and sweet. Add it as wedges or slices to sautes, roast it, add it to the pan with other vegetables when roasting a chicken, or slowly cook it in olive oil or butter until tender and gently browning.

Shhh, don’t tell! As children we loved to chew on fresh fennel. The adults would give us the stalks, which we would put them on our noses and “play Pinocchio,” probably because the Italian finocchio sounded a lot like this character’s name.

submitted by Patti Andrews

Sue's Portuguese Kale Soup

6 Servings

1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese

Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese

From Kate’s friend Susan Elliott

Fennel and Orange Salad

5 baby fennel bulbs, or 2 large ones
1 Tbs. capers
1 Tbs. chopped parsley

Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.

From One United Harvest

Braised Fennel

Serves 6

2 Fennel Bulbs
1 cup Vegetable Stock
2 tbsp Sunflower oil
2 Garlic Cloves
Salt and Pepper

Prepare the fennel, trim off the fine feathery leaves (and reserve), cut into quarters. Heat half the oil in a heavy based saucepan and add the fennel quarters. Sauté on all sides until burnishing in places. Add the stock, remaining oil, finely sliced garlic and season to taste.

Cover and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until fennel is tender and the liquid has reduced and thickened to a coating sauce.

From TheFoody.com

Shaved Fennel Salad

Serves 2-3

1 fennel bulb, shaved paper thin with a mandoline or meat slicer

2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese

Mix all ingredients together.

Roasted Fennel and Red Onion Salmon

4 servings

2 small fennel bulbs, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
6 cloves garlic, smashed
1 cup cherry or grape tomatoes
2 teaspoons extra-virgin olive oil
1/2 bunch fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
1 lemon, halved
About 3 cups cooked rice (optional)

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes.

Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired.

Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

From Real Simple