Week 9 - Fun with Fennel

Week 9
Sunflowers and Zinnias, potatoes, onions and garlic, cherry tomatoes,
cucumbers, zucchini and squash, parsley, and fennel

I must admit I am not too familiar with this vegetable and I was surprised to see the large feathery fronds and the big bulbs in the last share. Last summer they were smaller and fit in with other veggies in the recipe but what do you do with this size "bad boy?" - this was commitment to an unexplored taste. I love the smell and I know fennel goes well with fish but aside from that it was time to discover this new veggie. I posted a picture and posed the question on facebook and a lot of answers came back from my friends:

Fennel ideas: 1) save the stalks. Dry them, and when you grill fish, add them to the coals just before you put the fish on. 2) add to ratatouille. 3) slice thinly, add sliced beets, and toss with citrus vinaigrette. 4) slice & saute with sliced celery-- just don't overcook. 5) Use in place of celery in just about any recipe. 6) use in salads. 7) grill it, 9) roast it 10) use in chicken soup

SOME IDEAS from The Victory Garden Cookbook

· Sprinkle chopped fennel leaves on hot baked oysters or clams.

· Add cooked fennel to omelets, quiches, stuffings or sauces.

· Add stalks to stocks for their flavor.

· Add sliced sauteed fennel to fish chowders.

· Cook fennel in your favorite tomato sauce.

· Place stalks and leaves on barbeque coals as they do in France. The fennel scent permeates the grilled food.

· Slice steamed or blanched fennel, cover with a vinaigrette and serve chilled.

· Chop raw fennel and add to tuna fish sandwiches.

· Slice fennel thin and layer with raw potatoes, cream and cheese to make a potato au gratin.

Fennel is high in vitamins A and E, as well as potassium and calcium.

Tonight I am going to grill my fennel on the grill with potatoes and fish. Sounds delicious!

So there you have it - so many choices - what do YOU do with fennel?