FENNEL

The fennel is starting to get big enough to harvest, so be looking for that in your boxes in the next few weeks! And I can already hear everyone saying "What is fennel?" Well here is some information out of my favorite book "From Asparagus to Zucchini" a guide to cooking farm-fresh seasonal produce!

Fennel has been utilized as a food, medicine, herb, and even insect repellent for centuries! In ancient Greece, fennel was used in celebrations of the gods and goddesses. It was planted in the temple gardens in their honor and worshippers wore crowns of the feathery leaves. In Greek mythology knowledge sometimes came to humans from Mt. Olympus in the form of a fiery coal contained in a fennel stalk. The ancient Egyptians, Greeks, and Romans believed fennel an excellent aid for digestion, bronchial troubles, poor eyesight, and nervous conditions. Today, in India, fennel seed is used for seasoning as well as chewed after the meal as a breath freshener and digestive aid. Nutritionally, fennel is very low in calories, but offers significant vitamin A and calcium, potassium, and iron.

Fennel belongs to the Umbel family, it is related to carrots, celery, parsley, dill (which it resembles in looks), and anise (which it resembles in flavor).

Fennel thrives in warm, moist climates, hence its success in Mediterranean cuisine. In northern sates cultivating fennel is a tenuous thing. Seedlings are planted in the garden after danger of frost, and if all goes well, they're ready for harvest by midsummer and may continue to be available through early fall.

Cooking Tips: Wash fennel bulb, trimming off any damaged areas or woody parts of the stalk. Try crunching a fennel stem or a slice of the bulb to familiarize yourself with the flavor. You might find it grows on you quickly. Try substituting for celery in most any recipe. Fennel can be baked, steamed, or sauteed with excellent results. Try cutting fennel into quarter, drizzle with olive oil, and bake until tender, about 35 minutes. Try a saute of fennel, artichoke hearts, zucchini, tomatoes, sweet bell pepper, thyme, and a dash of salt and pepper. Steam fennel and chill it along with the other vegetables; dress with a spoonful of lemon juice, olive oil, chopped chives or green onion, and salt and pepper. Cut raw fennel into slices and use for dipping. To enjoy natural flavor, try dipping slices into a small bowl of extra-virgin olive oil seasoned with salt and pepper. Use feathery leaves as a fresh herb for seasoning. Try using it in place of dill. Fennel is excellent on baked or broiled fish with butter and lemon. Italians use fennel as part of an antipasto platter or for dessert along with a soft goat cheese. Add to soups, pureed or chopped. Slices can be sauteed first to lock in flavors.
Storage Tips: Store fennel in a plastic bag in the refrigerator for up to 2 weeks. The delicate leaves will go limp. Wrap them in a moist towel and refrigerate.

For a couple of recipes go to my recipe page or click on "Fennel" and it will take you to a web page with more ideas and information!