What to do with Fennel?

Fennel is one of those veggies that most people have heard of, but many do not know what to do with it. Fennel is high in fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrients, which all support heart health. So, it makes sense to incorporate it into your diet. Fennel is one of those crops that is very flexible in how it can be enjoyed - raw in a crudite platter, added to a salad or as the star ingredient in a salad, roasted, grilled, put in smoothies, or cooked for long periods of time. We normally receive 2 crops of fennel - now, as in early summer and then again in the fall. For the summer crop I like to grill or make it into a salad, while in the fall I like to roast it or simmer it as in Seafood Stew with lots of Herbs. There are a few fennel salad recipes (1, 2, 3) on this site, plus Shaved Fennel Salad with Parmesan and the Radicchio, Fennel and Proscuitto Salad - all of which are delicious - we will receive fennel for the next few weeks, so try them all! The technique for grilling is also on this site. Fennel keeps for at least 2 weeks when stored in plastic in the fridge, so you can save up for a couple weeks and have more of it to use if you have a larger family.

Please enjoy and send me how you like to use your veggies at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.