By Market Manager AmberI have never enjoyed fennel. I've been a member of wonderful CSAs (Community Shared Agriculture) for years, and I am always stumped when fennel is included in my box. I've typically just sliced it and used it like a green onion or celery in recipes, but I've never liked how strong the anise flavor comes through.
This summer, I am going to try my best to enjoy fennel. Maybe I'll even experience the fennelinomenon that Potomac Vegetable Farms describes in the photo above! To start, I'll share some background information from my trusty Fairshare CSA cookbooks (which include 19 fennel recipes!):
What is fennel?
Fennel has a rich history being used for celebrations, health, breath freshening, and a flavorful addition to meals around the world. Fennel is related to carrots, celery, parsley, dill, and anise.
Quick Cooking Tips
Most recipes will use the white, bulbous lower stem, but you should save the feathery leaves to use in salads or garnish. The green stems can flavor broths and flavor meats.
You can substitute fennel for celery in most recipes.
Fennel can be baked, steamed, or sauteed. You can also cut raw fennel into slices and use for dipping.
Fennel can even be used in desserts! Serve fresh slices with soft goat cheese, figs, and dessert wine, or candy it so serve alone or in lemony desserts.
Want more tips on using unique market ingredients? You can purchase Fairshare CSA cookbooks directly from their website!
First Recipe: Caramelized Fennel
For the first recipe in my fennel journey, I am going to try this Caramelized Fennel recipe from Putney Farm. I got a tip from Vitruvian Farms that this is the way to go if you have a less than pleasant history with fennel.
Ingredients: 2 large fennel bulbs, 1/4 cup olive oil, salt, pepper, 1/2 lemon
Steps:
Cut the top and bottom from the fennel bulbs and remove tough/bruised outer layers.
Slice the bulbs in half and remove the cores. Cut the fennel lengthwise into 1/8 inch slices.
Heat a large skillet over medium-high heat. When hot, add 1/4 cup olive oil and then add the fennel slices. Spread the fennel out so they are not crowded (you might have to cook them in batches).
Cook for 10-12 minutes, flipping every few minutes until golden brown. Remove the fennel, season with salt, pepper, and lemon juice to taste.
My take: I didn’t full understand which part of the fennel to keep, and which to remove. I could see the core, but wasn’t completely sure how to remove it. However, nothing will go to waste! I saved the remnants to use for another recipe. The rest of the recipe went smoothly, just be careful not to cook them too long or else you’ll have fennel fries! This method of cooking got rid of the licorice taste I don’t like, and brought forward something new that I can’t fully describe. It is good! I’m going to add it to a pasta dish and I’d give it 3.5 stars out of 5.
How do you enjoy fennel? Give me some tips and recommendations in the comments!