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Crops & Varieties: Fennel


Fennel is one of those foods that many people don't use because they don't know what to do with it. In fact, it's as versatile as any root vegetable, and quite tasty, too.

Quick tips

Crisp, raw fennel has a flavorful, clean anise taste that works well as an appetizer or salad. Italian cuisine uses it to cleans the palate between courses during festive meals. The bulb is most often used, but the anise/celery-tasting stalks are also great for adding an extra layer of flavor in sauce, salad, soup or roasts. The dill-like leaves are nice minced in stocks and fish dishes.
 
Cooking softens the flavor, but does not make it tough and fibrous the way it can with celery. Sauté thin slices of the bulb in almost any dish for a great, complex flavor.

Remove yellowed or bruised outer layers before preparing.
 
For a quick how-to on preparing fennel for use, click here.

Storage
 
Store in perforated or produce bag in the vegetable crisper drawer of the fridge.  

Don’t wash until using.

Dehydrate leaves in very low-temperature oven overnight and pack in airtight containers.

Recipes

The Sensitive Pantry: Carmelized Fennel and Onion Risotto

La Tavola Marche: Braised Fennel


The Local Beet: Fennel Marmalade


Preparation types and times

Boiling: 15-20 mins for 1” cubes
Braising: 18-25 mins
Grilling: 10-12 mins
Roasting: 15 mins at 425°
Sauteing: 6-8 mins
Steaming: 10 mins for 1 lb quartered bulb
Stir Frying: 3-5 mins

Photo(s) added: Mick Klug Farms AsparagusJune 6th, 2018

New photo added:

Spring Sign-Up Reminder AND New Products In Store!March 19th, 2018

Hi everybody! Hope you're all enjoying the tasty produce from last week's shares. We're glad we were able to give you more of our famous spinach these week! And there's lots more coming your way...&nb

Sign up for Spring 2018 CSA Membership!March 19th, 2018

Hello members, past and present, Our spring membership begins this April and we're on track for a great season! We are really hoping you will join us with a Spring Membership!    Spring

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