We are received fennel bulbs this week from Red Mountain Farm in Abiquiu. Fennel may be a new ingredient for some of you and an old friend for others. Fennel is a standard ingredient in Sicilian cooking. My family is Italian and we always ate crisp fennel in the summer. It does have a slight anise flavor and the texture of a celery. It can be eaten raw or cooked.
Here is some nutrition information on fennel and a link to the web for more details. This food is very low in Cholesterol. It is also a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Folate, Potassium and Manganese. Click here for more details
I found another website that discusses storing fennel from The Worlds Healthiest Food website. Here is an excerpt and the link for more details on the healthy way this food helps you. Store fresh fennel in the refrigerator crisper, where it should keep fresh for about four days. Yet, it is best to consume fennel soon after purchase since as it ages, it tends to gradually lose its flavor. While fresh fennel can be frozen after first being blanched, it seems to lose much of its flavor during this process. Dried fennel seeds should be stored in an airtight container in a cool and dry location where they will keep for about six months. Storing fennel seeds in the refrigerator will help to keep them fresher longer. Click here for more details
I have listed some popular fennel recipes below. Some of them have been on the blog before for other ingredients so it is nice to post them again. I love to read the blog and remember recipes from other seasons. If you have fennel recipes, please email them to firstname.lastname@example.org.
Amy Hetager, CSA Blogger
Fennel and Vegetable Summer Soup from Ann in the Hiking Group
I posted this one early in July to have a new way to eat radishes. It came from Ann in my Hiking group because we always talk about food on long hikes. It also included fennel and when Pattie heard we were receiving it, she was excited to try this recipe. The fennel gives it a nice flavor. Enjoy.
This recipe is quite simple, except for the dressing. The idea of using toasted seeds is nice, but takes a few steps. I actually grew fennel last year and collected the seeds which would have gone nicely in this dressing. I would recommend using a bottled salad dressing if you just want the slaw. There are quite a few great bottled dressings. I bought one from Maple Grove Farms in VT called Asiago ‘n Garlic and it would be nice on this slaw. I think I bought it at Smith’s. This calls for a pound of fennel, but the bulbs we are getting should be large enough to use.
Chicken Salad and Fennel Salad Sandwiches
This is a brilliant idea for raw fennel. I love the texture with chicken salad. The slow chickens would be great for this recipe because they can be pressure cooked for 15 minutes (check your cooker’s instructions for better details). Pattie and Jan have pressure cooked the chickens and were very pleased with the results. They both commented that it was a very clean process and gave them chicken to use for different quick meals, like chicken salad or tacos.
Orange-Basalmic Carmelized Fennel
This is a good one to try if you don’t want to eat the fennel raw. I have made a similar recipe that sweetens the fennel with orange and basalmic. This looks straight forward and easy.
I have made this recipe several times as a quick fennel recipe. It is from Giada and I watch her Food Network show as much as possible. She always makes things quick and painless even though they look complicated and fancy. Fennel is one of her main vegetable ingredients. This is basically mashed potatoes with fennel.