“In seed time learn, in harvest teach, in winter enjoy.”
- Fennel – All Shares
- Summer Squash/Zucchini – All Shares
- Peppers (Poblano, Italian Frying, & Hot Wax and/or Cayenne and/or Habanero) – All Shares
- Tomatoes – All Shares
- Chard – All Shares
- Eggplant – All Shares
- Potatoes – Full and Half Shares
- Radishes – Full and Half Shares
- Red Kale – Full Shares
- Purple Carrots – Full Shares
- Watermelon – Flex Shares
- Spaghetti Squash – Flex Shares
- Okra – Flex Shares
- Sweet Onions – Flex Shares
Farmer Notes
Fennel is a flowering plant in the Apiaceae family (the family that also includes carrots, dill, parsley, coriander) that is often overlooked and underrated. However, it is not as intimidating as it looks! Native to the Mediterranean region, this plant is most popular in Italy. As it gains insurgence, it is also becoming widely known and cultivated as both an herb and a vegetable throughout the diaspora. The most common type of fennel, Florence fennel, is often characterized by its distinct bulb-like base that weaves together and grows above the ground, tall stalks that resemble celery and flowering leaves that look like dill. Despite its looks, however, it is not a root vegetable.
While the entire plant is edible from its leaves all the way down to its bulbs and can be eaten both raw and cooked, most recipes only call for the bulb. When eaten raw, fennel has a crisp texture that resembles a mix of celery and licorice. It also caramelizes as it cooks, taking on a brighter and sweeter flavor. Fennel is a perfect addition to salads, roasts, stews and pork dishes.
Fennel is as nutritious as it is delicious. One cup of fennel contains around 20 percent of your recommended daily value of vitamin C. Outside of that, fennel also contains plenty of iron, fiber, potassium, vitamin A and calcium. Fennel is also heart healthy. It is a low cholesterol food that is also low in calories. Fennel also contains high levels of essential nitrates and is a great source of natural estrogen. Outside of dietary uses, fennel is also used in tea to help treat digestive issues, menstrual cramps, boost weight loss and prevent heartburn.
Fennel maintains its freshness best when stored in a cooler temperature. Keeping it in a refrigerator is your best bet. To properly store fennel, trim the stalks above the bulb and wrap the bulb loosely in a plastic bag. This can be stored in the fridge for 5-10 days depending on how fresh the fennel is.
I hope you have fun experimenting and creating new dishes and recipes with this exciting and exotic vegetable! I know I personally haven’t heard of this plant until recently but I am excited to continue to learn more about it.
~Evette
Some recipes to try:
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
cups (4 - 1.5 cup servings
|
- 1 Tbsp extra virgin olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 small, or 1 large fennel bulb trimmed (outer layers removed) and thinly sliced
- 4 medium tomatoes diced
- 4 cups chicken or vegetable broth
- 1 15oz can cannellini beans
- 5 oz fresh baby spinach
- salt and pepper to taste
Ingredients
|
|
- Heat oil in a medium, heavy bottom pot. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Saute for 8-10 minutes or until the onion and fennel is beginning to look translucent.
- Add tomatoes, broth, beans and season with salt and pepper, then bring to a boil. Once you've got your boil, reduce the heat and simmer for 20-30 minutes. This will allow the soup to thicken and become nice and hearty.
- Once your soup has reached the desired consistency, stir in spinach. The spinach will wilt down in a matter of minutes and your soup will de done. Enjoy!
| Servings |
|
- 2 bulbs fennel
- 3/4 Tbsp softened butter
- 3 sprigs thyme
- 1/4 cup grated Parmesan
- salt & pepper to taste
Ingredients
|
|
- Preheat oven to 450 degrees F.
- Trim the fennel bulbs and split lengthwise. Boil until tender, about 15 minutes. Drain, cut side down, on paper towels for about 5 minutes.
- Place fennel, cut side up, in a buttered baking dish and brush with the softened butter. Season with the salt and pepper and top with thyme and grated Parmesan. Bake until cheese is golden brown, about 20 minutes
| Servings |
|
- 2 Tbsp extra virgin olive oil
- 1 bulb fennel cored and thinly sliced, plus 1/4 cup fronds
- 3 Tbsp freshly shaved parmesan
- 5 radishes thinly sliced
- 1 Tbsp freshly squeezed lemon juice
- 2 tsp whole grain mustard
Ingredients
|
|
- Whisk together oil, lemon juice, and mustard and season with salt and pepper.
- Toss dressing with fennel bulb and radishes and adjust seasoning if necessary. Top with Parmesan and fennel fronds.
