Fennel is a wonderful vegetable either cooked or raw. The licorice flavor works particularly well when sliced thinly into salads, or thicker into stir fries.
Store in a plastic bag in the refrigerator.
The fennel bulb is white, which fades to green stalks similarly shaped to celery, which extend to green featherlike fronds. Depending on the variety, fennel can grow up to 5 feet tall, and the
Pete of Pete's Greens grows this wonderful vegetable for you as well as David and Jane from River Berry Farm in Fairfax, Vermont.
Certified Organic
These fennel bulbs are smaller than what you'd get at regular grocery stores, but they have a delicious anise flavor and long stems and fronds, which I chop and add to soups. I often put chopped fennel in pasta sauce; one of my favorites is sauteed fennel with caramelized onions and oily tuna or sardines.
In summer, we eat this amazing fennel raw in salads or panzanella. It is very sweet and I prefer these younger and more tender bulbs than those from the store. In cooler months, we roast sliced fennel with olive oil and fresh grated Parmigiano cheese. Even our kids, who aren't licorice fans love this fennel!
