Fennel

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

Availability: August

Storage tips:  Store in the refrigerator in a plastic bag.  Use fronds quickly (in less than a week) or remove from bulb which will store much longer (2+ weeks).

How to eat:  Fennel is a wonderfully pungent vegetable/herb.  The fronds as well as the bulb are edible and we love it grated into a raw salad.  Also try fennel in cooked dishes with chicken or other meats, in combination with apples, or with other vegetables in a stir fry.

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

• 2 Tbsp. minced garlic
• 2 Tbsp. minced ginger
• 1/2 small bulb of fennel, cored and cut into chunks
• 2 celery stalks
• 2 parsnips, peeled and chunked
• 2 carrots, peeled and chunked
• 1 large apple cored and quartered
• 1 large shallot cut in half (or 1 leek)
• 3 Tbsp olive oil
• 2 tsp. curry powder
• 1 tsp. paprika
• 1/2 tsp. cayenne
• 2 Tbsp fresh cilantro, minced
• 1   15 oz can cannellini beans, drained and rinsed
• 1   15 oz can chick peas, drained and rinsed
• 1   15 oz can black beans, drained and rinsed
• 1   quart vegetable stock
• 1 cup apple juice
• 1 cup cooked brown rice
• salt and pepper to taste

Directions: 

1. Put garlic, ginger, fennel, carrot, parsnip, apple, and shallot (leek) in food processor and pulse to mince.
2. Put about 2 Tbsp olive oil in soup pot and heat for a minute or two.
3. Add the minced vegetables and cook until softened, about 5 minutes.
4. Add curry powder, paprika, and cayenne and cook for another 5 minutes.  
5. Stir frequently, adding more oil if necessary.
6. Add the beans, broth and apple juice.  Bring to a boil then cover and simmer for 10 minutes.
7. Add the salt, pepper and cilantro.
8. Pulse about half or all of the soup, depending if you like a creamy or chunky version, with immersion blender or in the food processor and return to the pot.
9. Add the rice and adjust seasonings to taste.  
10. Ladle into shallow bowls.

• Cooking oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 cup celery + leaves, chopped
• 1 fennel bulb, cored and chopped
• 8 strips bacon, optional
• 3-4 cups cooked lentils (any color)
• 4 cups broth, chicken or vegetable
• 1-2 medium zucchini, chopped
• Mushrooms, chopped, optional
• 2-3 cloves garlic, chopped
• Salt and pepper to taste

Sauté onion, carrot, celery, fennel, and bacon in cooking oil until starting to soften. Add rest of the ingredients and simmer until tender, approximately 20- 30 minutes. Season to taste. 

• 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
• 1 pound beets, peeled and diced
• 2-3 TBLS olive oil
• Salt and pepper
• Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.

• 1 fennel bulb
• 3 Tablespoons cooking oil
• Salt, to taste
• 1 pint cherry tomatoes
• ½-1 tsp dried oregano
• 1-2 garlic cloves, minced
• Black pepper, to taste
• 15 oz canned or cooked white beans
• 1 Tablespoon fennel fronds, chopped

Preheat oven to 425 degrees. Halve fennel bulb, then cut into ½” wide wedges, slicing thru core to keep the leaves attached to the wedge. Heat oil in oven safe skillet. Add fennel and sprinkle salt. Cook flipping occasionally until beginning to brown and soften, about 10 min. Add tomatoes, oregano, garlic, pepper. Toss gently. Put skillet in oven. Roast until soft, about 15 min. Add drained beans for 5 more min. Add fennel fronds as garnish.

• 3 TBLS cooking oil
• 1 pound Sweet Italian Sausage 
• 3 cloves garlic, peeled and crushed
• ½ cup green olives, crushed
• 1/8 tsp red pepper flakes, or to taste
• ¼ tsp salt
• 1 fennel bulb, stalks removed, cored and chopped into ¾” cubes
• 1 cup chopped onion

Brown sausages in half the oil until cooked through. In separate skillet heat remaining oil on medium heat. Cook garlic 1 min, add pepper flakes for a few seconds, then olives. Cook 2 min, stirring. Add fennel, onion, salt, stir, then cover and cook 15-20 min until veggies are soft, stirring often and adding a little water if it starts to stick. Add sausage to veggie mixture, heat through, and serve hot.

Cooking oil
1-2 Fennel bulbs, thinly sliced crosswise
1-2 red peppers, seeded and thinly sliced
½-1 cup cream
1 tablespoon minced fennel fronds
Salt and pepper to taste

Heat oil in skillet on medium heat.  Add fennel and sauté gently for 5 minutes.  Add peppers and continue to sauté, stirring until tender, about 20 min.  Add cream and fennel fronds.  Boil down until thickened.  Season to taste.

• Cooking oil
• 1 cup carrots, diced
• ½ cup celery, finely chopped
• 1 fennel bulb, cored + finely
• chopped 1 cup potato, peeled and diced
• ½ tsp dried thyme, or to taste
• 1 bay leaf
• 1 quart vegetable or chicken broth
• 1 pound fish and/or shellfish of choice
• ½ cup cream, or to taste
• Salt, to taste

In pot on medium-low gently sauté carrots, celery, fennel, potato, thyme, and bay leaf, stirring, about 10 min. Do not brown or let stick. Add broth and seafood. Bring to boil then reduce heat and simmer until tender. Add salt and cream. Garnish with chopped fennel fronds.