Stuffed Squash.
1/2 gallon Fennel Stock.
Toasted Fennel Au Gratin.
Some of the stems and some of the fronds were destined to become stock, which became soup.
But in my 20s, I discovered this delicious vegetable and fell promptly in love!
And theres a lot to love about it!
Luckily, like saffron, a little goes a long ways.
Some of the stems and some of the fronds were destined to become stock, which became soup.
Closely related in taste to anise, its subtle licorice flavor is sweeter and milder, especially when cooked.
A good source of fiber, the vegetable has antioxidant, anti-inflammatory, anti-fungal, and anti-viral effects.
Its flavonoids have been shown to help prevent cancer and reduce the risk of heart disease.
The fronds were used fresh, dried for winter use, and whirled into a batch of pesto to top crostini and slather on pasta.
So, if you think you dont like fennel, maybe you should give it another try!
Eating seasonally
Harvest time is always a challenge to consume or otherwise store the sudden overabundance of our produce.
Blackberries needed to be frozen or made into jam.
Once the frost called, we stripped those tomato plants and made flavorfulgreen tomato mincemeat, memories I cherish.
Seasonal eating at its best.
I started by breaking down the vegetables into the bulbs, the stems, and the feathery leaves.
Some to use now, a couple of jars for the freezer.
There were plenty of them to be had.
They are usually tossed out along with all but a few of the fluffy foliage!
The tasty fronds are easily air dried for storage all winter, and used fresh.
I certainly put those flavorful seeds to work this week!
I chopped up my stems and saved a portion for some stuffed delicata squash the first night of cooking.
I saved a few more stalks for some soup.
I sliced up the bulb into a delicious baked au gratin dish I served along with some fish.
After tucking some of the stock away, I made a quick tomato-fennel soup.
There were plenty of leftovers from everything.
The flowers are just starting to open on my fennel plants in the backyard. Once all the pretty little yellow flowers are open, I will pick and air dry them, crush them up a bit, and use this ‘Spice of the Angels’ or ‘Fairy Dust’ as a last finish where I want a complex fennel/citrus flavor that is outrageously full and unique. Better than the crushed seeds, but harder to come by!
I can taste it already, even though I havent quite figured out the dish other than her stuffing.
Did I get tired of the fennel?
The flavors of each dish were distinctive and had their own character.
The fennel au gratin was up front fennel, but the dominant flavor of the soup was the tomato.
Its always good to cover all your bases.
Great in making rice, added to soups, or helping out with a sauce.
You will have to let it simmer a bit longer, but it will taste even better!
I had some red wine open, so I tossed it in.
you’re free to also add a couple of tablespoons of red wine vinegar instead.
Saute the onion and fennel stemsin a bit of olive oil.
Add the fennel seed, tomato paste, and garlic and let cook or a minute to bloom.
Deglaze with the wine, cook a few more minutes, them add the tomatoes and stock.
Bring to a boil, reduce to a simmer,cover, and let simmer for a half hour.
If using fresh tomatoes, let it go a bit longer.
Add the Parmesan and mix well.
Blitz everythingwith a hand or traditional blender or food processor until desired consistency.
If you like creamed soup, add your whitener now.
Serve with some crostiniwith fennel pesto, or croutons, and drizzle with a bit of best olive oil.
Add salt and pepper to taste.
Use as you would any flavorful pesto.
I smeared this on some toast and garnished with just a touch of fennel pollen.
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