Tips and Recipes
for Brookfield Farm Crops

  
   
 
 
Fennel (Foeniculum vulgaris)

 Fennel is a native of southern Europe, where it was cultivated and used as medicine, food, insect repellent, and herb. According to Greek mythology, when humans received news from Olympus, it was sent in the form of a hot coal within a fennel stalk. New England Puritans called fennel seed the "meetin' seed" as it was commonly nibbled during church services. Fennel has a distinctive anise-like taste and has vitamin A, calcium, potassium and iron.
 
 


Recipes:

Fennel Stewed with Olive Oil and Garlic
3 tbsp olive oil
4 garlic cloves
1 fennel bulb
1/2 tsp salt
2 tbsp chopped fennel fronds

Heat the oil in a medium sized skillet over low heat. Add the garlic and cook slowly for 5 min. Quarter the fennel bulb lengthwise, cut out any hard core. Cut the fennel in 1" dice. Add the fennel to the skillet, sprinkle with salt and raise the heat slightly. Cook uncovered, stirring occasionally, until tender and lightly golden, about 20 minutes. Remove the garlic, sprinkle with the fennel tops, and serve hot.

Raw Fennel with Lemon Dressing
1 medium fennel bulb
3 tbsp lemon juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp sugar
freshly ground black pepper
2 tbsp chopped parsley

Trim the bottom from the fennel bulb. Quarter it lengthwise and cut out any hard core. Slice the quarters crosswise 1/4 inch thick and transfer to a mixing bowl. Toss the fennel with the lemon juice; then add the olive oil, salt, sugar, a generous sprinkling of pepper, and chopped parsley. Toss well to combine; chill for about 30 minutes. Correct seasonings and serve chilled.


 


Storage Tips:

  • Store fennel in a plastic bag in the refrigerator for up to two weeks.

  • The delicate leaves will go limp. Wrap them in a moist towel and refrigerate.