Seasonality
Varieties
Varieties we grow and love: Preludio, Fino
This fennel is grown for its bulb, which is, sliced thinly is a crunchy addition to salad and great roasted with meats or other vegetables. It is high in vitamin C, potassium, folate, and fiber. Did you know the Greeks called it marathon and it actually was growing in the field where the epic battle was fought? Yep, the Battle of Marathon. It was also awarded to Pheidippides after his long run. The bulb is good raw or cooked, the leaves are nice for seasoning, the stems not so useful.
Storage
As always, fresh produce is most delicious and nutritious when consumed as close to the harvest date as possible.
Do not store with the tops. If you have fennel with the tops, cut them off just a few inches above the bulb. Store both tops and bottoms in plastic in cold part of fridge.
Culinary Info
– can be enjoyed in:
- soups
- salads
- candied
- porchetta
Tips for preparing: As with many vegetables that grow layers, dirt can collect between the layers. I don’t seem to have much issue, but if you are concerned, slice thinly and then rinse and spin dry in salad spinner. The green tops (if you should have them) are not tender..you can cut off the little ferny side leaves and use fresh, or you can toss the stalks in soup of the roasting pan to season the rest of your meal…discarding the fennel stalks after.
Also check out these great recipes: