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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 large or 2 small bulbs fennel, trimmed and thinly sliced 4 carrots, peeled and thinly sliced 1/4 cup lemon juice 1/2 cup extra virgin olive oil (EVOO) 3/4 teaspoon ground dried coriander 1/4 teaspoon salt PREPARATION Toss sliced carrots and fennel. In a separate bowl, mix [...]
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Recipe by The FruitGuys INGREDIENTS 2–3 cups potatoes, thinly sliced, about 1/8-inch thick (peels are optional) 1 large or 2 small fennel bulbs 1 medium onion, thinly sliced 1 tablespoon olive oil 1 cup grated Gruyère, Cheddar, or Parmesan cheese 1 cup cream, half and half, or milk 1/2 teaspoon salt 1/4 teaspoon pepper A [...]
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Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 3 cups cooked chickpeas (garbanzo beans), canned or fresh 1 grapefruit, supremed (see Cook’s note) 1/2 cup basil, chiffoned 1 fennel bulb, sliced (see Cook’s note) 1/3 cup shallot, minced Dressing: 1/2 cup olive oil 1/4 cup balsamic vinegar 1/2 teaspoon salt Freshly ground pepper to taste [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch of baby fennel bulbs, trimmed, some fronds reserved 2 navel oranges or tangelos peeled and sliced in rounds 1/2 lb spinach or salad greens, rinsed & stemmed 3 Tablespoons olive oil 1 Tablespoon balsamic vinegar PREPARATION Combine greens, fennel and citrus in a salad bowl. Distribute [...]
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Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS 3 tablespoons white wine vinegar 1/4 cup olive oil 1 teaspoon honey 1 1/2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup celery root, peeled and cut in 1-inch dice 1 cup potato, sweet potato (peeled), and/or fennel bulb, cut into 1-inch dice 1 [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 1 fennel bulb 1–2 tablespoons finely diced onion or shallot 1/4 cup garlic scapes, cut into 1-inch strips; or 1 clove garlic, very thinly sliced or finely chopped 1-1/2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon balsamic or red wine vinegar (optional) PREPARATION Trim the [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups potatoes, scrubbed and cut into 1-inch pieces 1 teaspoon salt 1 cup fennel bulb, sliced across about 1/4-inch thick 1/4 cup onion (red, yellow, or white), finely diced 1 clove garlic, finely minced (optional) 1/4 cup olive oil 2–3 tablespoons red or white wine vinegar 1 tablespoon [...]
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Recipe courtesy of Delilah’s Farm INGREDIENTS 2 cups coarsely grated zucchini (or other summer squash) 2 tablespoons very finely chopped onion 1 or 2 cloves finely minced garlic 1–2 tablespoons fresh dill, basil, fennel frond, or parsley, finely chopped 1 teaspoon salt 1/2 teaspoon pepper 1 large egg, lightly beaten 1/4–1/2 cup flour (white whole [...]
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Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch fennel, grated (optional: add grated carrots) 1 meyer lemon, juiced pecorino romano cheese, grated salt & pepper PREPARATION Cut-off fennel tops and grate the bulbous base. A box grater works well, as does a food processor. Place in mixing bowl. Add juice of 1/2 Meyer [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 head cabbage (green or red), cored & shredded 3-6 carrots (depending on size), grated 1 fennel bulb, thinly sliced or grated 1/2 cup walnuts (optional) 2 tablespoons lemon juice 1 tablespoon honey 3 tablespoons olive oil 1 teaspoon salt, or to taste PREPARATION If using walnuts, toast over medium-high [...]
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Adapted from foodnetwork.com INGREDIENTS 4 cored apples 1 onion 1 quartered fennel bulb 4 tablespoons butter 1 tablespoon fennel seeds 2 teaspoons sugar Salt and pepper to taste PREPARATION Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste. Use some of the mixture to grease [...]
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Adapted from epicurious.com INGREDIENTS 1 bunch kale, tough stems and ribs removed, coarsely chopped 1 apple, quartered, cored, and cut in 1/4-inch-thick wedges 1 bulb fennel, shaved or very thinly sliced 1 medium onion, cut in half and into 1/4-inch wedges 2 tablespoons olive oil 1/4 teaspoon curry powder 1/2 cup water PREPARATION Heat oil [...]
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Adapted from rawfoodrecipes.com INGREDIENTS 1 medium bunch kale 2 tablespoons fresh lemon juice 2 tablespoons olive oil 1/2 teaspoon fresh orange zest 1 large or 2 small fennel bulbs, thinly sliced 1 tablespoon fennel leaves, chopped Pinch nutmeg 1 orange, peeled, seeded, and chopped 8 kalamata olives, pitted and chopped 3/4 teaspoon sea salt Sesame [...]
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Adapted from The Essential New York Times Cookbook by asweetspoonful.com INGREDIENTS 1 bunch watercress 1 fennel bulb 2 navel oranges (reserve one to juice for the dressing) 1 tablespoon walnut oil Salt and pepper to taste 1/3 cup walnuts, toasted and chopped PREPARATION Wash the watercress well and cut off the stems. Place leaves in [...]
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Recipe courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch fennel, grated (optional: add grated carrots) 1 Meyer lemon, juiced Pecorino Romano cheese, grated Salt & pepper PREPARATION Cut-off fennel tops and grate the bulbouse base. Box grater works well as does a food processor. Place in mixing bowl. Add juice of 1/2 Meyer lemon, a handful of [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 2 fennel bulbs, very thinly sliced crosswise 2 oranges, zested, peeled, and segmented (segment over a bowl and reserve the juice as well as the zest for the dressing) 12 black olives, pitted and cut in half 2 cups arugula or other bitter greens Dressing: Reserved orange juice Sherry [...]
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Adapted from foodnetwork.com INGREDIENTS 4 cored apples 1 onion 1 quartered fennel bulb 4 tablespoons butter 1 tablespoon fennel seed 2 teaspoons sugar Salt and pepper to taste PREPARATION Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste. Use some of the mixture to grease [...]
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In 450 B.C., legend has it that Pheidippides ran from Marathon (Greek for “place of fennel”) to Athens to relay the message that the Persians had been defeated. Fennel remains a symbol of strength. All parts of this flavorful herb are good to eat. The bulb is crunchy like celery and has a slight anise-like, [...]
By Heidi Lewis “Wave your fronds in the air, wave ’em like you just don’t care!” DJ Dillyweed and Sista Fenny Fennel face off in Battle of the Weeds. Yes, both of these flava-flavorful aromatics are vying for a spot in our West Coast TakeHome cases this week, but only one will be champion. Dill [...]
Adapted from Rancho la Puerta Cookbook INGREDIENTS 1 bulb fennel 1 1/2 teaspoons sesame oil 3 cloves garlic, thinly sliced 1 small dried hot chili pepper 1 shallot, finely diced 1 small head bok choy, chopped 1 star anise 1 teaspoon minced ginger 1/2 cup vegetable broth 1 teaspoon chopped rosemary 1 tablespoon soy sauce [...]
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By Bridget Meigs INGREDIENTS Salad: 1 large fennel bulb, trimmed (optional: reserve a few furry leaves to add) 1 large ripe pear 1 grapefruit 1/2 cup pecans, roughly chopped Honey mustard dressing: 1 tablespoon wholegrain mustard 1 tablespoon Dijon mustard 1 tablespoon runny honey 1/3 cup fresh grapefruit juice 1/4 cup extra virgin olive oil [...]
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Adapted from food.com INGREDIENTS 1 head fennel 2 tablespoons olive oil 2 cloves garlic, sliced Salt and pepper to taste 2 tablespoons water PREPARATION First, prepare the fennel by removing the fronds. Set these aside as they can be eaten raw, like celery, or used as aromatics in other dishes. Cut off the top and [...]
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Recipe by Rebecca North, FruitGuys fruit buyer INGREDIENTS 1 cup Yukon gold potatoes, scrubbed and cut into bite-size pieces 1/4 cup purple bell peppers, cored, seeded, and sliced 1/4 cup fennel, coarsely chopped 1/4 cup red onion, peeled and thinly sliced 1 cucumber, peeled and coarsely chopped 1 tomato, cored and cut into 1/4-inch pieces [...]
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Adapted from Amis Restaurant, Philadelphia Ingredients 1/2-cup canola oil plus 2 tablespoons 2 medium-sized eggplant, peeled and cut into 1/2-inch cubes (about 10 cups) 1/2 medium-sized fennel bulb, diced 1/4 medium-sized red onion, diced (about ½ cup) 1 small garlic clove, peeled and minced 1/4-cup fresh tomatillos (diced and cooked) or canned diced tomatoes 2 [...]
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Adapted from Bon Appétit Serves 4 INGREDIENTS 1 1/2 tablespoons butter 1 large fresh fennel bulb, base removed and cut into 1/4-inch cubes (about 2 cups) 2 small summer squash, cut in half lengthwise and thinly sliced 1/2 pint of cherry tomatoes, cut in half 2 cups chicken or vegetable stock 1 cup water 2 [...]
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Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×9” roasting pan 2 to 3 yams, unpeeled, scrubbed, cut into 1 inch pieces 2 to 3 baby fennel bulbs, base removed and thinly sliced lengthwise 1 head spring garlic, greens minced, cloves peeled & quartered 1 onion, peeled, cut in half and thinly [...]
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Adapted from Bon Appétit INGREDIENTS 2 tablespoons olive oil 1 clove garlic, peeled and minced 1 stalk celery, ends removed and finely chopped 2 cups chopped fresh fennel 2 zucchini, halved lengthwise, and thinly sliced 2 teaspoons cumin 1 tablespoon red wine 1 bunch kale, stems removed and leaves coarsely chopped 2 cups cooked pinto [...]
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Adapted from Gourmet INGREDIENTS 4 to 5 medium red potatoes, scrubbed and cut into 1/2-inch chunks 1 medium fennel bulb, stalks discarded and bulb cut into 1/2-inch-thick wedges 2 tablespoons olive oil 2 tablespoons water 1 teaspoon fennel seeds 2 stems of rosemary, strip leaves from stems and set aside; discard stems 3/4 teaspoon salt [...]
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Adapted from Gourmet INGREDIENTS 4 carrots (purple or orange will both work well), peeled, quartered lengthwise, and cut into 2 inch sticks 1 medium fennel bulb, stalks discarded and bulbs cut into 1/2-inch-thick wedges and then sliced thinly crosswise 1 head of Romanesco broccoli, base removed and cut into 1 inch chunks 1 cup Brussels sprouts, [...]
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Adapted from Gourmet NOTE: Fennel has a mild licorice flavor. If you do not enjoy fennel, simply make this recipe without the fennel seeds, anise seeds and the fennel bulb. INGREDIENTS For dressing: 1 Tablespoon fennel seeds 1 Tablespoon anise seeds 1/3 cup olive ¼ cup red-wine vinegar ¾ teaspoon salt 1 Tablespoon brown sugar [...]
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