Valley Flora Farm (Langlois, North Curry County) grows beautiful fennel bulbs (using organic practices) with a mildly licorice-like flavor for summer harvest.
Fennel is both delicious and versatile—crunchy and subtly anise-flavored when raw, and tender and deeply sweet when roasted. And, the beginning of fennel season overlaps with the the harvest of yellow summer squash, which is lucky, because these two vegetables are a wonderful pair! Try slicing crisp raw squash and fennel thinly using a mandoline, then dress them simply with olive oil, lemon juice, and dill, finishing with creamy goat cheese.
To store fennel in the fridge, first separate the stalks from the bulb (if your fennel comes with the stalks still attached) and store the two parts separately in plastic bags in the crisper. Use within a few days.
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