Summer is really here, so I got a ton of stuff from the CSA, just as Dwayne and Brice were coming to visit, and we were going to Connecticut for Sita’s wedding. I’m left with relatively little time to use a large variety of stuff, and this week I have a lot of stuff I detest, namely fennel. I hate fennel. I’ve tried, sort of, to not hate it, but I haven’t managed it. The only adequate use I can find for it is, like, using the green bits on the top as a bed for slow cooked salmon, and honestly that’s just aesthetic (which is why I approve.)
I love fennel! First tasted it when I lived in Zaandam- a common vegetable in many meals, at least with the Dutch family I lived with. It showed up roasted with chicken or pot roast-equivalent; sauteed with olive oil as a side; as an omelet ingredient, etc. Basically, most everywhere an American would put a baby potato, red pepper, or carrot (also, often, leeks replaced onions and nutmeg replaced black pepper). You can also pickle fennel with a few orange or lemon slices.
I love fennel! First tasted it when I lived in Zaandam- a common vegetable in many meals, at least with the Dutch family I lived with. It showed up roasted with chicken or pot roast-equivalent; sauteed with olive oil as a side; as an omelet ingredient, etc. Basically, most everywhere an American would put a baby potato, red pepper, or carrot (also, often, leeks replaced onions and nutmeg replaced black pepper). You can also pickle fennel with a few orange or lemon slices.