Fennel
At Featherstone we grow just one planting of fennel in the early summer for our CSA customers. Fennel grown locally is harvested younger, during cooler conditions (compared to what you may find in a conventional grocery store) which leads to a more tender texture and a bit sweeter flavor, though you will certainly recognize its crisp, refreshing flavor with a distinct hint of anise. It’s similar to licorice but lighter and more delicate. When cooked, that sharpness softens into a mellow, almost buttery sweetness. Our fresh local fennel may be smaller in size, but it will be juicier and more tender compared to store-bought, and we often band together multiple smaller bulbs, depending how the crop looks coming out of the field.
The bulb can be eaten raw or cooked—thinly slice it for salads and slaws for a mild, refreshing crunch, or roast, sauté, & grill it to bring out a sweeter, more mellow flavor. Straight from the field, fennel has beautiful tall fronds which are also edible and make a great garnish or herb substitute. Sometimes these fronds have to be cut off in order to fit in your CSA boxes, but they are a great treat, so don’t toss them out if they do make it into your box!
Storage Tips
Store fennel in the fridge, ideally in a loose bag or container, where it will keep for about 1–2 weeks; if the fronds are still attached, you can trim and store them separately to help the bulb stay fresh longer. If bulbs start to dry out, you can revive some of its crispness by soaking slices in cold water before using.
Recipes
Shaved Fennel and Crushed Olive Salad