The fennel factor
Fennel is the vegetable that just keeps on giving.
You can literally eat every part of this aromatic (think: licorice) plant from its seeds, to its stalks to its ponderous bulb to its frilly fronds.
What's more, fennel can be enjoyed raw, dipped into your favorite AYA Hummus, for instance, or cooked, usually roasted, along a Sunday roast chicken or, simply steamed and drizzled with Agape EVOO, sidling up to a whole baked fish smattered with herbs.
According to food writer/historian Elizabeth Schneider, we owe fennel's arrival to the US to Thomas Appleton, the American consul in Florence who, back in 1824, sent Thomas Jefferson some seeds of the city's most famous vegetable with this rave review: The fennel is beyond every other vegetable, delicious," wrote Appleton. "There is no vegetable that equals it in flavor."
Roasting fennel is my favorite way to eat it and I highly recommend this recipe for fennel al forno. You can send this to the dinner table as a vegetarian entree or as a hearty side to some R&M Italian sausage or Merguez sausage from WilHI Farm.
Don't know what to do with those frilly fronds that are leftover? I usually save them for chicken stock,or put them in any poaching liquid when I'm poaching fish, or lay them in the steamer with the quartered bulbs for extra flavor. You can also make fennel frond pesto to toss with your La Trafila Pasta or slather on your roasted chicken thighs.
If you're not sure how to cut into a fennel bulb, here’s a primer
from thekitchn.com.
I would definitely think about incorporating fennel into your Thanksgiving meal as the anise flavor really works to cut through the heaviness of many Thanksgiving dishes. Try this recipe for fennel and sausage stuffing with toasted brioche. Head straight to Wave Hill Breads for your brioche, natch.
Enough about fennel. Let's talk squash! Try this recipe for caramelized squash with cinnamon -toasted nuts for some extra color and crunch on your holiday table.
Have you seen the chanterelles at the Tivoli Mushroom stand? I bought some last weekend and can't wait to make this chanterelle toast. from my new antidote to reading the news: foragerchef.com.
Do you have houseguests coming for the holiday? Stock your bathrooms with lovely soap products from Ash Hopper (they won't be here next week). Paper Pigeon also has lovely gifts!
Who couldn't use a little good news right about now? We're thrilled to announce that Josh Small, founder of Dough Co Bagels has finally figured out the trick to making the perfect cinnamon raisin bagel. Not offering one in his repertoire has been keeping him up at night but finding the right balance between raisins and flour and adding lots of proofing time did the trick.
We are continuing our ADULT COAT DRIVE this Saturday. Please bring us all your ill-fitting or unwanted coats so that we may pass them on to folks who really need them. Put them in a bag by the door (along with your knives that need sharpening) lest you forget!
Looking forward to seeing you all at the market on Saturday.