What’s Cooking in Kelli’s Kitchen — Fennel of all things…


There has been a bevy of things taking place in my environment this last week. My Ned and I hosted his parents for a stop by from Las Vegas, we are in the ultimate stage of preparing and accumulating before our 10th annual golf match to reward the Fallon Youth Club, and the foodstuff hub crew and I started off executing our group food stuff accessibility grant undertaking. Although I am usually energized to take a look at with my in-legal guidelines, it was the grant project that prompted me to expertise the most enjoyment and stress this previous week. There are a ton of logistics involved. We are now buying deliver from local farmers for six various distribution areas and courses, with 4 independent times of moving food items, packing bins, and coordinating volunteers. All in all, week a person went very effortlessly and I am so very pleased to report that we have by now built all over 3000 pounds of make readily available to our associates and neighborhood. 

The make merchandise that elevated the most concerns this 7 days was fennel, which amazingly generated far more inquiries than the kohlrabi. So, I believed that I would consider this opportunity to distribute the phrase about this delicious veggie and member of the carrot relatives. Even if you have by no means right before acquired a new fennel bulb at the grocery retailer or your local farmers current market, you are possible familiar with the flavor and have consistently consumed fennel with out even knowing it. My husband avows that the ingredient that makes Chicago pizza outstanding to any other form of pizza is the inclusion of fennel seeds in the sweet Italian sausage. Several sausage kinds involve fennel seed as a essential flavoring ingredient. Regardless of this not known familiarity, a fresh new fennel plant can be a little intimidating with its strange bulb and frilly fronds. But fennel is a adaptable and tasty component. It is crunchy and has a delicate anise taste when eaten uncooked and becomes sweet and velvety comfortable when roasted.

All parts of the fennel bulb are edible, and they all are properly suited for various purposes. Very first, I different the stalks and frilly leaves from the bulb. The stalks I conserve in my freezer “stock bag” to consist of in a veggie, chicken, or fish inventory the upcoming time that is on my agenda. The frilly, nearly dill-like leaves are a fantastic addition to salad greens. Future, I trim or peel any bits of the outer skin of the bulb that is discolored. When it will come to slicing up the bulb, the most important conclusion is regardless of whether or not you want to individual the main of the fennel. The fennel core is 100% edible though it can be a small bit more durable than the rest of the bulb. If you go away the main intact, you will have rounds or wedges with multiple fennel levels connected. If you separate the main, you will have different strips of fennel. There is not a improper or ideal way to do this. I are likely to vary my preparing primarily based on the dish that I am creating using the core in for roasting and the core out for salads.

Our fennel recipe nowadays is super easy. Whilst we ended up distributing generate at the William N. Pennington Life Heart on Tuesday, I observed myself repeating over and more than, “every veggie in this place that demands to be cooked can be well prepared in the exact same way. Cut it up, toss it with olive oil, salt, and pepper, and roast in the oven at 375° until eventually it is soft and caramelized.” Virtually all deliver things can be deliciously ready with almost no energy, and this is undoubtedly genuine for fennel.


Roasted Fennel



Fennel bulbs, core intact & slice into wedges

Olive oil

Salt and pepper



  1. Preheat your oven to 375°. Line a cookie sheet with parchment paper.
  2. Toss fennel wedges with olive oil and year generously with salt and pepper. Spread in a one layer with great separation on the parchment-lined cookie sheet.
  3. Roast for 25-35 minutes right until the fennel is tender and perfectly caramelized
  4. Garnish with a squeeze of lemon or a sprinkle of parmesan cheese


If you and your household can not frequently find the money for fresh veggies, be sure to stop by the William N. Pennington Existence Middle on Tuesdays in between 11:30 and 1:00.



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