Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Sweet, vinegar fennel pickle. Try this pickle in lieu of traditional relish on any sandwich or burger, mix it into salads, or use it as a cocktail garnish.
What to do with all of those fennel stalks & fronds once you've eaten the bulb? Candy the stalks, salt the fronds.
This cabbage and fennel condiment is flavored with green onion, garlic, ginger, chile and fennel seed. Spicy, sour, salty kimchi in under 45 minutes.
On dehydrating food from the garden, and saving seeds.
A quick fennel relish that is all licorice and slightly sweet tanginess. It's good on hot dogs and even better on grilled fish.
Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
This sauce absolutely sings of late summer with intense flavors of tomato and a slight sweetness lent by the roasted fennel.
At his Beard House dinner, Jonathan Bennett slathered this delicious butter on trout. We love it on grilled bread for a decidedly autumnal appetizer.
Fall in a jar. But not for long, 'Cause you'll eat it all.
A perfect way to use the fronds from your fennel. Pesto made with sunflower seeds is great for those who can't have pine nuts!
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