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?
Get your anise in gear. Fennel seeds enhance the bulb's naturally licorice-y flavor. Boy, are we frond of this pickle.
The recipe calls for fennel bulb (not seeds, although we do add classic spices– caraway seeds and juniper berries) to provide a slightly sweet counterpoint to the sourness, and fresh ginger gives it a boost of fresh flavor.
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.
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.
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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