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?
Beets + fennel = heaven in a jar. And it's safe for water-bath canning, too.
A thick and dreamy butter of homegrown D'Anjou pears perfumed with fennel seed and white wine. The 'procrastinaty' process makes it easy to break the recipe up in stages and reduces the actual cooking time to less than an hour.
Fig loves fennel, or so I discovered by adding foraged fennel pollen to a straight-up fig jam. Good on its own, excellent with cheese!