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?
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!
Tavernita's Ryan Poli poaches the fennel in olive oil and fragrant spices, brings the mixture to a simmer, then turns the heat off. A last-minute addition of red wine vinegar brings an acidic element to the licorice-flavored vegetable.
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
Beets + fennel = heaven in a jar. And it's safe for water-bath canning, too.
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