Fennel 

Fennel is more than a flavorful alternative to celery, it has been used for medicinal purposes such as nervous conditions, poor eyesight, bronchial problems and as a digestive aid.

It is low in calories, but high in Vitamin A and minerals such as calcium, potassium and iron. Like its Italian cousins, fennel is available at Market from midsummer to early fall. You can store fennel in a plastic bag in the refrigerator for up to two weeks.

Fennel can be steamed, sauteed, baked, or eaten raw, and you can eat the bulbs and use the feather-like leaves as a seasoning. Some people even eat fennel after a meal as a bresh freshener.

Recipes

Braised Fennel from Arbor House, An Environmental Inn

• 3 tablespoons butter
• 1/4 cup shallots, chopped
• seeds from 2 cardamon pods, crushed
• 1/8 teaspoon ground mace
• 2 medium fennel bulbs
• 1 1/4 cups soup stock
• salt & pepper to taste

Remove stems and leaves from fennel; cut bulbs lengthwise into six pieces each. Heat oven to 350 degrees. Melt butter in ovenproof kellet over low heat. Add shallots, cardomon and mace; saute for 8 minutes. Add fennel and toss to coat. Stir in stock and bring to a boil. Cover and braise in oven for 30 minutes, basting occasionally. Place skillet on burner over high heat and boil until liquid thickens slightly, about 15 minutes. Season with salt and pepper. Makes four servings.

Fennel, Bean and Pasta Salad from Dog Hollow Farm

• 2-3 fennel bulbs
• 1 small onion
• 2-3 tablespoons olive oil
• 1 can (28 oz.) kidney beans, drained
• 2-3 cups cooked pasta
• 1 teaspoon lemon pepper

Remove leafy tops and reserve. Thinly slice fennel bulbs and onion; saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Makes 4-6 servings.

Fennel-Orange Muffins from Harmony Valley Farm

• 1 seedless orange, peeled
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 cups grated fennel bulb
• 2 1/4 cups flour
• 1 1/2teaspoons baking powder
• 1/2 teaspoon salt

Preheat oven to 350 degrees. Oil muffin cups. Puree orange in blender, then combine with eggs, oil, sugar, vanilla and fennel in a bowl. Sift flour, baking powder and salt, then gently fold into wet ingredients. Do not overmix. Spoon into muffin cups (about 3/4 full) and bake 20-25 minutes or until golden brown. Makes 8-12 muffins.