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Fennel, redolent of anise, has a texture close to celery or onion with a refreshing but highly flavorful crunch that holds up well even with longer cooking times. If the licorice flavor is too much, it can be tamed and sweetened with roasting. Make sure to use all the parts! The bulb is the most common part called for in recipes, but the stalks can be used in place of celery in many dishes or used as a bed for grilling or roasting meats and fish, and the fronds (the leafy/feathery part) can be used like dill or parsley to add a fresh, green, anise-y pop to your dishes.
Use to top white pizza; shave thinly for salads; pair with fresh citrus.
In addition to being certified organic they utilize resilient agricultural techniques such as reduced-tillage, intensive cover cropping, integrated pest management, occultation, contour tillage, and organic compost applications to create a farm that provides the community with incredible food while also nurtures the soil and ecology of our farm and the people who work there.
Cut off stalks and fronds, leaving about 2 inches on the bulb, and store them separately from the bulb in a bag in the crisper drawer. Wrap the bulb in either plastic or a damp towel and store in the crisper drawer of the fridge. It will keep for up to a week, but use it as soon as possible for optimal flavor.