Love at First Fennel

I’m not a big fennel eater. I’ve probably only bought fennel bulbs a handful of times – always because I came across a recipe (usually for a salad) that included a little bit of raw, thinly sliced fennel. It often works well enough in the particular recipe, but it’s not a flavor I ever crave.

The first fennel bulbs of the season arrived in our baskets last week. They were so beautiful! Our farmer, Susan Ross, directed, “Eat them raw or lightly sauté them.” Having done the raw fennel thing in the past, I was up for a sauté this time.

I found a super easy recipe with a google search. Saute the thinly sliced fennel in some olive oil, season with salt and pepper, and let them cook down and caramelize a bit. Once they’re almost cooked through, add some garlic and then deglaze the pan with a squeeze of lemon juice. Top with a little freshly grated parmesan cheese. YUM! I served mine over red quinoa, but the fennel would be great with a pasta or as a simple side dish with any fish or meat (you could easily do without the parmesan cheese).

I very rarely eat fish, and haven’t had the desire for fish in several months, but suddenly found myself thinking “This would be absolutely delicious over salmon or snapper!” I just have to say that I love this about the CSA: not only am I eating foods that appear in the basket that I wouldn’t otherwise buy, but the unfamiliar CSA items lead me to other unlikely items – it’s kind of like a cook’s choose your own adventure with many twists and turns.

Is it just me, or did you also fall in love with your first fennel?