I have been seeing multiple variations on the urban garden lately. Regardless of how much or how little space, you can grow edibles around your house. Even if you only have room for a flower box in the kitchen window you can grow herbs. Rooftops all over cities are sprouting gardens big and small.
We are fortunate enough to have a little plot behind our house that gets about 8 hours of sunlight in the summer and is perfect for tomatoes, peppers and among other vegetables, fennel.
The first planting of the bulbs did not produce anything to eat, although they sure did smell good. They reseeded themselves and I have been watching in anticipation all winter. We have two fennel bulbs that are nearly ready to pick.
Sorry for the short recipe but I am still under the weather.
These little recipes are just reminders of how simple and delicious whole food can be. And if you happen to be making something more complicated as a main course, it’s nice to have a simple salad or grilled fennel as a side vegetable.
- 1 or 2 Fennel Bulbs, trimmed and sliced fairly thick
- Lettuce or your choice
- Olive Oil
- Salt and Pepper
- Grill or Grill Pan
- Chef’s Knife
- Trim the hard core and stem end from the fennel, reserving some of the fronds (the wispy hairs).
- Drizzle with olive oil, salt and pepper.
- Grill for about 5-10 minutes a side, depending on how hot your flame is and how thick you cut the fennel. I like them about 1/4″ thick so they can caramelize but still have some crunch.
- Toss with lettuce, a bit more olive oil and a squeeze of lemon.
- Roughly chop the fronds and sprinkle over top.