• Although I should be worrying about more momentous things, I want to know how to cook fennel. I grew it. I like to eat it. What do I do now? #
  • 2 new horses now at farm. Draft horse, eclipsed by newcomers, in permanent snit. A ton of Belgian draft horse in a snit: not a pretty sight. #
  • Browning floured beef in bacon drippings. All is right with the world. #

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  • Sahamamama

    Fennel — Options:

    1. Cut the top & bottom off, wash well, add to vegetables (carrots, celery, onions, potatoes) with a beef or pork roast.

    2. Cut the top & bottom off, wash well, add to cabbage, onions, and a TON of butter in a saute pan. We eat this version with sausage.

  • LaVern

    I use fennel when I roast a whole chicken. I cut off the top and bottom and wash and chop in 11/2 inch chunks and add to the usual carrots, potatoes and onion. I put the veggies in the roasting pan under the chicken and roast. The fennel adds a nice flavor.

  • Ellen

    Can’t help you with the fennel, but browning things in bacon drippings makes me happy. Hope the draft horse has settled down now. Any horse — or pony, for that matter — in a snit is a drag for the people daring to come round. We’re on the hunt for new pony right now; my youngest has outgrown the small Welsh she’s been riding for two years. We’ve met a few ponies who seem permanently “snitten.”

  • Pam K

    Fennel is great raw in a salad, too, don’t forget. Delish… I am going to try adding some to cabbage, onions, and butter and eat it with sausage. That sounds fantastic.

  • Megan

    Giada from Food Network’s Cioppino (a tomato and seafood stew). One of my top ten favorite things to eat, and it uses lots of fennel.


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