Care & Storage
For Eating Fresh: Remove the tops and store in a perforated plastic bag in your fridge. Don't throw the tops away though - they're delicious chopped up in salads, or as an herb on fish.
September - October
Braised Fennel with Onions and Vinegar
From How to Cook Everything by Mark Bittman
This makes a fine pasta sauce, thinned with a little of the cooking water.
¼ cup olive oil
1 cup chopped onion
1 tbsp minced garlic
2 bulbs (about 1½ pounds) fennel, trimmed and thinly sliced
½ cup chicken or vegetable stock, or dry white wine, or water
Salt and freshly ground black pepper to taste
1 tbsp minced fresh marjoram or oregano leaves or 1 tsp dried marjoram or oregano
1 tbsp sherry, balsamic, or other flavorful vinegar
Place the oil in a medium skillet or casserole that can later be covered and turn the heat to medium. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the garlic and fennel and cook, stirring occasionally, for about 5 minutes. Add the liquid, salt, and pepper and cover; turn the heat to medium-low. Cook until the fennel is just about tender, another 5 to 10 minutes, then uncover. If the mixture is very wet, raise the heat a bit to evaporate most but not all of the liquid. Stir in the herb and the vinegar, taste and adjust seasoning, and serve.