This week's farm share box brings us fennel, along with butterhead and romaine lettuce, mesclun, garlic scapes, scallions, sugarsnap peas, baby carrots, baby turnips and kale. Fennel is a big favorite of mine, not only because of its pungent, distinctive flavor but also for its versatility. It can be served raw in a salad, as an interesting ingredient in soup (Fish Chowder with Fennel and Corn), grilled (Grilled Fennel/Chicken Salad), puréed as an ingredient in cream soups, boiled and added to mashed potatoes for a different twist, incorporated into a sauce for fish (Black Bass with Fennel-Orange Cream) or, my favorite, cut in long shreds and braised in wine and butter. These tasty "noodles" make a flavorful bed for a piece of grilled fish, or, in this recipe from the Stephencooks archives, a piece of pan-seared pork tenderloin.
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