#fennel

Black Swallowtail Caterpillars 🦋 (Papilio polyxenes)

on Parsley and Fennel, Coral Springs Florida

This creamy and comforting soup combines the earthy flavors of sunchokes with the subtle sweetness of fennel, creating a delightful blend of flavors. Perfect for a cozy night in or as an elegant starter for a dinner party.

Ingredients: 1 lb sunchokes, peeled and chopped. 1 fennel bulb, chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1/2 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. Fresh fennel fronds for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the sunchokes, fennel, onion, and garlic. About 8 to 10 minutes, or until the vegetables are soft. Put in the vegetable broth and raise the heat. After 15 to 20 minutes, the vegetables should be very soft. Blend the soup until it's smooth, either with an immersion blender or by adding small amounts at a time to a blender. Add the heavy cream and season with pepper and salt to taste. Add fresh fennel fronds on top and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

You know what I don’t hear enough of? Fennel appreciation. Look at that plant, it’s so pretty! And it’s a bit like the inside of lungs, I think, the shape of it. Either way, it’s just so green and springy and frond-y. It’s a gem of a plant.

This vegan salad has the crisp, fresh taste of fennel, the sweet and sour taste of clementines, and the salty crunch of red onion and walnuts. A simple but tasty dressing of olive oil and balsamic vinegar ties it all together.

Ingredients: 2 bulbs fennel, thinly sliced. 3 clementines, peeled and segmented. 1/2 red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup walnuts, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Slice the fennel and put it in a large bowl. Add the clementine segments, red onion, parsley, and walnuts. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Add pepper and salt to taste. Spread the salad ingredients out on a plate. Add the dressing and gently toss to coat everything. You can serve it right away, or put it in the fridge for about 30 minutes before you serve it to let the flavors blend. Enjoy your tasty and refreshing chopped fennel and clementine salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

This morning, I made sure to give the garden beds a through watering before things got too hot. I found this. View this post on Instagram On the one hand, I was happy to see another poppy blooming. On the other, I was sad to see one of the flower buds got chomped! I have a suspicion that it didn’t taste very good, or the rest would have been eaten, too. So… we’re down to just 3 Giganthemum…

Via Something from Nothing. Serves 8-10 2 tbsp olive oil 1 lb ground beef 1 lb ground pork kosher salt freshly ground black pepper 6 garlic cloves, thinly sliced 2 medium yellow onions, finely chopped 1 fennel bulb, finely chopped 2 tbsp fennel seed pinch of crushed red pepper flakes, plus more (optional) 1 cup dry white wine 1 (28-oz) can crushed tomatoes (or whole peeled tomatoes,…