This week, we’re delighted to see Fennel from Kitchen Garden Farm and Heirloom Tomatoes from Heron Pond Farm on the storefront. To celebrate, we are sharing our Administrative Assistant, Perri’s favorite Braised Fennel with Tomato recipe!
“Here’s one of my favorite fennel recipes. It’s my go-to easy and impressive summer veggie dish. I cook it at least twice during the fennel bulb season. It’s from Vegetable Literacy by Deborah Madison.
I don’t add saffron but do add juice of 1/2 a lemon or a small splash white wine vinegar at the end for “brightness”. “
Ingredients
2 large fennel bulbs (Kitchen Garden Farm)
2-3 Tbs olive oil
1 onion, sliced thin (Dagele Brothers)
2 tsp fennel seed
a good pinch of saffron threads (optional)
1/2 tsp dried thyme (Kitchen Garden Farm)
2 cloves of garlic, crushed
3 Tbs tomato paste or 1 c. tomato sauce (Valicenti, or make your own with Heron Pond Farm tomatoes!)
1 c. fennel stock, chicken broth or water (Vernon Family Farm)
salt (Maine Sea Salt)
1 Tbs butter (Casco Bay Creamery)
fresh ground pepper
minced fennel or parsley for garnish
Instructions
Trim off the stalks and greens of the fennel bulbs. Mince some greens for a garnish and save the rest for another dish. Half each bulb lengthwise and cut each half into wedges about 1 1/2 inch at the widest part. Be sure to leave the stem intact as this holds the wedges together.
Heat olive oil in a wide sauté pan over medium high heat. When hot, add the onion and fennel seeds, crumble in the saffron (if applicable) and thyme, and cook for several minutes. Add fennel wedges and cook until golden (you can even let them char a little), turning them and the onions occasionally with tongs. Once they are well colored, add garlic, stir in tomato paste or sauce, add the stock and 1 tsp of salt. Scrape the pan to release the juices , then cover and simmer until the fennel is tender, another 15 minutes.
If there is excess liquid, pour it into a small skillet. When ready to serve, add butter to the juices, bring to a boil and let it simmer until rich and syrupy. Heat the fennel and taste for salt and pepper. Pour the sauce back over the fennel, garnish with fresh fennel fronds and serve.
Serve alongside scallops, halibut or wild rice.
About Us
Veggie-GO, a program by the Three River Farmers Alliance food hub provides fresh produce direct from farm to table. Eat local with our CSA subscription alternatives supplying fresh vegetables and organic food delivery from local farms. An online farmers market providing a healthy farmers table diet right to your front door.