Two Fennel Recipes

One of the things we had in the Fall Italian Garden was bulbing fennel, which you may sometimes see in the grocery store labeled “Anise.”

This is the fennel that was harvested before the cold weather set in a couple weeks ago. Most of it was pretty good sized. As a recap, we started the seeds indoors and then transplanted in early August. It is edible at any size of bulb development, and I know that sometimes people like the smaller ones to roast whole. The bulbs were good sized a few weeks before we harvested, but I always like to see how big we can grow things in the fall and how long they will last in the garden.

So…what do you do with bulb fennel? I had tried a fennel gratin recipe several years ago that was pretty disgusting, so I went looking for some better options. I ended up with a recipe for Roasted Fennel, Carrots, & Shallots and another recipe for a Radicchio, Fennel, and Olive Panzanella (bread salad). It was a bonus, since we had radicchio in the garden too!

I cut the tops off the fennel, quartered it, rinsed it well (there was some dirt between the layers, but not too much), and tossed the pieces with olive oil, salt, and pepper.

I sliced the carrots, and topped the red bunching onions. The original recipe called for shallots, but I had a whole bunch of these red bunching onions from the garden as well that were pretty sweet, so I opted to use them instead. These were also tossed with oil, salt, and pepper, then spread on a baking sheet.

Everything was roasted at 425 degrees for about 20 minutes, or until tender.

The finished product! (Technically the recipe called for garnishing with parsley and a few fronds from the fennel tops. Oh well.) This dish was a huge hit, even though it was so simple. Sometimes the simple dishes are the best. Almost everyone really enjoyed the flavor of the roasted fennel.

The second recipe was actually a bit more complex, even though it was a salad. I also didn’t manage to get pictures of every step, so bear with me. Here’s a link to the original recipe: Radicchio, Fennel, and Olive Panzanella.

The first step was to toast the bread. The cubes of bread were tossed with lemon zest, oil, salt, and pepper. Then they were toasted in the oven until just crisp. (Not all the way to crouton stage.)

The dressing was pretty simple: minced shallot (I subbed the red onion again), chopped parsley, lemon juice, vinegar, salt and pepper, all whisked together.

The fennel was easy to deal with. I just took a couple of the smaller bulbs and thinly sliced them. Done!

Then the radicchio…

Eew! When I harvested it, the outer leaves looked good, but as I peeled it down to the inner head, I got to this slimy layer. I don’t know if this is normal, if the plants were too crowded, if it was too warm and wet for most of the fall, or what the story was. I’m sure that many of you, getting to this point, would have just chucked the whole thing in the trash and moved on. Luckily you have me to delve through the slime to find out if there was anything good underneath!

What do you know! There was something worth having! One of the heads that I stripped down still had some good green leaves before getting to the red interior leaves. The others needed to be cleaned further, down to the red leaves. But the radicchio “hearts” were just fine to use. No sliminess in evidence at all.

Here’s the bigger “green exterior” head sliced. The center is nice and red. (Recap again: the radicchio was also started inside and transplanted in early August.”)

The final salad: the bread, radicchio, and fennel were tossed, as well as some halved green olives, chopped parsley, a little cheese, some salami and the dressing. It was a colorful and interesting salad. Because the greens were all radicchio, it had a stronger, more bitter flavor than our American palates are used to. Some people really liked it and others didn’t care for it. To make it appeal to a broader audience, I added some sweet lettuces (like bibb lettuce) to cut the bitter greens a bit. The fennel really wasn’t very prominent in this dish by the time everything else was added, but it was a great use for radicchio!

Friday PhotoEssay: Year in Review

I’ve been meaning to do the Year in Review post for the Friday PhotoEssay “whole garden” pictures for a couple weeks now. I guess it is good that I waited until now to get a true “after” shot from the cold.

March 10th after a snow!

April 3rd

April 11th

April 25th

May 2nd

May 9th

May 16th

May 23rd

May 30th

June 6th

June 13th

June 20th

June 27th

July 7th

July 11th

July 18th – I think this was pretty much the peak of the garden for the summer, don’t you? Maybe one of the two previous weeks, but this was a pretty green week.

July 24th

August 1st

August 8th

August 15th

August 22nd

August 28th – You can tell things are on the downhill slide now!

September 15th

September 19th

September 26th

October 3rd

October 17th

October 31st – The end of “summer” for the year.

November 21st – Almost put to bed for the winter!

Preparing for the Sudden Onslaught of Winter

I feel like I spend a lot of time on this blog talking about the weather, but it really isn’t just idle conversation! The weather is extremely important to our success as gardeners. After one light freeze and lots of unseasonably warm weather, we are looking at more than a week of unseasonably cold temperatures. Overnight lows look like they will be hovering in the upper teens to low 20s for the better part of the next two weeks. (At least that low of 9 degrees is gone, for now!) Many of the cool season vegetables will tolerate temperatures down to 24 or 25 without significant damage, but two weeks of lows down around 20 is probably a bit much for them to tolerate, especially when they haven’t been hardened off with cold-but-not-too-cold temperatures.

So…it was time to harvest some things and cover others this afternoon! Because I can’t resist experimenting, I left one or two plants of almost everything in the garden, just to see what would happen.

We already had the cold frame out, but still open. We closed it up and tucked some straw along the back edge to keep the cold air out.

We also put hoops and row cover over the main section of spinach and radicchio. Normally I’d leave those out, but I think this will be a bit cold all of a sudden.

I left some of the other spinach around the garden uncovered, including the Indian variety. (I don’t have great hopes for its cold hardiness!)

I harvested a few of the radicchio plants to see what stage they were at. I also harvested the watermelon radishes, fennel, half the bunching onions, and most of the dandelion greens. I was just going to leave the lemongrass, but then I just couldn’t let it go to waste, so it went to our Foods & Nutrition department.

I’ll post more pictures and show what I did with some of the different vegetables later in the week!

Year in Review: Taste of India Garden

Since we are basically done with Friday PhotoEssays for the year, I am going to switch gears a little bit and do a few more “Year in Review” posts to wrap up this year’s garden. We’ve already done the heirloom tomatoes, and today we are going to take on the Taste of India garden.

Cumin: We never managed to get the seeds to germinate. I don’t know if it was them or us, but we’ll have to give in a try another time.

Cuban Oregano

Ajwain/Cuban Oregano: This plant started as a tiny transplant that I thought for sure was going to bite the dust. And then it turned into this sprawling monster! Needless to say, it loved the summer. It did start showing cold injury once we got down to the 40s overnight. Unfortunately, I never got around to figuring out how to cook with it, so it was an attractive plant, but not overly useful.

‘Kesar’ Red Carrots: These carrots had huge tops, and the roots were decent sized as well. They were more purple than red, although a commenter did say that the name of the carrot indicated the more purple color than what we would typically call red. Unfortunately, we got a late start with them, since the seeds didn’t germinate readily. (Again, probably more us than them.) This meant that by the time we harvested, the carrots were pretty bitter due to the heat.

‘Samurai’ Red Carrot: More red colored than the ‘Kesar,’ these carrots also suffered from summer heat bitterness. Ugh.

‘Dulhan’ Pepper: This was a round, flat pepper that started pale cream/white and turned red. It was a sweet pepper with a little kick to it. It did fine, although by later in the summer it was getting too much shade from the trellises and didn’t produce very well.

‘Jwala’ Pepper

‘Jwala’ Pepper: This hot pepper did great, as most hot peppers are prone to do in Kansas summers.

‘Sagar’ Spinach: This spinach was a little bit slower to germinate than our regular spinach varieties, and the leaves were much more tender and succulent. I think that flavor-wise it was a little stronger flavored. Maybe a little more reminiscent of mustard or kale? It was no more heat/bolt resistant than other varieties, which I was hoping for. I’m curious to see how it compares to the other spinach when it gets cold next week, but I’m not expecting it to survive like our other spinaches.

‘Basanti’ Mustard

‘Basanti’ Mustard Greens: If you like mustard greens, this was a great, fast-growing variety. We had a hard time keeping up with it in the spring. It did bolt earlier than I thought it might, but we were really tired of mustard greens by then.

‘King Cobra’ Snake Gourd: The snake gourd plant was slower to get started in the summer, but it pretty much took over the world after that. It had really cool white flowers with nice fragrance. The plant itself was relatively productive, although we weren’t harvesting frequently to help keep it producing. We never got around to trying out recipes with these gourds, so it was more ornamental than anything.

‘Tagore’ Bitter Melon: The bitter melon plant did well initially, until it got swarmed under by the snake gourd. We did get some fruit off it earlier in the season, but then it quite producing. My best guess would be that was due to the snake gourd. Or maybe it just isn’t that productive. Denise did cook a couple of these, but we decided that it was a big hassle to cook with and that zucchini were tastier than the bitter melon.

Snake Gourd vs. The Garden

‘Poona Kheera’ Cucumber: This cucumber was quite productive in the first part of the summer and had decent flavor. It was pretty seedy, but that would be normal for this type of cucumber. Again, not much production later on, which I blame on the snake gourd.

‘Sambar’ Cucumber: Since this was the cooking cucumber that was harvested at the yellow stage rather than the green stage, the plants definitely didn’t produce as much as other cucumbers. Leaving maturing fruit on the vine usually limits additional fruit development. We got a decent harvest, but not spectacular. And they seemed to quit producing in the late summer. Dare I blame the snake gourd again?

‘Black Kabouli’ Chickpeas: The plants were attractive and the yield was okay, all things considered. We did have some caterpillar eating the peas out of the pods, which reduced the yield. Fun novelty, but not particularly productive for a small space. I still need to make up a batch of hummus from the chickpeas we harvested.

Green Cowpeas: The cowpeas went crazy over the summer. We ended up cutting them back several times. They also completely swarmed under the Curry Leaf and the Lemon Savory that were growing on the end of the bed. The yield was decent, although for the size of the plants I would have expected a little bit more. They had a couple different flushes of flowers and pods, but then quit as it got cooler in the late summer and early fall. Probably more effective as a cover crop than a yielding crop in a garden, but still fun to try.

So….this garden was a bit of a story of a couple plants taking over everything else and a few other plants that did well. Nothing particularly stood out as something that we need to try again or that we really liked.

Friday PhotoEssay – October 31

We made it to the “end” of the growing season! A few of the cold tolerant plants will keep going for a few more weeks, but everything else was removed this week. Take a look:

This is from Tuesday morning, before we started working. We got the cold frame out last week for a tour, although we haven’t needed to close it yet. Maybe tonight before we leave.

And this if from this morning. We did leave some of the herbs in, because we just couldn’t take them out when they were still looking good. I suspect that they will have to come out after this weekend.

We ended up with quite the pile in the “ready to compost” bin. Some of it may end up being to fibrous to easily compost, but it needed a chance!

The radishes were ready to harvest, so we pulled most of them. This is what happens when you plant all the radishes at once rather than staggering them. You get a LOT of radishes all at once.

We found these cool, lavender mushrooms growing under the cowpeas. No, we didn’t eat them, since we weren’t sure what they were.

A couple of the kohlrabi were ready to harvest, so we gave them a taste test. If you’ve never had kohlrabi, they taste a lot like a turnip, but a little sweeter and more mild.

The mystery of the browning leaves on the horseradish was solved…by actually looking more closely at the plants. They have a bunch of harlequin bugs making a home on them. These bugs are most commonly found on kale, so I was a little surprised they were on the horseradish. Given the upcoming cold weather, we decided not to worry about them for now. Especially since it’s highly unlikely they will come close to killing the horseradish.

The spinach is looking great, and I expect it will continue looking good for weeks to come. Fall spinach is the best, especially as the weather gets colder and the leaves get sweeter!

Have a great weekend! Stay warm!

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