November 7, 2011 - 10:41am
Fennel is that gorgeous, stalky frond that grows rampant throughout San Diego- A weed, but a treasure none the less, this root vegetable will capture your heart over and over again with new recipes. Find bulbs and fronds of friendly fennel and more this week as you shop at the Pacific Beach Tuesday Farmers' Market.
Normally fennel tastes like the love child of celery and licorice. Roasting, however, brings out complex flavors and satiates our cravings for warm, tender food now with winter's return. Select a few stalks from Suzie's Farm this week and simply chop the bulb into quarters, then coat the pieces with a healthy dose of oil (have you tried the avocado oil from California Olive Oil?). Toss with salt and pepper, and roast in the oven until the outsides begin to crisp, leaving the insides warm and tender.
For a flashier meal- experiment with this Yellowtail & Fennel Crudo recipe from Chef Brian Sinnot- An elegant, yet simple dish with fresh fennel, pomegranate seeds, and mint. Sift through the ruby round pomegranates at Lone Oak Ranch or pick out a prize from John Gilruth. You can find fresh yellowtail or other filets with Miss Sushi, and Suzie's Farm has tiny, fragrant bunches of wild mint...