While some may consider fennel an acquired taste, the unique flavor and versatile nature of the vegetable gives it a variety of different uses when cooking! Fennel naturally has a licorice-like flavor and crunchy texture similar to celery when enjoyed raw, but when cooked, fennel becomes softer and loses its anise flavor. You can find fennel from Highgate Farm at the River Arts District Farmers Market.
One way to enjoy fennel raw is in this simple shaved radish, fennel, and parmesan salad. Start by whisking together two tablespoons of extra-virgin olive oil, one tablespoon of fresh lemon juice, and two teaspoons of whole-grain mustard, and season with salt and pepper. Core and thinly slice one bulb of fennel, chopping up a fourth cup of the fronds, then thinly slice five radishes as well. Toss the dressing with the fennel bulb and radishes, then top with freshly shaved parmesan and fennel fronds. You can find radishes from Maypop Farm at Asheville City Market.
If raw fennel isn’t for you, don’t write off the vegetable quite yet. Try roasting it! When roasting, fennel becomes buttery, soft, and caramelized. Start by removing the stalks of the fennel, cutting the bulb in half, then slicing into half-inch-thick pieces. Arrange the fennel slices evenly on a baking sheet lined with parchment paper. In a bowl, combine three tablespoons of olive oil and two cloves of minced garlic. Brush the mixture onto the fennel slices, then sprinkle on one teaspoon each of thyme, a teaspoon of black pepper, and salt. Roast at 400 degrees for 25 minutes, removing from the oven to sprinkle a quarter cup of parmesan onto the fennel, then roast for another 10 minutes. After 35 minutes the fennel should be tender, caramelized, and ready to enjoy! Serve warm as a side dish, add to any salad or pasta, or incorporate leftovers into a frittata.
These pork and fennel burgers are an easy-to-make dinner recipe, as well as a delicious way to sneak in more seasonal winter produce! In a large bowl, add two pounds of ground pork, one grated onion, one and a half thinly sliced fennel bulbs, one grated small green apple, two to three grated carrots, one finely chopped red chili, six cloves of minced garlic, two tablespoons of ground fennel seed, one egg, and half a teaspoon of salt. If the grating of all the vegetables sounds a little too labor intensive, roughly chop the grated ingredients beforehand, and then drop into a food processor instead, pulsing until grated. Shape the pork and vegetable mixture into four burger patties. Add two tablespoons of olive oil to a large skillet over high heat, then add the burgers to the pan, frying for four to six minutes on each side until they are cooked through. In another bowl, add a quarter of a cabbage (shredded), one small thinly sliced red onion, one grated green apple, one bunch of torn cilantro, and a third cup of mayonnaise, then mix well. Assemble your burgers by adding some of the apple slaw to the bottom half of a brioche bun, top with the burger and a touch of barbeque sauce, and serve! You can find the pork for this recipe from Dillingham Family Farm (Weaverville Tailgate Market) or Dry Ridge Farm (Asheville City Market). Get Granny Smith apples from Creasman Farms (Asheville City Market).
At winter markets now you’ll also find carrots, beets, radishes, turnips, cabbage, kale, salad greens, winter squash, potatoes, and sweet potatoes. Markets are also stocked with a variety of meats, cheese, rice, pasta, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region, including winter hours, in ASAP’s online Local Food Guide at appalachiangrown.org.