Fennel

• Cooking oil
• 1 cup carrots, diced
• ½ cup celery, finely chopped
• 1 fennel bulb, cored + finely
• chopped 1 cup potato, peeled and diced
• ½ tsp dried thyme, or to taste
• 1 bay leaf
• 1 quart vegetable or chicken broth
• 1 pound fish and/or shellfish of choice
• ½ cup cream, or to taste
• Salt, to taste

• 3 TBLS cooking oil
• 1 pound Sweet Italian Sausage 
• 3 cloves garlic, peeled and crushed
• ½ cup green olives, crushed
• 1/8 tsp red pepper flakes, or to taste
• ¼ tsp salt
• 1 fennel bulb, stalks removed, cored and chopped into ¾” cubes
• 1 cup chopped onion

• Cooking oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 cup celery + leaves, chopped
• 1 fennel bulb, cored and chopped
• 8 strips bacon, optional
• 3-4 cups cooked lentils (any color)
• 4 cups broth, chicken or vegetable
• 1-2 medium zucchini, chopped
• Mushrooms, chopped, optional
• 2-3 cloves garlic, chopped
• Salt and pepper to taste

• 1 fennel bulb
• 3 Tablespoons cooking oil
• Salt, to taste
• 1 pint cherry tomatoes
• ½-1 tsp dried oregano
• 1-2 garlic cloves, minced
• Black pepper, to taste
• 15 oz canned or cooked white beans
• 1 Tablespoon fennel fronds, chopped

• 2 bulbs fennel, stalks trimmed, quartered, cored and sliced/chopped
• 1 medium potato, peeled and chopped
• 1 medium onion, chopped
• cooking oil
• 4 cups+ water (or broth if you prefer)
• 2-2.5 pounds tomatoes, peeled ideally (but okay if you don't)
• 1/2 teaspoon thyme
• salt and pepper to taste
• cayenne pepper to taste
• cream or non-dairy alternative to taste
• fennel fronds for garnish

• 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
• 1 pound beets, peeled and diced
• 2-3 TBLS olive oil
• Salt and pepper
• Optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts

Preheat oven to 425 degrees. Mix all ingredients except optional garnish. Spread on baking sheet in an even layer. Roast approx. 30-45 min., until beets are tender. Top with garnish of choice. Serve hot.

This is a recipe that was shared with us by CSA member Beth.  It originally came from the Friar's Restaurant in Bangor, when it was in existence.

She says it is sooo worth the effort!  I would second that (yum!) and say that you can certainly substitute or adjust the ingredients to fit what you have in your kitchen.  Enjoy!

3 Tbls butter
2 fennel bulbs, halved, cored and sliced very thin
1 ½ lbs. potatoes, peeled and sliced very thin
Salt and pepper
¾ cup grated parmesan cheese
½ cup heavy cream

Preheat oven to 400. Butter an 8-inch square baking dish. Add potatoes in 3 layers, alternating with 2 layers of fennel. Season each potato layer with salt and pepper, dot with 1 Tbls butter, and sprinkle with 2 Tbls cheese. Pour cream over top and bake until potatoes are tender, about 45 min. Sprinkle with remaining ½ cup cheese and bake until golden-brown, 15-20 min.

Cooking oil
1-2 Fennel bulbs, thinly sliced crosswise
1-2 red peppers, seeded and thinly sliced
½-1 cup cream
1 tablespoon minced fennel fronds
Salt and pepper to taste

Heat oil in skillet on medium heat.  Add fennel and sauté gently for 5 minutes.  Add peppers and continue to sauté, stirring until tender, about 20 min.  Add cream and fennel fronds.  Boil down until thickened.  Season to taste.