Chappaqua Farmers Market: Fennel and Lamb!

Open Saturdays, from 9:00 a.m. to 1:30 p.m. at St. Mary’s, next to Bell
Friday, February 17, 2012
by Pascale LeDraoulec

Did you see the great cartoon in The New Yorker last week? Two pre-schoolers playing together and one says to the other, “So, who shaves the fennel in your family?”  I had to laugh because we’ve been on a crazy fennel kick at my house this winter, eating it raw, steamed, baked and even pureed in soups.

When I was in southern Italy a few years back, I got used to eating raw sliced fennel after dinner and before dessert, as a palate cleanser that also helped digestion. The clean, cool anise flavor makes it a natural for dips like Taiim’s creamy hummus.

In France, fennel is almost always served with fish, usually steamed and doused with some quality olive oil and a squeeze of lemon. Sometimes I cut a bulb in half and bake a whole fish right on top of it—fronds and all! It imparts a lovely anise flavor to any delicate fish. 

Chef David Tanis had a great recipe in The New York Times this week for hearty fennel al forno—fennel bulbs baked with mozzarella, Parmesan and bread crumbs .Check it out by clicking HERE.

While you’re there, print out the recipe for the earthy lamb and white bean chili. We will have lots of lamb at the market this week and this recipe looks like a winner!

See you at the market!

Pascale LeDraoulec is Director of the Chappaqua Farmers Market