Lorene's Produce Picks
BEER & WINE
Fennel is crunchy and slightly sweet, adding a refreshing contribution to the ever popular Mediterranean cuisine. Most often associated with Italian cooking, be sure to add this to your selection of fresh vegetables from the autumn through early spring when it is readily available and at its best. Frazier Lake - Hollister, CA
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Tips for Preparing Fennel : ; The three different parts of fennel—the base, stalks and leaves—can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning
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Silk Plain Soy Milk (1/2 Gallon, Chilled)
Unit: 1/2 gal.
Alvarado Sprouted Multi Grain Bread
Unit: 24 oz.
Cascadian Farms Frozen Strawberries
Unit: 10 oz.
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