{"id":139,"date":"2019-08-08T09:33:00","date_gmt":"2019-08-08T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=139"},"modified":"2019-08-08T09:33:00","modified_gmt":"2019-08-08T09:33:00","slug":"fennel-tips-and-tidbits","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=139","title":{"rendered":"Fennel Tips and Tidbits"},"content":{"rendered":"

We learned a few interesting things about fennel when we researched this vegetable.<\/p>\n

In her book, Nigella Fresh: Delicious Flavors on Your Plate All Year Round<\/a>\"\", Nigella Lawson suggests substituting thin slices of fennel for the cucumber in a typical Greek salad.<\/p>\n

\"IMG_4473\"<\/a><\/p>\n

We include fennel in our plate of salad ingredients. Since we may not be ready to eat at the same moment, Penny likes to prep and arrange the additions so we can add them to our greens.<\/em><\/span><\/p>\n

She finds it helps the salad stay fresh longer while still adding a cool taste and crunch.<\/p>\n

Our favorite vegetable reference book is Deborah Madison\u2019s \u201cVegetable Literacy<\/a>\"\"\u201d in which she reminds us that fennel is a member of the carrot family and, unless you have an old, tough bulb or want the petals to fall apart, there is no need to remove the core before you slice the bulb.<\/p>\n

The online, Real Food Encyclopedia offers these fun facts about fennel:<\/a><\/p>\n