Another variety of things to eat. The daikons are a huge success and the fennel was ready.
What does one do with fennel? YOU EAT IT.
The Florence fennel is entirely edible from bulb to fronds. When harvesting cut the fennel just above the root to grow another!
The bulb was used in a soup with one of our fat daikon radishes, a coconut (Annie’s soup) base, and some fennel tops. The tender baby fennel tops were baked on stuffed zucchini with cheddar (only because we had no Parmesan) at 400 degrees for 20 minutes.
Last we had fennel pizza with onion, garlic and cayenne. The best pizza made yet.
We planned to take photos of it but we ate it all instead.