Here we are in autumn \u2013 and yet we have still been swanning around in the heat!
\nAutumn is harvest time with festivals and new produce appearing on the shelves at the markets \u2013 such as apples and fennel!
\nI know the edges of the seasons have become blurred \u2013 all merging and being extended because I can recall the time when we anticipated the first new spring asparagus, and hot cross buns and chocolate eggs were only seen for about 10 days at Easter time.
\nBut nowadays? It was the first week in January when I spotted the first glazed fruit buns with the white cross motif on them displayed in the supermarket! We\u2019d only just gotten over Christmas and New Year and I know it will be August when the first Yuletide decorations again are laid out in the shops. Oh well. What can I say except \u201coutrageous\u201d.
\nBut let\u2019s get back to the new season\u2019s crop of apples and fennel \u2013 I mention them together because that gregarious Italian chef\/gourmet Antonio Carluccio told the story of seeing a little boy in a southern Italian market buying a single bulb of fennel, rinsing it in a nearby fountain and sinking his teeth into it just like an apple.
\nThis little boy was simply following an ancient tradition whereby fennel was placed on the dining table at the end of a meal with slices of apple and tiny oranges \u2013 a fruit platter to finish the meal.
\nWith its sharp aniseed flavour it\u2019s a shame we have to wait till autumn, as it makes a great addition to salads and would be perfect in summer. For a refreshing salad simply slice the bulb very, very finely, dress with extra virgin olive oil and shaved parmesan.
\nWhen cooked, fennel loses some of its anise punch and the texture changes from crunchy to soft and melting.
\nIt is excellent made into a soup, simply chopped and saut\u00e9ed with a little onion, some potato and vegetable or chicken stock. Cook until the vegetables are tender, puree and finish off with cream, and season to taste, of course!
\nA favourite soup of mine is to add lemongrass \u2013 finely chopped \u2013 into the saut\u00e9ed fennel and continue as described above \u2013 a delicate and refreshing starter to a dinner party.
\nWhen choosing your bulb \u2013 the tighter it is the fresher and sweeter it will be, and of course those cheeky Italians differentiate between male and female bulbs \u2013 the more rounded shape are female, (said to be sweeter, not as aromatic).
\nIf taller and thinner it will be male \u2013 taste and see if you think there is a difference!
\nThe feathery tops make an excellent garnish and fennel partners well with pork, fish, chicken, parmesan, and flat leaf parsley.
\nIt can be boiled, steamed, char-grilled, roasted, or served freshly sliced at the end of a meal as a disgestif.
\nI hope you\u2019ll enjoy the mushroom and fennel salad on one of these balmy, early autumn days.
\nThe new season\u2019s fennel is a treat to look forward to \u2013 its sharp, clean flavour cuts through those blurry edges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Here we are in autumn \u2013 and yet we have still been swanning around in the heat! Autumn is harvest time with festivals and new produce appearing on the shelves at the markets \u2013 such as apples and fennel! I know the edges of the seasons have become blurred \u2013 all merging and being extended […]<\/p>\n