I don’t know why I got obsessed with fennel this season. Probably because I was thwarted last summer thinking I had planted bulbing fennel and finding out too late it was the kind that only produces seeds. The fennel crop has been the most gratifying garden success so far this summer. I was grateful to harvest the first bulb this morning. I cut the feathery tops off and put them in a jar of water to use later, maybe, or maybe dry them. There’s plenty more where those came from if all I do is end up composting them. I’m grateful for compost: I never feel like I’m wasting food anymore, everything I don’t eat goes into the compost and then back into the garden to feed the soil.
I’m grateful, again, to be able to search a recipe in just a few minutes. Today I chose Braised White Beans with Greens and Parmesan, though it should have said and Fennel, which is how I saved it on my computer. It’s a winner. It was easy and delicious. I was grateful to have all the ingredients on hand.