Look what our garden made!
A gigantic fennel bulb! It’s always fun to try something new in the garden.* We tried fennel last year, but never got beyond a tiny little plant. Not so this year!
We roasted the bulb, and we’re using the stalks and feathery bits in salads. Roasted fennel is quite the treat! While we were at it, we roasted some garden beets and turnips, too 🙂
Preheat oven to 400° F. Cut fennel bulb into quarters. (Reserve stalks and feathery bits for something else.) Brush both sides of fennel with olive oil and sprinkle with salt. Roast for about 40 minutes — flip to other side at the half-way point. Finished product should be tender, golden, and caramelized.
*Growing Fennel (advice from Matthew)
We started the fennel from seed (look for “Florence fennel” or “bulbing fennel”) back in mid-January using our grow lights. We transplanted them to the garden in mid-March, when they were still quite tiny.
What Worked for Us
- When transplanting (or if sowing seed directly), leave at least 12 inches between plants to encourage large bulb formation.
- Keep plants well-weeded early on — mulching will help with this.
- Keep watered, too — again, mulch helps here.
- Pray to the weather gods 😉 The rainy, cool spring probably helped.
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