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The autumn harvest in New York provides us with a bounty of many wonderful fruits and vegetables. One that is often overlooked, but deserves to be in the spotlight is fennel. Often mislabeled as anise, fennel is a member of the Apiaceae family. It has a mild, slightly sweet anise or licorice flavor. It is also an excellent source of vitamin C, dietary fiber, and potassium.
Local fennel can be purchased at the Schenectady Greenmarket (Sun 10am-2pm), the Troy Farmers Market (Sat 9am-1pm), and the Saratoga Farmers Market (Sat 9am-1pm). Look for small and firm white bulbs that are free of bruises and blemishes. The stalks should be crisp, like celery, with light and feathery fronds.
Shaved Fennel and Apple Salad.
1 ½ Tablespoons Apple cider vinegar
1/3 Cup Extra-virgin olive oil
Salt and Pepper to taste
1 Bulb fennel, very thinly sliced
1 Granny Smith apple, peeled, cored, and thinly sliced.
Fennel fronds, as needed (approximately ½ Tbsp)
Begin by preparing the dressing. Place the apple cider vinegar in a bowl and, while whisking, slowly add the olive oil. Season the dressing with a small amount of salt and pepper. Combine the sliced fennel, fennel fronds, and apple in a bowl and dress lightly with the vinaigrette.