Fennel

My fennel is doing well and just about big enough to harvest. 

This is the first time I have grown fennel.  As  a matter of fact until a couple of years ago I didn't even know I liked fennel. 

My first experience with fennel was when my neighbors were growing it and gave me some.  I had no idea what to do with it.  It smelled like licorice and I really detest licorice and I couldn't get past the smell so into the compost pile it went.  Then after I joined my current CSA I started getting fennel in my box - not knowing what to do with it - it either ended up in the compost or the swap box. 

As money has gotten tighter I became determined to not waste any CSA veggie and I started experimenting with fennel and fell in love.  It got to the point that every week last year that there wasn't fennel in my box I was disappointed - so this year I decided to grow some - between the CSA and my garden I hope my desire for fennel is satiated. 

I make a mean chicken garbanzo soup with fennel.  I also like it just sauteed up with other fresh veggies (or by itself) with a little onion and garlic.  Yum. 

Fennel is a really healthy vegetable.  It is high in vitamin C and fiber as well as some wonderful antioxidants. 

Fennel is easy to grow. 

Are there any other fennel lovers out there?  Do you have any good recipes to share? 

The 2013 Growing Season has Begun!

I'm so jealous of my friends down south who have already started their gardens!  I am so over this winter and ready to start gardening.  The weather outside is still very wintery and not spring like at all - although it did rain most of the day today.  Even with the rain melting some of the snow, there is still plenty left.  

So I did what every good northerner will do when they can't get outside and garden yet - I started my seedlings inside!  It doesn't look like it will be an early spring, but I will be ready when spring decides to come.  Last year we had an early spring and things just got away from me and I didn't start my own seeds - I didn't want to repeat that this year so I'm starting a little earlier than I normally do. 

I planted tomatoes, bell peppers (mixed colors), mini bell peppers (first time growing these I hope they do well), brussels sprouts, watermelon (this is actually for Andy - he always grows these and this year he picked out a seedless personal size variety), fennel (another first for me - I never knew I liked fennel until a couple of years ago and now I can't get enough of it), and cucumbers (also for Andy - can you believe the little boy that was a preschooler when I started this blog is now a TEENAGER!).

I will probably start more seeds next week or the week after.  I'm happy for now to be started growing!

I even nicely labeled them.  I have the specific variety on the back of the stakes. 

In previous years I have used yogurt cups, egg cartons and such to start my plants.  I think that was part of my problem in getting behind last year was gathering together planting cups and cutting drainage holes in the bottom.  It was a great idea to use them one more time before recycling but honestly, buying square pots is easier - and I got nice plastic covers that fit on top so nicely so I don't have to mess with sheets of plastic on top. 

Have you started your garden yet?  What are you growing?

Chicken and Bean Soup

I made this for dinner tonight and there were no left overs. This is a very healthy soup - and great tasting too.


Chicken and Bean Soup

½ cup dry garbanzo beans
½ cup dry black beans
1 lb. chicken breasts or thighs cut into bite size pieces
1 ½ cups fennel bulb, trimmed and cut into ¼ inch slices
2 ½ cups sliced carrots
1 cup diced onion
1 clove garlic, chopped
¼ teaspoon salt
¼ teaspoon pepper
4 cups chicken broth
1 tablespoon fresh marjoram
1 tablespoon fresh thyme
1 cup fresh spinach, chopped or shredded

1. Rinse the beans; place in a saucepan and add enough water to cover the beans by about two inches. Bring to boiling, reduce heat and simmer uncovered for 10 minutes. Remove from heat, cover and let stand for one hour. Drain and rinse beans.
2. Put all ingredients except fresh herbs and spinach in slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Add fresh herbs and spinach. Let stand 10 minutes before serving.
4 servings