I thinned out the fall crop of lettuce for a mesclun salad, and pulled up the first of our watermelon radishes to add to it. The fennel, one called “Perfection,” cooked up beautifully in the dish “Finocchio al Forno“, or fennel baked in cream. Once done, the cream forms an ethereal custard encasing tender chunks of fennel, and is worth using the best cream — namely local, organic — that you can find.
Diary of a Tomato 
There’s nothing to beat fresh produce from your own garden. Local food for local people…low food miles.
I ought to grow fennel some year. I’m not a huge fan, but certain things are so tasty with just a bit of fennel in. Maybe I’ll grow them just for the seeds.
Love this! I totally agree with Bridget, I adore using my own home grown veg.
Fennel baked in cream, that’s a dish I can go for right now.
Another advantage for using home grown or locally grown vegetables is that they cook faster than the same vegetables that travelled from afar.
Instead of the 100 mile diet, I sometimes think of it as the 100 foot diet…
that’s just beautiful. I am going to grow fennel next year.
This is our third year of growing it — it took us a while to figure out timing and conditions, but well worth the results!