Fennel

The leaves are falling but the fennel is growing fabulously.

I love a lemony fennel salad. It's not bad in a stir fry either.

Fennel is a much under-used vegetable in this country, likely because of the licorice-like smell the fronds emit. Don't let this deter you. Slice the bulb paper thin, add thinly sliced mushrooms, dress them with a lemon vinaigrette and you have a fabulous French-inspired starter salad.

Fennel can be roasted, added to stews or made into a tasty gratin. Save the fronds. They are a perfect garnish and if you dry them you have a free spice for the larder.

Whenever I serve fennel at a dinner party there are remarks about how special the meal was. I highly recommend that gardeners add this versatile vegetable to their kitchen garden.

Flowers, Fennel and Fall

This morning, dew drops on the chaise. First sign of fall approaching. I will miss the roses. The plants seem already to know. Everything has been rushing to complete its cycle, then going to seed.

But at the same time, I see shoots for new snow peas rising from the soil.

While harvesting the fennel, I also spotted a couple of baby fennel seedlings just arriving to join the party. That's what my garden has seemed like this season. A swinging, colorful party. I have loved every plant, herb and vegetable that graced my beds.

So even though some leaves are showing age spots, there are still cukes on the vines and newcomers in the wings.

Several herbs are just reaching their prime too. The sage in particular is full and fragrant. Just brushing past it can bring up the aroma of turkey stuffing and memories of Thanksgivings past. But let's not get ahead of ourselves here. It's still only August.