There are tons of full size fennel bulbs in the garden, but like cabbage and other crops that all come ripe at the same time..... you can only eat so much. So, the more unusual recipes, the better.
This one is delicious!!
(recipe from Bob Langkammerer--chef at Wegman's)
BRAISED FENNEL with FIGS
3 Fennel bulbs, tops cut off (save these for salad fixings). Cut bulbs into 1/2 inch wedges
1 package (7 oz.) California mission figs--stemmed/quartered
1 cup vegetable stock
3 Tbsp. butter
1 tsp. cinnamon
1/2 vanilla bean, finely diced (*optional--if used, add to other ingredients in roasting pan)
Preheat oven to 350. Add fennel, figs, butter and cinnamon to small roasting pan-cover and braise for 45 mins., basting every 15 mins.
Remove cover, continue to roast for 45 more mins., basting every 15 mins. until fennel is tender and juices reduced
This is a classic Autumn food, complete with a warm, rich flavor and ingredients to build your immune system