Small share: fennel, scallions, beets, spinach, cucumbers or peppers or carrots, broccoli or cauliflower, Asian pear, Crimson crisp apple, sorrel or tarragon
Large share: fennel, scallions, beets, spinach, cucumbers or peppers or carrots, broccoli or cauliflower, Asian pear, Crimson crisp apple, sorrel or tarragon, green beans or cabbage or dandelion, sweet potatoes, daikon or radishes or tomatoes, basil or rosemary
Fruit only: concord grapes or Italian plums, figs or Seckel pears, Bartlett pears, Asian pears
Both the fronds and the bulb are edible. Fennel has a distinct licorice taste
To store: Cut off the stalks where they emerge from the bulb, and if you want to use the feathery foliage as an herb, place the dry stalks upright in a glass filled with two inches of water. Cover the glass loosely with a plastic bag and store in the refrigerator for few days. The unwashed bulb may be kept in a plastic bag in the refrigerator drawer for 2 weeks.
Handling: Remove the tip of the base of the white bulb. Cut off the stalks. Chop or mince the stems and leaves for garnish or seasoning. Prevent raw slices from discoloring by rubbing the cut edges with lemon.
To use: Try fennel raw: brush raw slices with olive oil and lemon juice, sprinkle with salt and pepper and serve as an appetizer. Use the fernlike tops as a licorice-flavored herb or garnish. Use the stems in soup stocks in place of celery. Grill, braise, or roast fennel. The feathery leaves are great on baked or broiled fish with butter and lemon.
To freeze: Cut bulb into quarters and blanch in boiling water for 30-60 seconds. Then plunge into ice water for 1 minute. Drain and freeze in Ziploc bags. To freeze the stalks and fronds: wash, dry, and chop. Portion into ice cube trays, cover with water and freeze. Once frozen, put cubes in a freezer safe bag, remove air, seal, label and date, and freeze.