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You are here: Home / Kitchen Chronicles / Funny Fennel

Funny Fennel

August 20, 2012 by Alison

Here’s a little moral about fennel.

I’ve had a strong distaste for this crunchy-anise flavored herb for my whole adult life. I have a nebulous memory of eating a fish dish overpowered by fennel and since then, I’ve had an aversion to it — as strong as when I loathed garlic during my first pregnancy. Whenever I see a dish in a restaurant made with fennel, I never order it and when my CSA offers it, I give it away to a friend.

But the other day, Suzy served me a raw fennel salad and in order not to offend her, I tasted it. Shaved thinly and tossed with a bit of lemon, honey and salt, it was crisp, fresh and subtle with nothing overwhelming. And, like sleeping beauty awaking after a long spell, I was set free from my dislike and I actually began to crave it.

When my CSA included fennel this week, I didn’t give it away but got out my mandolin and started slicing to create my own summer salad. I threw in some kale and basil from my garden and sweetened the salad with a peach — everything that I had on hand.

I’ve learned a lot from this funny little fennel story. I now have more empathy with my children when they say they don’t like something. I also see that I need to have more patience as my kids form likes and dislikes. And finally, I must continue to offer my children foods prepared in different ways even if they say they don’t like something.

Maybe my older son who detests zucchini will suddenly find a way to enjoy it; my daughter who plugs her nose at the sight of fish may discover she likes it a certain way; and my seven year old, who can’t even sit at a table with a tossed salad may find he likes the taste of a crisp lettuce salad.

And like me, they will be freed from a food spell.

Kale, Fennel and Peach Salad

2 cups kale, washed and chopped
1 fennel bulb, shaved thinly
1 peach, skinned and diced
2 tablespoons basil, chopped
Juice from 1 lemon
Zest from 1 lemon
½ teaspoon kosher salt
3 tablespoons olive oil
1 tablespoon apple cider vinegar

Place kale, fennel, basil and diced peaches in a medium sized bowl. Whisk lemon juice, zest, olive oil, vinegar, salt and pepper. Toss the salad with the dressing and serve immediately.

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Filed Under: Kitchen Chronicles

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Reader Interactions

Comments

  1. Karen Loreng says

    August 21, 2012 at 1:32 am

    Alison,
    I really could relate to this story since I had the same problem with fennel, and discovered a dish while dining out that made it my aha moment! This one is served warm. But I too have outgrown my food issues either by surprise or by random decision.
    I live on the border of Montclair in Clifton and am in town daily, have been for years, and hoping to relocate there soon.
    I would love to know more about your cooking community and your opportunities for participation.

  2. Alison says

    August 21, 2012 at 2:24 am

    Hi Karen.
    I’d love to hear what dish swayed you! There are many different ways to participate in the local CWF community from food swaps to charity cooking for the Human Needs Food Pantry in Montclair. Feel free to e-mail me: ajbermack@verizon.net and I’d be happy to chat more.
    Thanks for your note.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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