Let’s talk fennel.
First, start here: https://grassfedcow.com/
The storage info is there – pretty straightforward – and there’s a great recipe for Shaved Fennel, Celery and Blueberry Salad. Really perfect for this time of year. Love the combination of crunchy fennel and sweet blueberries. You can skip the celery and just do this with your fennel and blueberries to stay truly seasonal. https://grassfedcow.com/
I’ve also got a fennel salad recipe from Christi Hansen of Hungry Heart Farm. She and Matthew Bagshaw are farmers who lease space from Mary Rigdon of Decimal Place Farm. But Christi is also a nutritionist who does lots and lots of recipe demos. She gave us this recipe for the AJC back in early winter. And there are still beets available from some local farmers. But that dressing is so good that you might just use your fennel and then cut kale in thin slivers, or add thinly sliced cucumber. It will all work. She was using Meyer lemons from a friend, but any lemon will do.
But my big idea for you this week is what to do with those fennel fronds. In the past I’ve been a little stymied by them – big bunch of fronds, recipes that call for a sprinkle or two. What to do with the rest? Then earlier this year I ran into the idea to turn those fronds into stuffing for a pork roast. Brilliant! The combination of slightly anise-y fennel fronds with garlic and lemon and pork – it’s absolute heaven.
So I cobbled together this recipe from various points of inspiration. And calling it a “recipe” is probably unfair. It’s just a concept. But it’s delicious. You’ll find bunches and bunches of recipes online – some using the fronds, some using the bulbs. Pork and fennel is definitely a thing.
Pork Loin Stuffed with Fennel Fronds
In the bowl of a food processor, combine roughly chopped fennel fronds with as much garlic as you like. Pulse roughly, then add some salt, some pepper and some red pepper flakes. Pulse a little more. This is also a great time to add some fresh lemon zest. Now with the processor running, drizzle in some olive oil, enough to make a stiff paste. You don’t want it too oily. This is your “stuffing.” Taste it for salt – it should be just barely on the side of being salty because that’s the salt that’s going to season your meat. But not too much salt!
Set that aside and work on your pork. I’ve used pork loin for this, trimming any excess fat and then butterflying the meat to make a big flat piece of pork that can be rolled up. Spread the stuffing on one side of your pork and then roll it up like a jelly roll. Use kitchen twine to tie it at intervals so it will stay in a nice log.
Now – you can let this sit for an hour. You can let this sit for a day. I’ve done both. But give it a little time for all those flavors to permeate the meat.
When you’re ready to cook, you can roast this or grill it. If roasting, I’d preheat the oven to 425. Rub the outside of the roast with oil and then put it in the oven and let it cook until it begins to brown, maybe 20 minutes, then reduce the heat to 350 and roast until the pork reaches 130 degrees. Yes, 130. Not 165. Don’t overcook that poor roast.. Remove it from the oven, let it sit, lightly tented with foil, for about 10 minutes before you slice into it. Remove those strings before you slice! Follow the same general idea if you want to cook this on the grill. That’s what I’ll be doing Sunday for Father’s Day. Pork loin stuffed with fennel fronds and grilled. Can’t wait.
It’s delicious hot out of the oven, but it’s also good at room temperature and it’s just as good the next day as a cold sliced dish. The pork loin is so lean that if you’ve trimmed it well, you can eat it right out of the refrigerator.
Now here’s Christi’s recipe as promised.
Beet and Fennel Salad with Meyer Lemon Vinaigrette
3 pounds beets
1 large or 2 medium fennel bulbs, fronds removed (from 1 to 1 1/2 pounds)
Meyer Lemon Vinaigrette (see recipe)
Prepare the beets by trimming them leaving about an inch of stem on top. Put the beets in a large saucepan and cover with two inches of water. Bring water to a boil, then reduce to simmer and cook until beets are easily pierced. This will take 15-30 minutes depending on the size of your beets. Keep beets covered with water during the cooking. Once beets are tender, drain and rinse with cold water. Skins should slip off easily at this point. Cut the beets into halves or quarters, depending on size, then cut into 1/4-inch slices. Put in a medium bowl.
Cut off fennel fronds (the slender stems with feathery leaves) and trim the bottom. Cut the bulb in half lengthwise. Arrange flat side down on a cutting board and slice the bulb into 1/4-inch strips. If using a large bulb, you may want to cut the strips down further to about an inch long. If you have a mandolin, slice the fennel starting from the bottom side. Add fennel slices to beets. Chop the fronds and add them to the bowl. Add vinaigrette to taste. May be served immediately or refrigerated up to 3 days. Makes: 8 cups
Per cup, without vinaigrette: 62 calories (percent of calories from fat, 3), 2 grams protein, 13 grams carbohydrates, 4 grams fiber, trace fat (no saturated fat), no cholesterol, 104 milligrams sodium.
Meyer Lemon Vinaigrette
Zest and juice of 1 organic Meyer lemon (about 1/3 cup juice)
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
In a jar with lid, combine Meyer lemon juice and zest, olive oil, vinegar, mustard and salt. Shake until well combined. Makes: 7/8 cup
Per tablespoon: 41 calories (percent of calories from fat, 92), trace protein, 1 gram carbohydrates, trace fiber, 4 grams fat (1 gram saturated), no cholesterol, 39 milligrams sodium.