In California, fennel is grown year-round, but the vegetable is most popular this time of the year, leading up to Thanksgiving and Christmas. “The bulb of the fennel is incorporated in so many different dishes during the holiday season,” says Ande Manos with Babe Farms. “It has a sweet, liquorish flavor and tastes great raw. It pairs really well with apples, beets and citrus in fresh salads,” continued Manos. It also complements well with white meat and seafood and caramelized, it is increasingly used as a pizza topping and in antipasti platters. The fronds on the other hand are predominantly used as a garnish.
Large fennel
Fall vegetable
Babe Farms grows large fennel as well as baby-size fennel year-round, but the vegetable just grows better from fall to spring. “It thrives on cooler temperatures,” mentioned Manos. It has an approximate two-month growing cycle and Babe Farms is content about supplies for this cycle. “We have planted according to projections and supplies are good.” Both fennel types are grown conventionally, but large fennel is also available organically certified.
Large fennel field
Baby fennel
The baby-size fennel is mainly grown for food service and popular with white table cloth customers. The bulb of this fennel-type is a lot smaller and as a result, it is generally presented whole and tastes great grilled or braised.
Baby fennel harvest
For more information:
Ande Manos
Babe Farms
Tel: (+1) 805-925-4144