Fennel our local gaurdian

Shavoa Tov,

This week we are with a local from the Apiaceae family,an ancient, respected, star of many legends and holder of proven magical powers...
Fennel, Foeniculum vulgare, a very very local vegetable!

It grows wild almost everywhere in Israel and is more common than the zaatar. The Greeks called it MARATHON as a symbol of triumph because in the battlefield of Marathon the Athenians defeated the Persians. It is now called Fennel Provence. I have it in the list of "liked and unliked vegetables" by you. So for all of you that dislike fennel - wait, wait before you scroll to the bottom of the post so you don't have to read about it. You should know that when cooked, and there are plenty of ways to cook it, the taste and smell become more gentle, interesting, soothing and exploding in the mouth. If you don't try you will never know how good it is. Even I, a dedicated vegetable lover, admit that I required a small push in the right direction in order to fall in love with it ... it is definitely worth a try!
The lead paragraph will be a quote about fennel from Michal Dayan (and I'm doing my best to translate honestly):
" I continue to observe the inside of the vegetable. When I'm prepared to shut the nonsense screen of the news, the worries and gadgets, and be present, the connection begins: I can see, in the open fennel on front of me, the endless intelligence of nature, the creativity, the poetry, the promised and the humor. I completely devoted, I'm in awe, it's time to cook."

Convenient to grow:
The fennel originated in the middle east, and it prefers places with not-so-good drainage like around springs and creeks and also on rocky hillsides and ruins. In the bible it was mentioned as "Shamir and Sheet" by the prophet Yishayahu, as a plant that grew around ruins and a symbol of devastation and exile and abandoned places. Yesterday we walked around Beit Tul on Har Haruach in the Judean hills and there in the old terraces my son sat down right in the middle of the ruins next to young fennel plants, and ate away. Nothing but health!
The fennel is definitely a winter crop. It prefers cool weather but does well also with little water. It's strong scent also protects it from harmful insects. The active components in it are not bad for us and the goats and sheep are happy to eat it in the fields. There are insects that manage to overcome these repellant materials and digest the fennel, and by doing so they use these active ingredients to protect themselves from predators like, for example, the swallow. What nature...!!!!
In the instructions about combining betweens crops, fennel is normally listed as an unfriendly neighbor and should not be planted in close proximity to others. I think that this is truly an injustice, at no fault of the fennel. The strong taste and scent cause many to keep a distance from it, yet it is widely popular around the globe and used for many dishes, candies and drinks - Arak, for example. From my experience in the garden, fennel has its place. In the beginning I was cautious not to let fennel disturb the neighboring vegetables, because of what I read. But then there were several "volunteer" fennel plants that seeded themselves witout my help and did not disturb anyone. Their neighbors didn't seem to mind. Those "volunteers" are still there today and my son makes tea with them day after day.
They manage to stay in the garden even after the leaves dry out in the summer, thanks to the fact that they continue to synthesize (photosynthesis) via their green stems that are full of chlorophyll and pores. In short, as far as I'm concerned, I can gladly say all of the fennel's neighbors are happy and the fennel find his neighbors pleasant as well.
Medicinal - the fennel protects us:
Almost all the parts of the plant are edible and known to be very healthy. The young leaves are used for candy and drinks, not only arak, but tea too. The leaves and stems are fried, sautéed and roasted.

The seeds are used as seasoning of pastries and oils.

And are an important ingrediant in "herb de provance" a known french herb mixture.

The fennel contains a combination of natural substances called Phytonutrients that are antioxidants. The Rutin, amongst them, is important for the blood vessels and a shortage of it can cause varicosity. Others, such as Quercitin and chamferol reduce the chance of getting various kinds of cancer. The most talked about Phytonutrient currently is the Anethole that is a considerable component in the fennel's oil. In research on animals, the Anethole has shown to be anti-infection and anti-cancerous.
In our common medicine the fennel is accepted as soothing to the digestive system. Today there are many homeopathic medicines based on fennel to ease the digestive functions in babies, children and grownups. In north Africa it is served with lemon at the end of the meal just for this purpose. The Romans probably used it for the same reason and to reduce swelling of the stomach. The Rambam recommends the same.
The fennel is known to the Chinese as a body warmer, and that it increases energy and strengthens the bladder, kidneys and stomach.
We also use the fennel to increase milk production of nursing moms and to sooth eye infections. Also, a bandage of boiled fennel leaves is supposed to ease engorged breasts and aching joints. It is known to help with sniffles and hoarseness and is a stimulant.
Nutritious:
In one cup of fennel there is:
• 20% of the daily recommended amount of vitamin C
• 10.8% of the daily recommended amount of nutritional fibers
• 5.9% of the daily recommended amount of various folic acids
• 10.3% of the daily recommended amount of potassium
• 5% of the daily recommended amount of niacin, sodium, magnesium and iron.
• And only 26 calories!
With this kind of resume, you can't argue!
Fennel in kitchens around the world:
The fennel is mentioned in ancient Egyptian scriptures, and in writings from China and India. In ancient Greece it became the symbol of victory because of the battle of Marathon.
France - In traditional fish soup
Asia - in curry powders
Italy - cooked meats in Provence - fish are roasted on fennel leaves
Croatia - dried fennel leaves with dried figs and tomatoes
The Druze use steamed fennel leaves in olive oil in omelettes
Nissim Krispel claims that drinking a cup of brewed fennel seeds on a daily basis will avoid aging and keep you from becoming overweight. The seeds can be gathered from the wild fennel that is very common in open areas and abandoned fields. Drinking fennel tea and breathing it's steam ease coughing and infections in the respiratory system. Another use, suggested by Hava Sekeles, is making small baggies of fennels seeds to place in closets to maintain a refreshing and pleasant atmosphere. In the middle ages the fennel was used against "bad winds" - in both meanings of the word. Back then they bathed only so often...
Bon apetite an Lavrioot!

Hope for a warm week indooes and a wet week outdoors

yours,

Maggie and the garden and market crew

Recipes:
Salad with fennel, celery. Parsley and cranberries by chef Yishai Atias for "Vino Suka"
Fennel and radishes salad
Fennel salad in oranges
Prito Miso with fennel
Fennel baked in olive oil
Fennel and olive oil bread
Fennel, apple and purple onion salad, in orange vinaigrette
Velvety soup of fennel and potatoes
Fennel soup

and more here

THIS WEEKS EXPECTATION LIST

Our expectation list for this week follows. You may read about any of the listed vegetables by clicking its name on the list on the left side of the web page. If there are any changes (nature being nature), you may find out about them via this link on the day of delivery.

Regular boxes

Parsley

Lettuce

Cauliflower

Tatsoi

Cucumbers

Tomatoes

Potatoes

Squash

Sweet potato

Avocado

Larger ones also

Cabbage

Guard

Dill

Fruit baskets

Oranges and apples and apples ...