Clyde Potter tells me that the variety they are growing is called King Richard and the long slender stems is one of its characteristics.
Another advantage of this variety is that because they so long and have an upright habit, less dirt gets trapped between their leaves – so less cleaning!
Sautéed Fennel and Leeks
Serve as a side dish or as I did on this occasion as a bed for fish. Once the fennel and leeks were cooked, I placed the fish on top of the mixture,
covered and cook until fish flaked when tested with fork – exact cooking time will depend on thickness of fish.
2 bulbs fennel, top removed, halved lengthwise, cored and sliced thinly
1 long leek, tough greens removed cleaned and sliced
1 tsp grated lemon zest
sea salt and freshly ground black pepper
1 Place fennel, leek and a good splash of oil in a frying pan,
cover and cook over a medium heat, stirring occasionally, for 10-15 minutes or until fennel and leek are soft and translucent.
2 Stir in lemon zest and season with a good grind of salt and black pepper.
Where did the ingredients for this dish come from:
Fennel, leek: Epicurean Supplies – Hastings; Lemon: Krismaw
Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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