Finale of the Fennel

The finale fennel at the allotment was starting to bolt. So I have pulled them all out, except for one that was starting to flower. I decided to leave that for the flying wildlife, but also for it's architectural beauty.

When fennel is as fresh as this, the best you can do is eat it raw. Look papa, it's all raw and vegan. I know this fennel salad don't look like very much on the plate, but it's the taste that really matters and this dish really is full of flavour that you will want to serve it alongside some plain boiled potatoes. This is a refreshing and clean-tasting salad.
I am submitting this to Chriesi from Almond Corner who is the host for this weeks weekend Herb Blogging (WHB) #201. Chriesi has a lovely food blog accompanied by beautiful photography. The weekly food blog event showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. Weekend Herb Blogging was first initiated by Kalyn of Kalyn's Kitchen. It is now organized by Haalo of Cook (Almost) Anything At Least Once.

I was going to write about the fennel herb which I have used in this recipe, but thought I would focus on the herbs big sister: the Bulbous Florence fennel. Anyone who has eaten fennel, will tell you it is an acquired taste. It's one of those vegetables you either love or loath. I am in between, I just like it, but that wasn't always the case. My experience of fennel came in two ways. as fennel seeds appearing in various spice dishes, but also as gripe water, given to babies and children when they had a delicate stomach. Ooh the memories that brings back from my childhood.

Florence fennel is a magnificent plant. Very impressive with it high, swaying, feathery fronds. Here is my nephew showcasing them. The vegetable fennel is a round, compact, bulbous curvy plant. There are two types. The bulbous is the female and the slender one is the male. Yes, the fennel has a gender, who would have thought it. It is also known as finocchio.

Fennel is not used very much in British cooking, but there has been some interest in recent years. We are now seeing fennel appearing on menus at restaurants and numerous cookery shows showcasing it's versatility. Unlike the British, the Italians and French are rather fond of this stem vegetable.

Florence fennel has a strong aniseed and liquorice taste. It is reputed to be both a digestive and a diuretic. Fennel can be eaten raw as long as it is sliced thinly. The fennel keeps it shape very well, so it can be also blanched, braised, roasted, griddled, barbecued and in a gratin. It can also be made into creamy soups. I have even seen cookery shows where chefs have made candied fennel. So it is quite versatile.

Fennel with black olives and tomatoes

Serves 4

Ingredients

1 - 2 fennel, fronds and tough bit removed

1 fennel herb frond

300g cherry tomatoes, halved

2 garlic cloves, crushed

60g black olives, stoned and thinly sliced

For the dressing

2 tbsp white wine vinegar

4 tbsp good olive oil

salt and pepper to taste

Method

Slice the fennel lengthways into thin slices, don't worry if the fennel falls apart. Pour the mixed dressing on top and the minced garlic. Leave to marinate for at least an hour. When ready to serve give it a mix then scatter over the tomato halves, black olives, garnish with fennel herb and serve.

Plum and almond cake

This is perhaps my last plum cake of the year, so it must must be enjoyed slowly. I must have made this Plum and almond cake about 4 times last year: for D, for family and for friends, and everyone who had a piece just loved it. It is a very moreish cake. The secret is to have sweet plums and good quality almonds.
I divided the mix between two tins, so that I could give one to Fitzy as a Thank you for giving me all those plums in the first place.

I kept a page from the BBC Good Food Magazine which is where the recipe for Plum and pistachio cake came from, I tried to find the link on their website to save me from typing the recipe, but they did not seem to have this particular cake on it. So here is it. I only changed one thing, in place of the shelled pistachio, I had ground almonds.
Plum and Almond cake
Serves 8
Ingredients
8 plums
50g ground almonds
175g softened butter
175g caster sugar
3 eggs
175g self-raising flour
zest and juice of 1 lemon
Method
Heat oven to gas 4. Butter the base of a 20-22cm cake tin. Halve and stone the plums, then cut them into quarters. Cream the butter and sugar together, then add the eggs, flour, ground almonds, lemon zest and juice. Stir well to combine. Spoon half of the cake mix into the prepared tin and smooth it over. Scatter half the plums over the cake mix, then spoon the remaining cake mix on top. Smooth over and scatter with the remaining fruit. Bake for 40 - 50 minutes until the cake is firm and golden brown. cool for 5 minutes, then turn out and cool completely before serving.

Autumnal feel in the garden plot

For me when I see blackberries, it's the signal that Autumn is truly here.

This picture of blackberries was taken about a month ago, they are actually growing in our garden by the apple tree. I bought this blackberry plant when we first moved here in 2006, but this is actually the first year when they look 'good enough to eat'.
Now look at these ones, taken yesterday - yes plump and juicy - ready to be eaten, but we did not pick any of them, as we still have a few plums in the fruit bowl screaming to be eaten.

So there they remain for the birds to enjoy if they wish.

This is a view from my flat window at our part of the garden. A total mess I know, but there are days when I like looking out from it. I like to admiring the changing colours of the plants, seeing the various birds in the tree and the occasional squirrel bopping about - only to be distracted by the fast moving trains in the background. Anyway, this time last year, the apple tree was heaving with apples, this year though - we can only see a few dotted about. I have no idea what has happened, perhaps its to do with the weather this year, being so changeable that the apple flower buds just did not get a chance to set. Oh I don't know, but I am disappointed as I had plans for all those cooking apples: jam, tarts, cakes, crumbles and so on. In my dug up garden plot, you can just about see the black kale, some white sprouting broccoli, Swiss chard and some lettuces that are just starting to bolt. Okay I guess I better take you down into the garden, but don't tell me the grass needs cutting because I know it does and please don't tell me that I have been neglecting the garden plot, because I know that is true too.

I mean just look at these hestia dwarf runner beans growing in a pot.

This Norwich bear is sitting happily though in one of the herb baskets, that has seen better days.

A handful of wild strawberries still growing. A lot of these wild strawberries have self-seeded in the border for the slugs and snails to enjoy.

And finally, a pink lupin flower coming to an end. Yes, I know I should be dead heading these, but I haven't got round to it, like the grass cutting. Maybe I should hint to D...