Friday, April 27, 2007

April Salad!

I love grabbing the basket and heading to the garden! No better shopping could there be. A break in the cool spring rain for a garden stroll, so much the better. The aromas & bird songs just explode following a light rain. And fennel trimmings! The seedling is big enough to contribute a tasty treat, but I better get some more growing soon.
I have one more just sprouted in the house, and perhaps a few more seeds will come through. Once I get this guy in the ground, I'll seed some others around him. We had a meal in York, UK that left quite the memory. Guess I'll be figuring out how to cook them now.

10 comments:

RUTH said...

I love fennel as a vegetable; here's an interesting spice mix using the seed and pollen
Fennel Pollen Spice Mix


Yields approximately 1/2 cup

3 Tbsp. fennel pollen
1 Tbsp. paprika
2 Tbsp. sea salt
1 Tbsp. fennel seeds, crushed
1/4 Tbsp. celery seed
pinch cayenne or red pepper flakes

Place all ingredients in a jar. Shake well. Sprinkle on fish fillets, pork chops or chicken breasts before roasting. It is great on sautéed vegetables as well. Keeps well for up to one year.

A wildlife gardener said...

Hello, Petunia's Gardener! I nominated you for a "Thinking bloggers Award" on my post of 26 the April. Go and have a look!

talj said...

Oh lovely!! I am hoping my salad seedlings go from strength to strength and that soon I'll be able to do something like this too! :o)

Susan said...

Mmmm . . . fennel. How long will it be until you actually have fennel bulbs? That's a lovely looking salad in your basket.

— Susan from South of the River

Robin said...

How wonderful to have a fresh home grown salad. Looks very tasty!

Frankie @ Veg Plot said...

Delicious!

Petunia's Gardener said...

Oh, now you have me even more excited about the fennel! Thanks for the spice mix recipe, Ruth. I just read about Fennel Pollen.

What a honor for the Thinking Blogger Award, Wildlife Gardener! That is so kind of you! It may still be a few days before I can do anything. My event at work is underway through Tuesday. Thank you!

Allotment Lady said...

I love doing the same thing - with a trug up my allotment - and I am a shocking browser. If I feel peckish off I go to eat some leaves or as in the case today - some asparagus spears.


Lovely posts as always - off to check the google earth link

Yolanda Elizabet said...

April salads are the best, aren't they? I've been *shopping* in my kitchen garden for days now. Yummie!!!

Anonymous said...

Fennel is wonderful as a salad veg or veg and dip, but I've recently discovered Roasted Fennel which is delish with meats. Simply toss fennel chunks with a bit of olive oil, salt and pepper and roast at 450 degrees until caramelized and tender. YUM!