Summer Garden Photos and growing Fennel

I was out in the garden early this morning weeding and thought I would share some of this year’s summer yellow squashgarden pictures! The tomatoes are still so small but the squash is doing okay and the kale and swiss chard have given us several stir-fry’s and quiches already. The brussle sprouts are getting taller every day and the fennel looks amazing! I’ve never grown fennel before and for a long time the seedlings were straggly but with the recent rain, they have swollen right up. We can’t wait to use our own fresh fennel in stews, steamed veggie dishes and as a roasted veggie side dish this fall. If you’ve never had fennel, it is something worth a try. It has such a mellow licorice flavor (but in a good way – my family hates licorice but loves fennel) that it roasts, steams, sauté’s and bakes alongside any kind of meat, poultry or fish beautifully!

bed of fennel

our bed of fennel

The nice thing is that you can use the entire plant. The bulb and stems are great sliced thick and the fennel fronds can be used almost like dill. We even make an amazing fennel fronds pesto and a great herb and fennel boursin cheese dip!

tomatoes and peppers

Our pepper and tomato beds.

Even though we have a fence around the garden, a rather LARGE rabbit jumped out of the spinach bed when I went to weed it. I might need to spread a bit more soap around the garden to ward them off. The spinach is mostly gone, but if that nice fluffy rabbit started in on my fennel, I would be a little upset! Our basil is looking lovely so I’ll have to freeze some soon so we can use it all year round. I find the best way to store basil is by drying it or by freezing it into oil-ice cubes. They are easy to make and even easier to use!

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