My pick this week is Fennel. Traditionally part of the Mediterranean diet, it is now a real favourite with Australians. Shaved in salads, baked or braised - it is delicious and great just nibbled on its own after a meal. Part of the carrot family, for most of my career it was a winter only vegetable. With new varieties around it is now available pretty well twelve months of the year. Nonetheless the traditional larger bulbs come into their own at this time of the year which I think represent fennels best flavour and definitely the best value from now until early spring.
HOW TO PICK
Pick the bulbs that pale and firm with fresh leaves.
HOW TO STORE
Put in the refrigerator crisper and aim to use within 5 days.