This weekend at the farmers market I bought a huge, gorgeous fennel bulb from the Kitchen Garden, and I've been weighing all the possible uses for it since then. I think I've settled on this for a plan: I'll slice it up and roast it with chunks of red pepper, cubed eggplant, and whole garlic cloves, tossed with olive oil and salt and pepper. I think it probably wants some sort of herb, but I haven't decided what yet. If I'm feeling ambitious, I'll make risotto to go with the vegetables.
One of my other favorite things to do with fennel is to make pasta with fresh tomatoes, fennel, garlic, basil, and sweet Italian sausage.
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