This year, we're easing ourselves into spring with one of our favorite vegetables that can go both ways. We want to see your best recipes with fennel -- cooked till soft and sweet if it's cold, gloriously raw and crunchy if the sun is shining. Don't rule out any part of the plant; seeds, pollen, and fronds are game, too!
How you eat is how you live.
Let's eat well together.
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