In addition to the squash, cucumbers, mustard greens, and beans, a new crop was harvested as the last weekly work day: fennel!
Fennel is a perennial herb with a strong flavor and smell. Many compare its aromatic quality to that of anise or licorice. The seeds, foliage, and bulb of the fennel plant are most commonly used in Mediterranean dishes. Dried fennel seeds can be used as a spice and fennel bulbs are often sauteed or grilled, though they can be eaten raw.
For more information on fennel storage and preparation, visit the Simply in Season Vegetable and Fruit Guide.