The hungry gap is that period between late winter and early spring when you've harvested most everything you've been over-wintering and the new season abundance hasn't kicked in yet.
Fennel planted in mid to late summer can be that fresh burst of flavour that enlivens your plate with exciting flavour and you don't need a lot, just a few sowings will do.
We've been harvesting the fennel over the last four weeks, eating it baked with simple olive oil basting or my favourite way - in salads. I've even been harvesting some of the ferny, feathery tops for a subtle aniseed flavour in omelettes and steamy hot buttery, potatoes.
Sorry, no foodie shots. more of an after thought really.
I love the fennel finely shredded with some finely sliced cabbage and a fruit like; chopped mandarin, sliced orange or finely sliced yellow delicious apple. All these ingredients are seasonally available and at their peak now and they go together so sublimely.
What about some lovely winter Tasmanian walnuts from their shell and lightly roasted with pickings of parsley and mint. Finely shredded "spring" onion (onions plantings not quite ripe and ready in big bulb form) added for a bit of zing.
Simply dressed with Tasmanian olive oil drizzled over with a splash of white wine vinegar or a squeeze of winter abundant lemon juice.
There is nothing nicer at the end of winter than some alive and fresh flavours from the garden. Plan for the hungry gap and feel blessed with abundance all year round.
No foodie shots needed it all sounds very tantalizing! Good tips here.
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