And now the tomatoes begin. I’ve been holding my breath for this. The first cherries have turned and the brandywine are beginning to colour.
The fennel, meanwhile, nearly flowered and caught me off guard. I harvested the first stalk and chopped it up into a lentil salad. It was as tender and crisp as a green pepper. When i harvested more, i removed only the fronds and the smallest core, keeping everything else, much more than i would of femnel from the store.
My hands held the sweetest anise scent for hours afterward.