Fennel has recently leaped to the front of the spice cabinet at the MPSF test kitchen, after we finally got around to making this chicken recipe the Amateur Gourmet ran some months ago. It is, by the way, amazing.
Now here comes local fave Amy Sherman with a recipe for fennel shrimp. Interestingly (very interestingly) it uses Pernod as well as fresh fennel. Sounds good enough to try this weekend, plus you get a digestif after dinner in the leftover Pernod.
Also, the SF Weekly asserts that fennel grows wild all over the city: “waist-high, pale-green fronds under the freeway overpass, anyone?” We had no idea.