Want to be the star at the next back yard BBQ or church potluck?  Then pair the licorice bite of Fennel with the sharp tartness of a Granny Smith or Anna Dorsett apple, with green cabbage and fresh dill.  Use  my pantry staple version of crème fraiche sauce – a fancy French name for soured milk – instead of the classic mayo, vinegar and white sugar.

Saturday morning I sampled this recipe to customers at the Farmers Market.  My friend, John Zortman, of Amish John’s Country Market, is the vendor I work with.  He allows me the creative freedom to mix and match his organic produce and create new recipes and food combinations.  Fennel is a beautiful green bulb and often over looked or underappreciated by shoppers.   Green apples on their own need a good dash of salt, a slab of sharp cheddar cheese or made into a pie.  Go…