Three Scoops of Local Flavor
Ugh. It’s too damn hot lately, and dry heat or not, the upward creeping of the mercury is doing a number on me. As I stood in front of the air conditioner with the vents directed up my shirt, I realized it was time to take action. What I needed was cooling from the inside-out. You know what I’m talking about: ice cream.
Until last week, wild fennel was a great frustration to us. The stuff sprouts all around us in the early summer months—glorious, fragrant fennel, but with no bulb worth braising. After much discussion and consternation, we realized the answer to our woe was staring us in the nose: fennel pollen.