Lemon and Lime Fennel

Yes, you can eat those fennely fronds. In fact, I insist upon it. Now, it’s an easy recipe this week, so there’s no excuse for not making it.
Fennel Science: only Florence Fennel is grown for it’s fleshy lower stem (commonly but erroneously referred to as the bulb – it does not grow underground). Most other varieties are grown for their leaves and seeds.
You will need:
1 fennel
1 lemon
1 lime
1 garlic clove
olive oil
optional: grated carrot, thinly sliced baby cos lettuce
Method:
1) Chop the base off the fennel stem. Don’t worry about removing the core – these local fennel are very tender.
2) On a long chopping board, lay the whole fennel down, and snap it in the middle, doubling it over.
3) Summoning your best knife skills, and starting at the lower end, slice very thinly all the way along. Using the blunt side of the knife, scrape it into a bowl.
4) Add the chopped garlic, oil and a little salt, and squeeze a lemon and lime over the top.
Add the optionals. This is a good accompaniment to almost anything, and nutrient rich.
Throw in a can of tuna, and that’s your lunch tomorrow.