Stop. Fennel Time.

This week's recipe features fennel, a vegetable beloved by many with a taste for licorice. Some fennel novitiates were hesitant at first to try this strange, alien looking vegetable, but most people seemed pleasantly surprised and enjoyed the fennel and celery slaw! See for yourself if you're a fennel lover (or new to fennel!) and try out the recipe below!

Fennel and Celery Slaw with Grapefruit:
Fennel is a hardy perennial herb with yellow flowers and a feathery stalk. All parts of this plant--the seeds, leaves and bulb--are edible. The bulb can be prepared like any root vegetable (ie. carrots)--baked, stewed, boiled or eaten raw. The feathery fronds can be chopped up and used as a garnish to add a unique flavor to many dishes. Fennel is high in vitamin C and fiber, but low in calories. It is also a powerful antioxidant and cancer-fighter.

Ingredients:
•1 fennel bulb
•fennel fronds (or leaves)
•1 celery rib
-1 grapefruit, peeled and sliced
•3 tbsp. olive oil
•lemon juice to taste
Directions:
Grate the fennel bulb and celery rib. Combine with olive oil, lemon juice, chopped fennel fronds, cut grapefruit and fresh tarragon.