Tasty Fennel Tapenade

I’ve encountered people who either love fennel or don’t like it at all. They tell me they don’t know what to do with it or it reminds them to much of licorice. Although, it does have a bit of a licorice scent, and the fronds taste a little like it when eaten raw, I don’t get that flavor when I cook the bulb.

Normally, I tell people to slice up the bulb and simply roast it with oil, salt and pepper, which has helped some fennel non- lovers enjoy fennel for the first time.

I hope to turn more people onto this delicious vegetable. Here’s a tasty fennel tapenade recipe, for both fennel lovers and non-lovers to enjoy.



1 large fennel bulb

1 meyer or regular lemon

1 anaheim pepper

celtic sea salt

organic black pepper

organic garlic fused olive oil from Nuvo Olive Oil


Preheat oven to 425. Slice the fennel bulb. Add the oil, and sprinkle salt and pepper on top. Roast the fennel in the center or bottom rack of the oven for about half an hour. Let it cook through and get a little crispy around the edges.

Slice the anaheim pepper and sautée it on low heat with oil. The oil turns red and becomes flavored by the pepper. When the fennel is done, drizzle the olive oil from the pan on top of the fennel.

In a food processor, pulse the fennel, anaheim pepper, and all of the juice from the lemon. Add more salt and lemon juice if needed.


The flavor is tangy and a little spicy. You can use it as a dip for chips, in a sandwich, eat it plain, mix it with rice, there are plenty of ways to use it.


Jumping for Joy over the best foods growing in California

Maybe I’m a little obsessed with food, especially new fruits and vegetables I haven’t tried before, but when it comes to healthy, vibrant, rare tropical fruits, and biodynamic greens, I can’t imagine anyone not jumping for joy over it. I get such pleasure to not only make this incredible food available to people who love it, but to express our love and appreciation towards the people growing it. For a long time, it’s been very rare for me to buy a mango, coconut, or papaya at Whole Foods. I’d rather not, but sometimes, I gotta give in to my sons’ longing for some mango slices for school.

However, just recently I found the most incredible small farms, growing sub-tropical fruits in southern California. I want everyone to know that when they’re taste buds are craving something a little exotic, they can do better then picking up fruits at the supermarket. We have growers local to us providing the most wonderful varieties of tropical fruits you won’t find at the store. Some fruits I didn’t know existed. When you find something so rare, pure, and delicious wouldn’t you want to share it?

Here’s some of what I got to see.

Jaboticaba Berry Tree

It was dark out, but here’s what it looks like. The berry’s grow on the branch, not the stems! It’s so cool!



One of my new favorite things is, Babaco Papaya! The way it looks growing on the tree, the way it tastes, awesome!



The first coffee plant I’ve ever seen in person. I had no idea coffee could grow out here. I also didn’t know that I could eat it like a berry and spit out the bean. Excitement overload. This was before I saw the banana tree! I’ll take a picture of that next time.


The last picture I want to show you is some delightful little veggie treats from Skyline Organic Farms in Topanga, Certified Biodynamic. Looks like I just harvested lunch out of my garden, but better.


We’re making this available to our members, by creating a box of tropical fruits and avocados, called the Paradise Box. The fruits come in small supply, so we’re very lucky to be able to get this. As far as the biodynamic farm, we’re making a special add on available, where you can get a cute little mix of these tasty, super high nutrient veggies. (example picture is on our website)  We cater to many different needs, offer the best available, and are always looking for more wonderful people growing incredible food.

The evening ended with the first fig of the season, a moment to remember. No time for a pic, but I can tell you it was full of beauty. I look forward to that first bite of a fig every year, something I love about eating seasonally.