The farmers fixin is a project for a Vegetable/Starch/Protein Culinary Arts class that I am currently taking. I am a family farmer who is interested in expanding my skills as well as sharing the agricultural perspective of "field to fork." Today, each farmer/rancher involved in American agriculture, of which I am a part, produces safe, abundant, healthy food and fiber for 144 people at home and abroad.

The mid-term exam focused on fennel. According to Cooking Light, "Fennel is often unrecognized or misunderstood, but has culinary versatility worth exploring. Fennel is a licorice-flavored member of the parsley family and one of Italy's most popular vegetables." Most fennel is grown in California, although in The Cook's Garden catalog, seed is available and I am planning to try and grow some in my Great Plains garden this year. The bulb can be used raw in salads, or braised, sauteed, roasted or grilled. The fronds, bright green and feathery are used as a garnish. Fennel seed is what I used in the Cooking Light Jan/Feb 2010 issue Roast Chicken with Balsamic Bell Peppers. It was delicious. Be sure and get a nice brown, caramelized color on the breast. Another way to achieve the anise flavor is by using star anise. In the Food Lover's Companion, star anise comes from the magnolia family. In Asian cuisines, it is a commonly used spice, tea flavoring, and a ground ingredient in Chinese Five-Spice powder. Star anise is also used to flavor liqueurs and baked goods in Western cultures.