Toasted nuts and coconut flakes, and apple slices, are good winter garnishes for this Italian-style treat.
Dear Helen: In a recent discussion with a friend about our gardens’ apples, and apples in general, she recalled an Italian apple cake recipe in one of your columns. She did clip the recipe, which has since disappeared. It’s a long shot, but do you still have it?I have kept that recipe. I like its simplicity. In summer the slices can be garnished with fruit and berries from the garden. Toasted nuts and coconut flakes, and apple slices, are good winter garnishes.
Dear Helen: For the past two years I’ve tried to grow the fennel with the swollen, bulb-like stem bases. I have failed. The plants form only tall, skinny stalks with no bulbs at the base. All the online articles I’ve found say that fennel is easy to grow. Any hints?I’m wondering which kind of fennel the articles were about. Common fennel is a perennial with masses of ferny, anise-scented foliage and yellow flowers. It is so easy to grow that it is classed as an aggressive spreader.
Spring sowing is recommended in regions with cool summers. This used to apply to us, but obviously conditions have been changing in recent years. Florence Fennel grows best in cool, moist conditions, in a rich, well drained soil that is not too light-textured, meaning it should have some “heft.” Florence fennel is sensitive to root disturbance. For that reason some gardeners elect to sow directly into a prepared soil in a garden plot. If you choose to start the seeds indoors, transplant with care to disturb the seedling roots as little as possible. As the leaf bases begin to swell, pull soil up around them and firm the soil down well.
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