'twixt the fennel-field

I have a new obsession with fennel, which I've consumed just about every day so far this month. I never bought it before this time and didn't even notice it in stores. But the crazy thing is that while reading about fennel just now in order to write a post about a delicious fennel salad I just made, I learned that "marathon" is the Greek word for "fennel". I kid you not. Here I thought I was going to write a post that didn't have anything to do with running, to freshen things up a bit, and low and behold, I'm eating a bowl full of marathon. Historians believe that the town of Marathon is named after the fennel fields that are found there. Marathon is also the site of a great battle (cue the battle drum and flute music) that famously led Pheidippides to run very far to Sparta in order to get help, followed by a 25 mile run to Athens to announce Greek victory over Persia (after running a total of about 175 miles during all this drama, it is said that poor Pheidippides collapsed and died). I also read in one place that he ran with a sprig of fennel in his hand, which probably looked really stupid.

From an 1879 Robert Browning poem (found on wikipedia):

So, when Persia was dust, all cried, "To Acropolis!
Run, Pheidippides, one race more! the meed is thy due!
Athens is saved, thank Pan, go shout!" He flung down his shield
Ran like fire once more: and the space 'twixt the fennel-field
And Athens was stubble again, a field which a fire runs through,
Till in he broke: "Rejoice, we conquer!" Like wine through clay,
Joy in his blood bursting his heart, - the bliss!


So obviously, fennel is amazing. It has a lot of vitamin C in it and it's supposed to be good for digestion. The entire plant is edible so nothing gets wasted, and it's not expensive (at least not at Mr. Coco's in Fort Green/Clinton Hill). 


Here is the yummy salad that I prepared after a run home from work. The proportions are up to the eater. I slice the fennel by quartering the bulb and then slicing it thinly.  Tonight I also threw in some chick peas that were already open (in a can) in my fridge.


Fennel and Gorgonzola Salad
Baby Arugula
Fennel Bulb sliced
Fennel Leaves chopped
Crumbled Gorgonzola 
Dried Cranberries 


Placed in a bowl.


Dressing
Olive Oil
Balsamic Vinegar 
A small squirt of Stone Ground Mustard
Sea salt (did you know that all salt is sea salt?)


Placed in a jar and shaken. 

Mix together and serve with a little black pepper. 

I've taken this salad to two potlucks this month, and both times I used the plastic container from the "Organic Girl" brand baby arugula", $3.99 to transport the salad, which made everything ridiculously easy.