I've hardly stopped to take breath since returning from our Pembrokeshire holiday. The weeds are relentless. One success this year has been the two rows of fennel, planted about a month apart. We've had good eating off one already, and the remaining plants are now at the optimum distance from each other at last (I just can't steel myself to do enough thinning out when I should - when they are still seedlings that is). In the past fennel has had a tendency to bolt. Aside from the thinning, the weather conditions this year have been wet enough to arrest this - so far.
The second row is well hidden between the leeks and the French beans.
Jocelyn Dimbleby has an excellent recipe for Fennel and Potato bake. Aside from being delicious it uses lots of two ingredients that are in abundance just now. I'll see if I can find a link.
It's like this one but I recommend Gruyere or Emmental rather than Cheddar. And if you use your home grown potatoes you won't need to bake it for nearly that long.
http://www.cookitsimply.com/recipe-0010-0360k2.html
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