The Ballard Sunday Market is a must-visit in early fall...plenty of second-spring spinach, kale, and chard, and an abundance of Washington apples. I picked up some Gala apples and a bulb of fennel, and on recommendation by a lovely mother at the market (who always have the best suggestions!), decided to carmelize them.


I sauteed the chopped fennel and onions in olive oil over medium heat for ~15 minutes, then sprinkled the pan with granulated sugar and allowed them to brown and carmelize for another 20 minutes or so, then a dash of sea salt, and served with fluffy white rice. For a nice touch, I thinly sliced one of the apples and carmelized it in the same pan with the fennel and onion drippings. Delicious.