As you can see, I’m a little bit obsessed with cherries right now.
It’s summer and they are in season!
Yet, as I think about it, I’m not necessarily a seasonal eater. I cook and eat what I feel like and when I feel like it. (“We say Who, we say What, and we say When!” – anybody know that quote?).
I am, however, a seasonal thinker.

Fresh cherries are in season – thus, I dream about them.
Fennel is nice and fresh this time of year as well.
Thus, Fennel Cherry Crunch.

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Cherry Fennel Crunch

2 Tbs. butter
1 large head fennel, trimmed, cored, and sliced
1 cup dried cherries
sea salt and pepper
juice and zest of 1 fresh lemon

Melt the butter in a medium skillet.
Add the fennel slices and cook until golden brown and until the veggie begins to release its juices.
Stir in the cherries and soften for 1-2 minutes, in the pan, while stirring.
Season with salt and pepper and then deglaze the pan with the lemon juice.

Remove from heat and top with fresh lemon zest.