Jane Alynn

Summers, when I walk the trail out to the Cap Sante breakwater in Anacortes, tall stalks with silvery-green fronds heavily perfume the air, making it sweet and licorice-y. Fennel—the merest whiff and I’m back on the Pacific Coast Highway. We’re pulled off at a wayside, lying on the warm sand beside thick patches of wild fennel, lulled by the sway and scent of their feathery plumes. We watch gulls soar and believe summer will go on forever, like the sky, like the highway.

But recapturing childhood memories isn’t the best thing about fennel. And why did I not know this? . . . [Read the full essay in Essay pages.]

Tags: fennel, fennel slaw, Local Ocean Seafood, Newport, Oregon, recipe, road trips

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