Fennel has some serious PR issues, I know. Its reputation has eaters on the defense, and I’ll agree, it isn’t so intuitive to cook. Some farm partners have told me they have had to stop growing fennel (this makes me sad) — their CSA members are not interested or simply don’t know what to do with it.
At my restaurant, if we mention "fennel" in a beautiful slaw or soup, some customers will steer clear. I’ve discovered some have never even tried fennel, and don’t plan on it. That’s when I become a little defensive. Tell me you don’t like fennel, and I’ll do my best to change your mind.