From the Garden this Week…

From the Garden this Week…

Kale, Broccoli Sprouts, Spring Onions, Spring Garlic, Parsley, Carrots, Fennel, Radishes, Red Butter Lettuce, Cabbage or Cauliflower, Frisee, and Oranges

Coming Soon… Beets, Snap Peas and Parsnips

Using your Produce… by Julie Moreno

When I read recipes online or in cookbooks, I always appreciate when I find a recipe where I have all of the ingredients on hand at the same time. That means that they are in touch with the seasonality of produce. One of our members mentioned that they enjoyed this fennel recipe to me and since I happened own the book, I rushed to check it out. Fennel is a polarizing vegetable so any help understand what eaters might like is helpful. If you are not ready to try this raw fennel recipe, I recommend cooking your fennel, the more you cook it the more you will tame the flavor. I like to roast it in the oven or caramelize it like onions in marinara sauce or a soup.

Shaved Fennel and Radish Salad (adapted from Salt Fat Acid

Heat by Samin Nosrat)


½ teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon white wine vinegar

2 tablespoons extra virgin olive oil

1 garlic clove, minced

Salt and freshly ground pepper


2 small fennel bulbs

1 bunch of radishes, trimmed and washed

1 head of butter lettuce, washed and chopped

½ cup parsley leaves

2 tablespoons shredded Parmesan cheese

Salt and freshly ground pepper

In a jar combine all of the dressing ingredients, cover securely with the lid and shake well.

Using a mandoline if you have one or a sharp knife, slice the fennel and radishes as thin as possible. Combine in a large bowl with the parsley leaves, chopped lettuce and Parmesan cheese. Drizzle the salad with the dressing and toss. Season with salt and pepper as needed, toss again and serve right away.

Please remember to return your purple bags. Thanks!


This week we have frisee coming your way. This is a variety of endive, but it is usually used like lettuce. It is great mixed with your spring mix or spinach for a salad or you can eat it in a salad on its own. It has great texture used on a sandwich. It is a little bitter and makes a great hearty salad with some bacon and bleu cheese.

More from Salt Fat Acid Heat...

The salad recipe mentioned using the fennel cores that are left over after making the salad in this soup recipe. When I looked at the recipe, I realized that this was perfect for the veggies coming this week. The trick is to build the flavors in the soup by sautéing the onions and carrots and (fennel if you are using) and then the second step of cooking the tomatoes before adding the liquid.

Tuscan Bean and Kale Soup (adapted from Salt Fat Acid

Heat by Samin Nosrat)

3 tablespoons olive oil

1 spring onion white and light green parts, diced

2 carrots, diced

2 fennel cores, diced

1 green garlic stalk, white and light green parts, diced

Salt and pepper