Recipe: 
Fennel Fronds. What gives? We all eat the sweet licorice bulbs but what about those gorgeous green tops? EAT THEM!! Yay! I use them like celery in soups and simmers. They also make an awesome pesto. A kind soul at the Royal Oak market passed me this recipe and another kind soul passed me a sample. Both amazing. Since I misplaced the recipe handed to me at market, here is one retrieved from the infinite informational wealth of the the internet

Fennel Frond Pesto

Ingredients

• 1 cup toasted walnuts
• 3 cups loosely packed fennel fronds (probably about from  1 bulb)
• 1 lemon juiced
• 1 clove garlic
• 1 tsp sea salt
• 1/2 cup olive oil (plus extra)

Instructions

1. Toast the walnuts over medium heat for about 3-5 minutes, or until they start to turn a nice golden brown color. Set aside to cool.
   
2. Add the walnuts, fennel fronds, lemon juice, garlic and salt to a food processor. Add in half of the olive oil and pulse or blend until incorporated. Continue blending while slowly pouring in the rest of the olive oil and desired consistency is reached (you may need to add in a little more olive oil or water 1 tsp at a time if you prefer it thinner)
   
3. Store in an airtight container in the fridge or freeze for later use
   

Recipe NotesThis freezes really well. Just pop it in a small airtight container (I use mini mason jars for perfect portioning) and pop in the freezer until ready to use. Let thaw overnight in the fridge. 
Recipe from Whole Food Bellies

Napa cabbage. What is that frilly looking brassica afterall? A tender leaved cabbage oft used in kimchi, as you may know. But it can be used for so much more! It can be eaten raw or cooked, used as a main course or a side, leaves peeled for wraps or chopped. Here is a straightforward stir-fry that I think we would all enjoy trying.  Note that I copied this recipe verbatim from Food and Wine. I encourage you to liberally substitute what you have for what you don't and add things you like. ​

• 4 cloves garlic—two chopped and two minced
• Kosher salt
• 4 scallions, finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1 tablespoon water
• 1 teaspoon coarse Korean hot red-pepper flakes
• 1/2 teaspoon sugar
• 1 tablespoon vegetable oil
• One 1 1/2-pound head Napa cabbage, thinly sliced
• 2 teaspoons toasted sesame seeds, toasted

Step 1    Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.
Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.
Make AheadThe sauce can be made 2 hours ahead and kept at room temperature.NotesKorean hot red-pepper flakes are available at Korean markets. Store any leftover flakes, tightly sealed, in the freezer.
Recipe from Food and Wine

I make this for stand-alone consumption, however, it mixes wonderfully with grains, beans, meat, or other vegetables.

Ingredients

• 1 bunch chard
• Olive Oil
• garlic
• onions
• salt and pepper

Heat oil in a skillet. Rip the chard leaves from the stems and rip them into bite sized pieces. Chop the stems as well as some onion and some garlic, and toss in the oil until soft. This is a great time to add spices (ie oregano, hot pepper, salt). Add the leaves and allow them to cook down. You may want to add more liquid and cover to steam the greens faster. You can use water, or if you want to adda zippy zest to the dish, you could use wine, lemon juice, or your favorite vinegar. When complete, it is ready to eat! Toss it with some pickled beets and feta! Put it on some toast! Poach an egg! ! Eat it just how it is!

Getting fancy: If I am eating them with beans I will toss in a can in when I am adding the liquid. If I am including a grain (like bulgar) I will toss that in with the appropriate amount of liquid and allow the grain to cook with the chard. 

Ingredients

• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon minced shallot
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon minced garlic
• 1/4 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons fresh oregano leaves

In a bowl, whisk together vinegar, lemon juice, shallot, honey, salt, thyme leaves, garlic, and pepper. Slowly whisk in olive oil, then stir in oregano leaves. Let dressing sit at least 10 minutes for flavors to blend. Mix one more time before using (dressing won't be completely blended).
From My Recipes

Kale. Don't be over it. I know, it was a trend, but while trends may pass, the deliciousness of this leafy green remains. If you think you don't like kale, but have only had it from the grocery store, come by and take a taste of ours. Tender, flavorful, and fresh tasting. There are so many great things you can make with kale (kale chips, frittata, kale and black beans, etc) but one of the most simple is a salad. And it is so good with everything. I like to make a big one at the beginning of the week and then dole it out as needed, a scoop with breakfast here, a pile at dinner. As it rests in the fridge, the flavors meld making it even tastier. 

Simple Kale Salad
Ingredients

• 1 bunch kale
• oil (olive oil for me! but any type you like for you!)
• Touch of salt
• Optional: sunflower seeds, green pepper, onion, scallion, fresh oregano (my favorite), roasted chickpeas, parmesean. 

1. Rip the kale from the stem and then into smaller pieces. 
2. Pour on the olive oil and sprinkle some salt
3. Massage the leaves with oil until they are tender and then toss in any extra ingredients you want.
4. EAT IT! 

Ingredients

• 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons sugar
• Kosher salt

1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (if turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) 
2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

I haven't done this before, but I am always looking for new ways to try turnip greens. Get ready for a world of flavor!

​That is all! Good bread, tender, tasty radishes sliced thin, a sprinkle of salt, and a lipid. Beyond delight.