I tried making this for the first time last week and it was INSANELY delicious. 

I got the perfect amount of tops for the recipe from one bunch. I then braised the bulbs in white wine. All in all, it was a delicious day that if you saw me Saturday, you probably heard about. 
 
From: Whole Food Bellies
If you have ever wondered just what to do with those fennel fronds, fennel leaves, fennel tops or fennel greens once you have used up the bulb, then this lush Fennel Fronds Pesto is for you. Just a handful of ingredients and you have a completely delicious and freezer friendly pesto to use wherever you would use a normal pesto.
Ingredients

• 1 cup toasted walnuts (could skip the toasting if you're in a hurry but it takes very little time and really gourmets the whole situation.)
• 3 cups loosely packed fennel fronds
• 1 lemon juiced
• 1 clove garlic
• 1 teaspoon sea salt
• ½ cup olive oil (plus extra)

Directions

• 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.
• 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 teaspoon at a time if you prefer it thinner)
• Store in an airtight container in the fridge or freeze for later use

I made this recipe this morning for dinner tonight. I substituted a lot and kept the principals: Soften the onions, keep the heat high, don't cook the zucchini too long. I added garlic scapes, a green pepper, and some steamed chard, plus tofu from some extra protein. You could add carrots, kohlrabi, turnips, celery, eggs, meat or really whatever.
 
From: The Flavors of Kitchen
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This flavor-packed Zucchini Stir Fry gets ready in 20 mins. Make this super quick stir fry with Onion, Garlic, Zucchini tossed in a simple sauce.

This Zucchini Stir fry is a brilliant way to turn humble Zucchinis into a take-out style stir fry in almost no time. Serve this stir fry on rice for a complete meal. Caramelized onions, garlic, tender yet Crispy Zucchinis tossed with Soy and Oyster sauce. Then there is toasted sesame seeds and sesame oil to finish up the dish.

Ingredients

• 2 medium Zucchini Fresh and firm
• 2 medium Onion sliced
• 1 tablespoon Garlic minced
• 2 teaspoon Cooking Oil
• 1 dry red chilli
• 1.5 tablespoon Soy Sauce low sodium
• 2 teaspoon Oyster Sauce
• 2 tablespoon Toasted Sesame Seeds
• ½ teaspoon Toasted Sesame Oil
• salt and pepper

Helpful tips:
For that matter, zucchini or any stir fry, there are a few tips that are helpful.

• Stir-fries are meant to be super quick. So the first step while making any stir fry is to do the prep before starting with the cooking. Finish off all the cleaning and chopping ahead. Keep the rest of the ingredients like sauce, salt and pepper reachable.
• Zucchini needs to firm and fresh.
• Zucchini pieces should not be too thick or too thin.
• Stir fry needs really high heat and things need to be done really quick.  A wok or a wide pan works best in this case.
• Caramelizing onion adds sweetness to the stir fry. So brown it until it softens and starts to brown.
• Don't overcook the zucchini. Soft and soggy Zucchini is
• Red chilli adds smokiness but you can skip if you don't have it.

Instructions:

• Pour oil to a wok or a pan. Once hot add dry red chilli if using.
• When the red chilli is smokey hot, add sliced onion.
• Saute onion until it is soft and translucent.
• Add minced garlic. Stir until aromatic and no more raw smell is there.
• Add chopped Zucchini. Stir fry on high heat for 2-3 minutes.
• Add Soy sauce, Oyster Sauce, salt and pepper. Toss everything and mix well.
• Stir fry for another 2-3 minutes. When the zucchini is coated well with the sauce and small brown blisters start appearing.
• Sprinkle toasted sesame seeds and toasted sesame oil. Mix everything well.

Notes

• For glutenfree version use tamari or Coconut aminos instead of Soy sauce.
• Soy Sauce and Oyster sauce already contains salt. So add salt accordingly.
• Add a dash of hot sauce for an extra kick. 
• Recipe Video with step by step instruction just above the recipe.  

NutritionServing: 100g | Calories: 78kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 286mg | Potassium: 502mg | Fiber: 3g | Sugar: 6g | Vitamin A: 325IU | Vitamin C: 33.6mg | Calcium: 42mg | Iron: 0.8mg

​Pasta with wilted spinach and balsamic
This is a simple and satisfying meal. I love it so much. It always fills me up with flavor and joy. The spinach melts into the pasta and the zip of the balsamic plus the salt of the cheese really brings a joy.
If you want to expand on its simplest form, chopping and sautéing some green garlic add at the end would only add to the flavors. 

Ingredients:

• Box of linguine (I like to use chickpea or lentil pasta for some added protein but good ole durum wheat is always delicious!)
• 2 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 bags of spinach
• Parmesean
• Pine nuts (optional)
• Bunch green garlic (optional)

Directions:
​Cook pasta. Drain the pasta and return it to the hot pot. Toss in the spinach and sautéed green garlic if you are using it, along with some balsamic vinegar, olive oil, and some grated Parmesan cheese. If you like, you can also add pine nuts, but it is great on its own. 
Make a large portion and dole it out through the week for lunch and dinner. See if you can make it last longer than a sitting. I barely can. 

Back at last! Delicious tender morsels to delight every meal. Sprinkle them on eggs. Deluxe a sandwich. Infuse a smoothie. No recipe involved! Come and grab a bag or two!

Recipe:  CRUSHED TURNIPS
Just like Smashed Potatoes, only without the carbs! This recipe is seriously delicious and can be prepped the night before so all you have to do is brush and bake them. I would recommend a variety of our golden and purple top turnips for some color variation. This also works  REALLY  well with our green Daikon,  simply cut into rounds before smashing.
 INGREDIENTS

• 12 small to medium turnips, peeled (~2 pints of ours, we can help you select small ones!)
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives (or dill, or parsley, or whatever herb your heart desires)

METHOD

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve

Recipe courtesy of  Fromachefskitchen.com

What does one even do with Rutabaga? I love to mash them. These beautiful roots are sweeter than a turnip, and mashing them really brings the flavor to your plate. Pro tip: you can save the prepared rutabaga in the freezer for up to a year! I put them in a ziplock and squeeze all the air out and flatten it so it thaws quickly.
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 INGREDIENTS

• 2-3 lbs rutabaga (2 of our pints)
• 2 tsp salt
• 1/3 cup butter
• Black pepper to taste

METHOD

1. Peel and chop the rutabaga into chunks
2. Put in a sauce pan and cover with water
3. Add 1 tsp salt
4. Bring the water to a rolling boil, cover and simmer for 25-30 mins (until tender) 
5. Drain them!
6. Mash with the butter, the rest of the salt and some pepper

You cant go wrong with these, you can add carrots for color, or you can sub sour cream for the butter. Basically treat them like mashed potatoes!

Recipe:  Garlic Roasted Radishes; Recipe compliments of Mary

Wondering what to do with all of our beautiful radishes?  Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites! 

INGREDIENTS

• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them) 
• 1/4 tsp dried chives or parsley or dill

METHOD
Preheat the oven to 425
1. In a bowl, toss your sliced radishes with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, don't overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives

I got some wonton wrappers from the grocery store. I though, hmmm, this seems like a great idea. Some baked vegetable bites. And I was right! (Along with all those that have know and come before me.) As an example of how casual you can be, here is how Jim and I made ours. We really just grabbed the various, co-mingling roots from the drawer- half a cabbage, a couple carrots, some turnabaga, a gorgeous watermelon radish, some frozen peas too plus some items from the counter-onions and garlic. I sauteed all this in a tall pot with some grated ginger (from the fall harvest!), turmeric, cayenne pepper, black pepper, and salt. The rest was by the recipe below. Man! They were delicious. 

Vegetable Cream Cheese Wontons! Recipe from Simply Recipes 
INGREDIENTSFor the wontons:

• 4 1/2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon minced ginger (from a 1-inch piece of ginger)
• 5 cups thinly sliced Napa cabbage (green cabbage is also ok)
• 1 large carrot, grated (about 1 1/3 cups grated)
• 3/4 cup frozen peas, thawed
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil
• 1 large egg
• 48 to 50 square wonton wrappers (we used Melissa's- they were close to the smoothies in the veggie section of the grocery) You can also make your own if you want to spend a little more family time in the kitchen.
• 4 1/2 to 5 ounces cream cheese

For the dipping sauce (optional):

• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil

METHOD1 Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute.
Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.
2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.)
Lightly beat an egg for the egg wash and set aside.
3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables.
Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.
Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.
4 Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color.
5 While the first batch of wontons is baking, prepare a second batch of wontons using the remaining filling. Once the first batch is done baking, bake the second batch.
6 To serve: Let the wontons cool for a few minutes before serving. Whisk together the ingredients for the dipping sauce and serve with the warm wontons. These baked wontons are best consumed in the same day.

Same day best is a lie according to us! We ate the cold leftovers while standing at the counter the next night with no complaints except that there weren't more of them!

INGREDIENTS

• 1 yellow onion
• 3 large garlic clove
• 3 carrots
• 2 turnips
• 1/2 cabbage 
• 3 tablespoons sesame oil
• 2 eggs
• 4 cups cooked brown rice
• 2 tablespoons soy sauce (at least!)
• salt (to taste)
• black pepper

INSTRUCTIONS

1. Cook rice like a pro!
   
2. add oil to pan at lowish heat. Add garlic and onion, then throw in your vegetables (chopped to pervection!), add your spice cloud (keep your spice shakers HIGH, about 18-21 inches above the pan for maximum clouding), now crack a couple eggs in there! Add in your soy sauce and give it some time on the heat to incorporate with the vegetables.
3. Combo your rice and party pan! Following your combo, invest the flavor, add additional spice cloud as needed.
4. Eat it hot and ENJOY!

Winter salad! How lucky are we, to enjoy local greens and roots in the winter. This is a nice, refreshing salad. Something I have learned! If you like mega lemon flavor, anytime you juice a lemon fresh, zest it! It is worth the tiny bit of extra work. So zesty and besty!

INGREDIENTS

• 1 bunch of kale, pulled from stems and ripped into smaller pieces
• 1 box of head lettuce- chopped
• thinly slice carrots and watermelon radishes (mandolin or grated)
• Lemon (juice it and zest it!), oil, and salt for dressing (my go to!)
• Sunflower seeds (optional) You could also include any other seed, nut or dried fruit that you like

INSTRUCTIONS

1. Combine everything in a bowl and toss together! 
   
2. ENJOY!