Summer Share Three June 9th/11th 2020

Posted by on Jun 9, 2020 in Uncategorized

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Farm News from Jane
Fifteen hours and seventeen minutes of daylight today and all of it flooded with sunlight! Even though the morning started out cool the sun warmed the air quickly. We had a wonderfully efficient team of harvesters and we quickly got the rhubarb and fennel harvested and still had time to weed carrots. Yes, you heard that right, carrots! If you are a returning member you have heard us regale that fact that we traditionally grow carrots to mature for autumn harvest. A few times we have planted spring carrots with marginal success. But the demand for carrots earlier has caused us to give it another try this season. So, we do have multiple beds planted for summer harvest. The “jury’s out” to see if they are as sweet as the autumn planting. Carrots like many other root crops respond to the cooler weather by storing sugars for the winter because they are a biennial plant; this means that although they mature this season, they produce seed the following season. Onions, leeks, parsnips, Swiss chard, kales and other greens also have this same schedule. The next two plantings of beets were transplanted today as well as the rest of the leeks. The peppers and onions made it out to the field just in time for that great rain shower we had on Wednesday. That day, my daughter Pam & I were picking asparagus when the rain started. And although we were prepared with our raincoats we were still soaked to the skin. It was plenty warm enough but the squishing of your socks in your boots was a bit funny feeling… The rain came down so hard that it actually made the soil compacted. I couldn’t even get a shovel in the ground to dig up a perennial yesterday! It’s amazing how powerful the forces of nature can be.
The salad greens are growing ever larger in the high tunnel; I hope that it will tolerate this week’s heat. Greens don’t appreciate the extreme heat; they prefer cooler, moist growing conditions. Some like it hot (tomatoes) and some like it cold, but most of us like it somewhere in between; just like the vegetables. Did I share that the potatoes are growing nicely also? Ben hilled them on the weekend; the tubers don’t tolerate sunshine. That’s what has happened when you get potatoes with greenish color; they get “sunburned”.
The first of the seedlings planted outside are finally starting to enjoy their habitat and are growing better. It certainly has been an exciting spring thus far and as we transition to summer and the next season’s crops; weather conditions should moderate and we’ll enjoy a little smoother “sailing”.
Until next time, enjoy cooking and eating something unique and fresh! Jane

Produce: Asparagus Fennel Salad Greens Rhubarb Green Garlic Head lettuce

Produce tips:
– Asparagus spears will need a bit of scrubbing with a vegetable brush to remove the black eggs left by the asparagus beetle; tis the season…
– Fennel is an aromatic bulb which can be eaten raw sliced I a salad or used with a dip. It is also very delicious grilled or roasted and served with a vegetable or meat entrée. The fronds (feathery leaves) are great in a salad or added to soup or eggs.
– Rhubarb is traditionally served as a dessert but I’ve included several savory recipes also. The crop is small this year and so this will be the only time that you’ll receive it in your share.
– Green garlic is the same as green onions only garlic flavor! Utilize them in salads, a stir fry or sautéed. I slice them and grill them with asparagus; a very yummy combination.

cup honey, cup oil, 1 egg, 1cup buttermilk, yogurt, or sour milk, 1 T. soda, 2 1/2cups whole wheat flour, 1 t. salt 1-2cups or rhubarb, diced, T vanilla, 1/2cup chopped nuts. Topping: 1/2 cup brown sugar, 1t. cinnamon, 1 1/2T butter
Preheat oven to 325degrees. Mix honey and oil, add egg and beat well. Dissolve soda in buttermilk, and then set aside. Mix salt and flour and add to honey oil mixture alternately with the buttermilk. Stir in rhubarb, vanilla, and nuts. Pour into a 9×5 greased bread pan. Combine topping ingredients and sprinkle over the batter. Bake @ 325 for 1 hour. * If you are using white flour decrease soda to 1 t.


1 cup sugar; cup butter; 1 tsp vanilla; tsp salt; 1 egg; 2 cups flour; 1 cup sour milk; 1 tsp baking soda; 2 cups rhubarb, chopped; cup sugar; 1 tsp cinnamon
Cream sugar, butter, vanilla and salt. Add egg; blend well. Add flour alternately with sour milk and soda. Blend in rhubarb. Pour into a 9×13 pan and sprinkle with cup sugar and cinnamon. Bake at 350 for 45 minutes.

2 cups flour; cup sugar; 1 tbsp baking powder; tsp salt; cup milk; 3 tbsp oil; 1 egg, beaten; 1 cup finely chopped rhubarb; 1 tsp orange zest
Heat oven to 400 . Line 12 muffin cups with paper liners. In medium bowl combine flour, sugar, baking powder and salt; mix well. Stir in rhubarb and orange zest. In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients; stir just until moistened. Divide batter evenly between muffin cups. Sprinkle with cinnamon sugar. Bake at 400 for 18-23 minutes. Cool 1 minute and remove from pans. Best the first day. Adapted from Pillsbury’s Healthy Baking Cookbook

2 cups rhubarb, chopped; 1/4 c. sugar; 2 T. water; 2 teaspoons cornstarch or clear jell (opt.)
Place chopped rhubarb in a saucepan and stir in water. Stir sugar and cornstarch together then stir into rhubarb. Cook over medium heat approximately 5 minutes or until tender. It may be served warm or cold. Refrigerate covered.

4 cups (1 L) sliced fresh or thawed frozen rhubarb, 1 cup (250 mL) granulated sugar, 1 strip lemon rind
In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon zest to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5 minutes. Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled. Make-ahead: Refrigerate in airtight container for up to 5 days. This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it’s also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz or mix it with club soda or your favorite sparkling water for a refreshing mocktail.
By The Canadian Living Test Kitchen Source: Canadian Living Magazine: May 2014

2 C 1/2 inch pieces fresh rhubarb, 2 T sugar, 2T balsamic vinegar, 1T canola oil, 1T minced green garlic, t salt, t freshly ground pepper, 8 cups mixed greens, c crumbled goat cheese or feta, c chopped walnuts, toasted, c golden raisins.
Preheat oven to 4500. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about ten minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes. Meanwhile whisk vinegar, oil garlic, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins. * Recipe from Serena Beneduce; modified and shared by CSA members Sebastiano Andreana and Concetta Beneduce

2 cups finely diced fresh rhubarb, cup sweet red pepper, chopped, cup sweet yellow pepper, chopped, cup fresh cilantro, chopped, 3 green onions, tops only, chopped, 1 jalapeño pepper, finely chopped, 2 T fresh lime juice, 2 tablespoons brown sugar, or to taste, salt and ground black pepper to taste — Blanch rhubarb in a saucepan of boiling water for 10 seconds. Remove rhubarb promptly from heat, dump into a strainer, and rinse under cold water until rhubarb is lukewarm or cool. This is to stop the blanching process. Place rhubarb in a glass bowl. Add remaining ingredients, and mix well. Refrigerate at least an hour before serving to allow flavors to develop.


3 or 4 stalks rhubarb, strings removed, chopped; 1 cup orange lentils, well washed; 2-3 T minced ginger; 1 T minced garlic; 4 cardamom pods; 1T mustard seeds; 2 cloves; 1 tsp cracked black pepper; 1 dried ancho or other mild chili, optional; salt; chopped cilantro leaves for garnish

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Cook at a steady simmer until lentils and rhubarb are quite soft, 20 to 30 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Yield 4 servings; Mark Bittman

The New York Times

1 lb. asparagus, 1 stalk rhubarb, sliced, 1 shallot, minced, 1 Tbsp + 1-2 tsp olive oil, divided, 1/4 cup balsamic vinegar , 2 Tbsp sugar , Salt and pepper
Preheat the oven to 400.Trim the woody ends off the asparagus. Peel the bottom third of the asparagus. Toss the asparagus in 1 Tbsp olive oil and place in oven safe dish in a single layer. Roast for 10 minutes, or until the tips are starting to crisp and the stalks are tender when pierced with a fork. Meanwhile, in a small saucepan over medium heat, add the remaining 1-2 tsp olive oil. Sauté the shallot for 3-4 minutes or until softened. Add the rhubarb, balsamic vinegar, sugar, and a bit of salt and pepper. Cook, stirring regularly for 5-7 minutes, or until the mixture has thickened and the rhubarb is soft. Process the mix in a food processor or blender until smooth. Serve over or alongside the asparagus.

RHUBARB MUSTARD SALSA (FOR GRILLED FISH) 1 tsp olive oil, lb. rhubarb, c sugar, 1 T Dijon mustard, small red onion, chopped, tsp lime juice, 1 T chopped fresh parsley, 1 tsp chopped fresh basil, salt, freshly gr. black pepper Heat oil in skillet over medium heat; add rhubarb and sugar, cook, stirring often, until rhubarb is soft, about 5 minutes. Remove from heat and stir in remaining ingredients.

GRILLED CHICKEN WITH RHUBARB RELISH Relish: 3 cups diced rhubarb, 3/4 cup sugar, 1 tablespoon grated orange zest, 1 cup orange juice, 1 or 2 jalapeno peppers, seeded and chopped, 2 shallots minced Chicken: 6 boneless, skinless chicken breast halves, salt and pepper, 1 T fresh lemon juice, Olive oil Place all relish ingredients in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring every so often, for about 10 minutes or until mixture thickens. Cool. Preheat the grill. Sprinkle chicken with salt and pepper. Brush with lemon juice and oil. Grill about 6 min. per side.



1/4c honey, 1 cup water, 4 stalks rhubarb, diced, 1/4c red wine vinegar, zest of one lemon, 1/4c extra virgin olive oil, pinch coarse sea salt, several twists freshly ground pepper

Heat Water and honey over medium heat. When the mixture begins to boil, add rhubarb and boil 5 minutes, stirring often. Stir in vinegar and lemon zest, simmer 5-10 minutes, until dressing has reduced by about half. Remove from heat, and let cool slightly. Whisk the olive oil into the dressing. Season with salt and pepper. Serve warm or cold over fresh salad greens. Yields about 2 cups

1-1/2 teaspoons salt, 1-1/2 teaspoons paprika, 1 teaspoon coarsely ground pepper, 3 to 4 pounds boneless country-style pork ribs,

SAUCE: 3 cups sliced fresh or frozen rhubarb (about 7 stalks), 2 cups fresh strawberries, halved, 2 to 3 tablespoons olive oil, 1 medium onion, chopped, 1 cup packed brown sugar, 3/4 cup ketchup, 1/2 cup red wine vinegar, 1/2 cup bourbon, 1/4 cup reduced-sodium soy sauce, 1/4 cup honey, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1 teaspoon crushed red pepper , flakes, 1 teaspoon coarsely ground pepper

Preheat oven to 325 . Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce. In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, 8-10 minutes or until rhubarb is tender. Drain; return to pan. Mash until blended. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding additional oil as needed. Remove from pan. Add onion to same pan; cook and stir 4-6 minutes or until tender. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake 2 hours or until ribs are tender. Bake, uncovered, 30-35 minutes or until sauce is slightly thickened. Yield: 8 servings. Recipe from Taste of Home

4 cups chopped rhubarb (1 1/2 pounds rhubarb leaf stalks), 3/4 to 1 1/4 cups sugar, 2 T water.
Place all the ingredients in a medium sized pot over low heat, starting with the lesser amount of sugar. Stir constantly until all of the sugar is dissolved. Continue to cook, stirring frequently, until the rhubarb pieces fall apart. When the compote is about as thick as applesauce, turn off the heat. Taste, and add additional sugar if you desire more sweetness. Keep in mind, though, that the sour flavor is part of what is special about rhubarb. If you do add additional sugar, return the heat to low and stir constantly until the sugar is completely dissolved. Fill freezer containers with the rhubarb jam, leaving an inch of head space. Small containers no larger than a pint are recommended, so that when you thaw one it isn’t an overwhelming amount of jam to use up. Alternatively, fill quart size freezer bags with 8 to 16 ounces of the jam. Rhubarb jam will keep in the freezer for up to 6 months. It is still safe to eat after that but the quality will decline. Freshly made, unfrozen rhubarb jam will keep in the refrigerator for up to 1 month.
Strawberry-rhubarb is a classic combination. Simply replace 1/2 of the rhubarb with hulled, chopped strawberries and reduce the amount of sugar.
Ginger pairs wonderfully with rhubarb. Add 1 – 2 teaspoons grated fresh ginger or 1 tablespoon finely chopped crystallized (candied) ginger to the recipe.
Turn the jam into rhubarb sorbet by chilling the jam in the refrigerator overnight (8 – 12 hours), or as long as 24 hours. Process in an ice cream machine according to the manufacturer’s instructions. Recipe submitted and shared by one of our members from “The Spruce”.

4 slices thick-sliced bacon, 1+1/2 C chopped rhubarb, 1 C chopped sweet onion, 1t grated fresh ginger (I substituted ground dry ginger), t salt, 1 15 oz cans navy beans, drained and rinsed, 1 8 oz. can tomato sauce, C packed brown sugar, 2 t yellow mustard.
Preheat oven to 3500. In a large skillet, cook bacon until crisp; remove with slotted spoon. In reserved drippings cook rhubarb and onion 2 minutes or until tender. Stir in slat and ginger; cook one minute more. Stir in beans, tomato sauce, brown sugar, mustard, and cooked bacon. Transfer to a 11/2 qt baking dish. Cover and bake for 25 minutes. Uncover and bake 20 minutes more or until surface loses wet appearance. Makes 8-10 servings; Recipe form

1 C julienned fresh rhubarb, C apple cider vinegar, 2 tsp. sugar, C mayonnaise, tsp. salt, 3 C finely shredded green cabbage, 1 C finely shredded carrots
In a large bowl toss rhubarb with vinegar and sugar. Let stand 10 minutes. Stir mayonnaise and tsp. salt into rhubarb mixture until combined. Add cabbage and carrots; stir to combine. Cover; chill 2-4 hours before serving. Makes 6-8 servings. Recipe from

DRESSING: 1 lemon; 2 Tbsp. white vinegar; 1/3 cup sugar; 1 Tbsp. vegetable oil; 2 tsp. poppy seeds
SALAD: 1/4 cup sliced almonds; 1 pkg. spinach or salad greens; 8 oz. raw or lightly steamed asparagus, thinly sliced *; 1/4 small red onion, thinly sliced
Zest lemon to yield 1/2 teaspoon zest. Juice lemon to extract 2 tablespoons juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a small bowl. Whisk until well blended. Refrigerate. Preheat oven to 350 F. Spread almonds in a single layer over the bottom of a baking pan. Bake 10-12 minutes or until lightly toasted. Cool almonds in pan. Place spinach, asparagus, and onion in a large serving bowl. Whisk dressing and pour over salad. Mix well. Top with almonds and serve immediately. Serves 8 as a dinner salad or 4 as an entree.
*Variations: fresh strawberries, apples, pears, oranges or a combination may be used.


1T olive oil; 4 Chicken breasts; t salt; t pepper; 2c mushrooms; 2t minced garlic; t thyme; 1lb asparagus (1″ pieces); c chicken broth; 1t cornstarch; 3T balsamic vinegar; 1T lemon juice; 1T honey
Heat 2 t oil med-hi, add pounded chicken breasts, cook with salt and pepper 3min per side. Heat remaining oil med-hi, add mushrooms, garlic, thyme, asparagus, cook 3 min. Combine broth and cornstarch, add to vinegar, juice and honey, then add to pan. Boil to thicken. Serve over chicken.

8 cups distilled water; 2 cups white vinegar; 1/2 cup sugar; 3 Tbsp. pickling salt; l t tsp. alum
Bring the above ingredients to a boil. Meanwhile, place garlic cloves at the bottom of your jars, add raw asparagus and a sprig of dill. When the syrup has boiled, pour into jars and seal. Steam jars for 5-6 minutes. Makes 8 small jars. *If not using distilled water, increase vinegar by 1/2cup. However, distilled water can be a more prudent choice. You may want to invest in distilled water 5 ltr bottle beforehand for similar purposes.

9-inch pastry shell; 1 cup cheddar cheese, grated; cup green garlic or onions, chopped; 1 cup asparagus, cooked and chopped; 4 eggs; 1 cups milk; tsp salt; tsp pepper; cup fresh parsley, chopped
Place cheese, garlic or onions and asparagus in bottom of pie shell. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie shell. Sprinkle parsley over top. Bake at 400 for 15 minutes, then reduce heat to 350 and bake for 45 minutes more, or until quiche is golden brown and knife comes out clean when inserted in the middle of the quiche.

Asparagus, chopped and lightly cooked; 1 cup milk; tbsp butter; tbsp cornstarch; fresh oregano; salt and pepper
Dissolve cornstarch in cup milk; set aside. Melt butter in small saucepan; add milk stir well. Heat mixture till very hot, but do not boil. Add cornstarch and milk, oregano, salt and pepper to taste. Stir until thickened. Adjust seasonings. Pour cream sauce over asparagus and serve.

5 tablespoons extra-virgin olive oil; 1-pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes. Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6

DRESSING: 1 garlic scape, very finely chopped; 6 scallions, white parts only, finely chopped (reserve greens for salad); 6 Tbsp. lime juice; 1 tsp. salt; freshly ground black pepper; 1/4 cup vegetable oil; 3 Tbsp. chopped fresh dill
SALAD: 1/3 cup finely chopped onion; 2 Tsp. vegetable oil; 2/3 cup each fish or chicken stock, water, and couscous; 1 lb. asparagus, sliced diagonally into 1/3-inch slices, reserve tips; l/3 lb. cooked small shrimp
In a small bowl mix the garlic, scallions, lime juice, salt, and pepper. Set aside. In a medium saucepan sauté the onions in oil over medium heat for about 4 minutes. Add the stock and water. Bring to a boil, then stir in the couscous, remove from heat, and cover. After 5 minutes, fluff with a fork and allow to stand 5 more minutes, then fluff again. Transfer to a large dish and refrigerate. As other ingredients are readied, remove and fluff every 10 minutes. Blanch the asparagus until tender but crisp. Place into iced water for 2 minutes, drain and set on towels to absorb extra moisture. Whip the oil into dressing with a fork, then stir in the dill. Mix the asparagus, radishes, green onions, shrimp, and dressing into the couscous. Serve over a lettuce leaf base, garnishing with the asparagus tips.

6-7 small tangerines; 2 tablespoons minced fresh fennel “leaves” (the feathery part of the plant); 1/4 cup olive oil; 1/4 cup dry sherry or flat champagne; salt and freshly ground black pepper to taste; 1/2 cup thinly sliced fennel bulb; 4-5 cups mixed salad greens
Cut 1 of the tangerines in half and squeeze the juice into a medium bowl. Mix in olive oil, sherry, both kinds of fennel, salt, and pepper. Peel remaining tangerines; divide into segments. Pierce each segment with a sharp fork a couple of times (to absorb dressing). Add tangerines to dressing; toss well. Chill thoroughly. Divide greens onto 4 salad plates. Arrange tangerine mixture over greens, drizzling some dressing directly onto greens. Sprinkle with additional salt and pepper. Makes 4 servings. Tangerines can be substituted for any citrus fruit for a different flavor. Recipe from MACSAC

* Substitute green garlic for the onions.
1/2 large sweet onion (do not cut off root end); 2 fennel bulbs (stalks removed), about 1 pound total; 2 tablespoons olive oil; salt and freshly ground black pepper; 1/4 cup freshly grated Parmesan
Heat large cast-iron griddle (flat side down, ridged side up) on stove top over medium flame, or prepare outdoor grill for medium heat. Place flat surface of onion half on cutting board and cut into slices that are 1/3-inch thick, leaving some of the root end intact on each slice. Brush both sides of onions lightly with olive oil and sprinkle generously with salt and pepper. Grill onions on both sides until tender and lightly charred, 3-5 minutes per side. Meanwhile, slice whole fennel bulbs lengthwise in the same manner as onions. Steam them over boiling water 8-10 minutes; drain well. Brush lightly with olive oil and season with salt and pepper. Grill on both sides until tender and lightly charred, 6-8 minutes per side. Arrange onions and fennel on a colorful platter; scatter Parmesan over the top. This is delicious with grilled fish or lamb, or as a side dish with Italian tomato-based pasta dishes. Makes 6 servings. Recipe from MACSAC

One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm

6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups. Recipe from MACSAC

1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings

1 large fennel bulb, including the greens; 1 tbsp unsalted butter; 1/2 tbsp olive oil; sea salt and freshly ground pepper; grated zest and juice of 1/2 lemon; 1/2 garlic clove, minced; 1/4 to 1/2 pound fettuccine; Parmigiano-Reggiano cheese
Peel or discard, if badly bruised, the tough outer layers of the fennel, then quarter the bulbs, setting aside the greens, and slice thinly. (The core will cook to tenderness.) Heat a large pot of water for the pasta. Melt 1 tablespoon of the butter with the olive oil in a wide skillet. Add the fennel and sauté over high heat, stirring occasionally, until browned in places, 7 to 10 minutes. Season with 1 teaspoon salt. Toss with the lemon juice, and then add 1 cup water. Reduce the heat and cook, covered, until the liquid has evaporated. Add another 1/2 cup water and continue cooking in this fashion until the fennel is very soft and deep gold in color, about 25 minutes in all. Season with pepper. Chop a handful of fennel greens-enough to make about 1/3 cup-with the garlic and lemon zest and set aside. Add salt and the pasta to the boiling water and cook until the pasta is al dente. Scoop it out and add it to the pan with the fennel and the chopped greens. Taste for salt and season with pepper. Serve with the cheese, finely grated or thinly shaved over the top. serves 4 to 6

1/2 small cabbage; 1 large fennel bulb, quartered; 1 large leek, white part only; 4 tbsp unsalted butter; sea salt and freshly ground pepper; juice and zest of 1 lemon; 3 tbsp chervil or parsley leaves. Cut the cabbage, fennel, and leek into very thin slices and wash. Don’t dry, though. Melt 1 tablespoon of the butter in a large, wide skillet. Add the vegetables and sprinkle with 1/4 teaspoon salt. Cover the pan and cook gently for 10 minutes. Check after 5 minutes and make sure there’s a little moisture so that the vegetables steam and don’t brown. Meanwhile, simmer the lemon juice in a small skillet until only 1 tablespoon remains. Remove from the heat and whisk in the remaining butter. Finely chop the lemon zest with the chervil. Stir half into the butter and add the other half to the vegetables. Toss well, taste for salt, and season with pepper. Serves 4

1 large leek, white parts only; 1 fennel bulb, about 6 ounces; sea salt and freshly ground pepper; 1 tsp unsalted butter; 1/2 bunch scallions, including an inch of the greens, sliced; 1/4 cup chopped fennel greens; 1/2 tsp grated lemon zest; 1 large egg; 3/4 cups milk or half-and-half; 1/4 cup freshly grated Parmesan or Gruyere cheese
Preheat the oven to 375 F. Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2-inch pieces and wash them well in plenty of water, separating the rings. Let them soak while you trim and quarter the fennel. Slice it very thinly, including the core. Bring a skillet of water to a boil; add the fennel and a pinch of salt. Simmer until the fennel is translucent, about 2 minutes, then drain. Melt the butter in a wide skillet. Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes. Add the fennel greens and lemon zest, taste for salt, and season with pepper. Scrape the vegetables into the prepared dish. Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese. Pour it over the vegetables, then bake until the top is browned here and there in places, about 40 minutes. Let rest for a few minutes, then serve. serves 2

2 Tbsp cider vinegar; 1/3 c mayonnaise; 1/2 tsp black pepper; 2 tsp sugar; 1 1/2 Tbsp chopped fresh dill; 1/2 tsp grated lemon peel; Salt, to taste; 1 1/2 lb. fennel bulb
Whisk vinegar, mayonnaise, pepper, sugar, dill, lemon peel and salt together. Cut off and discard fennel stalks. Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve. Makes 4 servings Recipe from Farm-Fresh Recipes.


2/3 c. salad oil; 1/4 c. wine vinegar; 1 tsp. sugar; 3/4 tsp. salt; 3/4 tsp. dry mustard; Dash freshly ground pepper; 1 garlic scape, minced * Substitute green garlic for garlic scape
In a screw-top jar, combine all ingredients; shake well. Chill thoroughly before serving. Makes about 1 cup

1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel.
Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from

1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red chile flakes, 1/4 cup water
Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form