Here’s what I’ll be cooking with this week:
Nantes Carrots (last week for carrots until the fall, apparently)
Red Summer Crisp Lettuce
Red Spring Onions
Yukon Gold Potatoes
Forest Green Parsley
Peterson’s Spring Crest Peaches
We are overloaded with both fennel and greens…I already had some of both I haven’t used from the farmers’ market last weekend, because my energy’s not been good enough in the evenings to cook anything. The greens I thought I might try a saag panir experiment on – no sweat – but I must come up with a fennel idea, and soon.