Fall 2016 Week 8 (November 22)

Happy Thanksgiving members!  Besides the obvious brussels sprout side dish, try mashed turnips (alone or mixed in with potatoes), Swiss chard gratin, and a fennel pear stuffing I often use fennel in place of sausage since it has the same flavor as the anise in sausage.  And since we have been getting lots of cabbage, here’s a recipe that I know will be great because I’ve learned that cabbage with a mustard sauce is a good thing. Also, since we didn’t get a big pie-full amount of one fruit, I’ll be making tarts instead of pie.  They’re somehow fancier and use much less fruit.



Small: baby fennel, rutabaga, turnips, daikon radishes, swiss chard, napa cabbage, baby purple daikon radishes, romain (x2), ornamental cabbage, broccoli, onions, shallot, fuji apples, asian pears, brussels sprouts, watermelon radish, spinach.


Medium add: spinach, ornamental cabbage, romain, brussels sprouts, granny smith apples.

Fall Week 4 (Oct 25th)


Small: collard greens, spinach, broccolini, Mizuno greens, spinach, swiss chard, romain (x2), daikon radish, black spanish radish, boo choi, white onion, shallot, Japanese eggplant, baby fennel, asian pears, watermelon radish.


Medium add: baby fennel, spinach, purple and yellow was beans, daikon radish, salad mix, romain (regular, butter, and miniature) black Spanish radish, bok choi.

I’d never seen baby fennel until last week. I just treated it like an herb, fronds in tuna salad, they can also be made into tea.  And last night the fennel went into my boy’s birthday cippino, adding the fronds later for some color.  Asian pears are such a treat. Plain is great, but you could try a slaw or a tart.