I did a search, but there was nothing ongoing, so I figured I'd start a new thread.
I'm going to be eating a LOT of veggies these next few days. The CSA was overflowing today. My portion (I split a full share with two other coworkers):
5 large leaves of Swiss chard
2 large garlic scapes
3/4 lb. sugar snap peas (and I never ate any from y share last week!)
medium-sized bag of spinach
2 medium-sized spring turnips and their greens
3 very large green onions
entire bunch of curly kale
1 medium-large zucchini
1 small fennel bulb and fronds
The Swiss chard can be sauteed; so can the spinach. The sugar snap peas can be steamed or sauteed or eaten raw. The zucchini can be sauteed. The kale will go into soup. The green onions can go into sautés or into scrambled eggs.
It's the spring turnips and fennel where I'm at a loss. I've tried fennel once before and found it a bit overwhelming. Is there a way to temper the very licoricy flavor, or is that just the way it is?
And how to use the spring turnips?
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