This week's harvest highlights include juliet salad TOMATOES, Jalepeno PEPPERS, PARSLEY and TURNIP GREENS. The parsley patch isn't as large or prolific as last season, but the plants have kicked in and it's of high quality. What's with the turnip greens? These are the thinnings of the initial planting and thus are small and tender. We offer these (in addition to beet greens and the entire carrot with tops), because the greens are quite nutritious and can disappear into many a hot dish. Instead of tossing them into the compost, we offer all the edible parts of the plant and let you decide how to handle it. In some cuisines the greens are more prized than the roots.
Hey, is the fennel wilting in your fridge and you feel guilty tossing it?! Last night we made a simple and flavorful dish. It was a bit chilly and so it was a pleasure to turn on the oven. Toss halved potatoes,thick slices of fennel root, onions and whole garlic cloves into a casserole dish with your favorite fat. Chop in some of the fennel top for flavor. Bake covered for 45 minutes at 350 degrees. The fennel sweetens. Truly!
JULIA CHILD"I was 32 when I started cooking; until then I just ate. "