- adorable tiny potatoes
- a small bunch of young Nantes carrots
- six fennel stalks and bulbs - big ones
- spinach
- green garlic (smells fabulous)
- brussels sprouts
- broccoli rabe (I think)
- sunflower sprouts
- escarole
- dandelion greens
- rapini greens
- savoy cabbage
First up is are the fennel - not my favorite vegetable but I found a recipe using copious amounts of butter and parmesan. Brussels sprouts - easy. Pan fry with olive oil, garlic and pinenuts, toss over pasta or brown rice. However...sunflower sprouts and escarole? That'll take some research.
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