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Updated: Jun 30


It's spring, and the vegetables are here to prove it.

If you're a CSA Member, you may have received "cutting celery" or "leaf celery" in your bags this week. Cutting celery is a variety of celery that has been bred with an emphasis on the leaf versus the stalk. It's a versatile ingredient for salads, soups, stews, and vegetable medleys. My favorite way to use it indeed in a salad. Its grassy and peppery flavor can add serious interest to a salad of boring ole' lettuce.

For your cooking pleasure, a roundup of seasonal recipes to go along with this week's CSA shares. (Schedule your next bag here.)

Cutting Celery or Leaf Celery Recipes

Cream of Celery Leaf and Scallion Soup

Creamy Pesto Sauce (sub the celery for the basil!)

Marinated Celery Salad with Chickpeas and Parmesan

Best Egg Salad Recipe (sub all these herbs with cutting celery)

Celery and Apple Salad with Walnuts

Spring Onion Recipes

Pickled Spring Onions

Sour Cream and Spring Onion Wedge Salad

Spring Onion + Polenta Tart

Spring Onion and Feta Cornbread Scones with Chipotle Butter

Fennel Recipes

see also: What To Do with Fennel

Altro Paradiso’s Shaved Fennel Salad with Green Olives and Provolone

Caramelized Fennel and Herbed Polenta

Olive Oil Braised Spring Vegetables Honeynut Winter Squash and Fennel Style Bisque

Komatsuna Recipes

Komatsuna and Fried Tofu Stir Fry Japanese Pickled Komatsuna Leaf

Savory Spinach Tart with Feta and Ricotta (sub the Komatsuna for Spinach!)

Komatsuna Nibitashi Recipe (Lightly Seasoned Blanched Greens) (Also, please checkout this cooking blog where a poodle does the cooking.)

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