Hello!
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
Sour Cream and Spring Onion Wedge Salad
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.)