Asparagus — We are so excited to have asparagus for you — it is cause for celebration! Snap off any of the hard stem that was underground and enjoy the first of the spring crops. Grill it, roast it, steam it — a simple treatment is always best when it is the first of the season. Enjoy every bite!
Baby Fennel — It would be difficult to find tender baby fennel like this anywhere but in your garden. This fennel is so tender and delicate that you can eat it raw in salads, or cooked in any number of ways. The leaves are flavorful in stuffings, marinades, garnishes and sauces.
Parsley — a primary ingredient in sauces like Gremolata (parsley, lemon zest and garlic), Persillade (parsley and lemon zest) and Chermoula (ginger, chile, olive oil, salt, parsley, cilantro, lemon and garlic). We are most familiar with using parsley to prepare Salsa Verde, the classic green sauce of Italy. These sauces can be used to brighten up many meats or vegetables.
Rutabagas — they store well, so don’t fret if you don’t eat your rutabagas right away. Our recipe archive suggests roasting them, stewing them, mashing them with potatoes, making them into fries, or using them to make soup. I was happily surprised when I recently made a pureed potato/rutabaga soup that was silky smooth in texture, a delightful pastel lemon color and had a fabulous delicate flavor. This is an often underrated vegetable!