Garlic Scape & Fennel Spread

From Farmer John's Cookbook The Real Dirt on Vegetables. Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, soups, etc.
 

Preparation

From Farmer John's Cookbook The Real Dirt on Vegetables
Makes 3/4 cup

Ingredients:
2 tsp. olive oil
1 medium or 1/2  large fennel bulb, finely chopped (about 1 cup)
1/2 cup water, vegetable, or chicken stock
2 tsp. mirin or rice wine
1/4 tsp salt
4 to 5 garlic scapes, quartered (can substitute 1-2 small cloves of garlic)

Preparation:
Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft, about 5 minutes. Add the water or stock and mirin or rice wine; bring to a boil, add salt. Cook until thick, 4 to 5 minutes. During the last 30 seconds of cooking, stir in the garlic scapes. Transfer the mixture to a bowl. Cover and refrigerate for at least 5 hours to allow the flavors to develop. Season to taste with more salt.

Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, etc.

Tip: Remove the tops from your root vegetables

Woo woo. Take it off baby! When you receive root veggies with the greens attached, it's important to remove the tops from the roots. The greens are edible if they're in good shape--yes, even radish greens--and don't think that just because they are wilted that they are not good. They are just thirsty! Why?...Read more

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