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Turnip Report
Jul. 30th, 2014 12:55 pmI'm looking for someone who's willing to trade light cat sitting at the end of August for veggie broth...
Today I roasted the fennel with orange and yellow carrots and a beet.
I boiled the cabbage preparatory to chopping, ricing, sauteeing, freezing, and serving with egg noodles.
I'm making (yet more) broth using the cabbage water.
And I made fennel pesto from the fennel fronds. It's shockingly inoffensive -- I can hardly taste the fennel over the salt, olive oil and garlic. I'm freezing 5 servings in an ice cube tray, and will later transfer them to a baggie in the freezer.
The pesto recipe reduces my insatiable appetite for farmshare basil, uses up some of the ubiquitous fennel fronds, and stores well! This recipe is a keeper.
Today I roasted the fennel with orange and yellow carrots and a beet.
I boiled the cabbage preparatory to chopping, ricing, sauteeing, freezing, and serving with egg noodles.
I'm making (yet more) broth using the cabbage water.
And I made fennel pesto from the fennel fronds. It's shockingly inoffensive -- I can hardly taste the fennel over the salt, olive oil and garlic. I'm freezing 5 servings in an ice cube tray, and will later transfer them to a baggie in the freezer.
The pesto recipe reduces my insatiable appetite for farmshare basil, uses up some of the ubiquitous fennel fronds, and stores well! This recipe is a keeper.
