Turnip Report

I have a lot of fennel. Six bulbs, plus stems and fronds. Half the stems are being made into broth as I type (I hope it's not nasty fennel flavored broth -- time will tell). The bulbs will be roasted:

http://www.simplyrecipes.com/recipes/roasted_fennel/

The fronds will be pesto:

http://dinersjournal.blogs.nytimes.com/2013/03/29/fennel-frond-pesto-and-more/?_r=0

Note that the recipe calls for 1 cup of fennel fronds. I have a mixing bowl full. Time to go buy more garlic...

Edit: That's way too much olive oil. Increase fennel by 50% to compensate.