Weekly Share June 15th – 21st

Arugula or New Red Fire Lettuce
German White Fresh Garlic
Flat Italian Parsley
Danvers Carrots
Scarlett Queen Turnip
Russian Kale or Spigariello

5 Top Ways to Use Fennel Stalks and Fronds http://www.thekitchn.com/top-5-ways-to-use-fennel-stalks-and-fronds-ingredient-spotlight-183057
Sauteed Finocchio With Butter and Cheese The Classis Italian Cookbook by Marcella Hazan
3 large Fennel or 4-5 small
5 Tbls Butter
3 Tbls Parmesan Cheese, freshly grated
Cut off and discard the tops of the fennel, cut the bulbous lower parts into vertical slices no more than ½” thick. Wash thoroughly in cold water. Put the sliced fennel and butter in a fairly broad saucepan, and add enough water barely to cover. Cook, uncovered, over medium-heat. If there is too much fennel for your pan, put in as much as it will hold, cover the pan, and cook for 5-8 minutes, or until the fennel has wilted and come down in volume. Add the rest of the fennel, mix well, cover the pan, and cook for 3-4 more minutes. Uncover the pan and cook, turning the fennel from time to time, until it is tender at the pricking of a fork, from 25-40 minutes all together. You may add as much as 1/3 cup of warm water if necessary, but at the end the fennel must have absorbed all the liquid and should have a glossy pale-gold color. Before removing from the heat, add salt to taste and the grated cheese. Mix well and transfer to a warm platter. Serve while hot.
Shredded Carrot SaladThe Classic Italian Cookbook pg.406 by Marcella Hazen
No salad takes so little to prepare as this excellent carrot salad. Its tart, gently bracing taste is particularly welcome after a hearty, robust meal.
5-6 medium Carrots
1 tsp Salt
6 Tbls Olive Oil
1 Tbls Lemon Juice
Peel and wash carrots, and grate them on the largest holes of a grater. When ready to serve, add salt, olive oil, and lemon juice. (Parsley would go well in this dish). Toss thoroughly and serve immediately.
Spicy Escarole http://www.marthastewart.com/349961/spicy-escarole
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