It’s amazing. We only started participating in the CSA at the beginning of January, and I can’t believe how much the crops have already started to change in the past 4-6 weeks! I have to admit, I DO NOT miss having piles and piles of seemingly never ending greens (although I do have a lot of fennel fronds).

Instead I have a stockpile of fennel bulbs that I need to use up. We also have a couple of heads of broccoli, and some cauliflower (not to mention a giant head of cabbage, some turnips, carrots, and radishes. Oh yeah, I’m also overflowing with fresh dill…).

Kirk and I apparently need to take it up a notch. I feel like we’re eating a lot of veggies, but I think we can handle more. If we don’t want them to start going bad, we need to eat more veggies! That’s going to be my mantra through the weekend. Folks, this is going to vegetable weekend. We’re getting behind in using up all the produce, and pretty soon we’ll be out of room in the fridge. It’s time.

This week, we picked up the following in our share:

• Belgian Endive
• Broccoli
• Cauliflower
• Chioggia Beets
• Collard Greens
• Escarole
• Dill
• Fennel
• Red Lasoda Potatoes (from the freebie bin – not part of our “official” share)
• Peasant Bread

Although this is a lot of food, I do have some good idea for using some of it. I’m thinking of making a dill-based dip of some sort (this using up some dill), and then slicing leftover carrots and radishes for diping into said dip 🙂 I also recently saw a recipe for braised Belgian Endive, which might be worth a try. On that some front, I saw another recipe the other day for fennel au gratin – could be tasty as well. Beets… hmm… instead of borscht I might try pickling them! Or I could just roast them, dice them, and have a nice side-dish for a piece of salmon or something.

Does anyone have any good ideas for how I could use up my fennel fronds? I’m thinking of trying a fennel frond pesto, and freezing some of it. What do you think?