by fifthcrow | Jun 12, 2016 | Recipe
Ingredients Salad: 3 beets 1 teaspoons olive oil 1 fennel bulb with stalk 2 cups sliced escarole- in next week’s box… or use belgian endive 3-4 tbsps toasted walnuts 3-4 cups spinach 1/4 tsp salt pinch of ground black pepper Dressing: 1.5 tablespoons red...
by fifthcrow | Dec 8, 2015 | Recipe
Ingredients 1 Acorn squash, peeled and cut in 1-inch pieces (we thought you could substitute Stella Blue, but if you still have Delicata, Delicata is very similar to Acorn in texture and cooking time) 2 leeks sliced 3 red beets, cut in 1-inch pieces 1 fennel bulb,...
by fifthcrow | Sep 26, 2015 | Recipe
1 bunch baby turnips 1 fennel bulb 2 tablespoon olive or coconut oil ½ lemon, juiced ½ teaspoon sea salt ½ teaspoon lemon zest 1 teaspoon fennel fronds, minced Use a mandoline slicer or a sharp knife to slice the turnips and fennel bulb. Heat the oil in a skillet on...
by fifthcrow | Jun 10, 2015 | Recipe
Chop both beets and carrots into your preferred fork-able size. Toss them separately on two different cookie sheets or baking dishes with olive oil. Roast till tender in the oven at 400 degrees till nicely browned and fork tender. Salt & pepper to taste. Mix the...
by fifthcrow | Jun 10, 2015 | Recipe
4 tbsp of butter 1 fennel bulb, chopped 1 leek or onion chopped 1 bunch of carrots, chopped 1 potatoe chopped 4-5 cups of veggie broth or chicken broth a bay leaf dill (if you have some left from last week) or a couple sprigs of thyme salt pepper and… depending...
