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How to Eat Your BOX! (Week of 5/28/17)


Known for its crunchy texture and mild anise flavor, fennel is best used within 5 days. Keep fennel bulbs wrapped in the fridge to keep out air that will lessen its flavor. Fennel is wonderful braised, roasted, or grilled where its it brings flavor reminiscent of pine nuts to the table, or, sautéed, or used raw in salads, where it is crunchy and sweet.

Garnet Yams:

Technically sweet potatoes, in the United States, we refer to the orange specimens as “yams” to differentiate from the sweeter white colored version. Technical terms aside, Garnet Yams are one of the most versatile veggies out there! Eating them just for Thanksgiving is a thing of the past, they can be simply baked like a potato, poked with a fork and roasted for about an hour at 400 degrees and then eaten as is, or stuffed with any number of ingredients, including, but not limited to traditional chili, cooked veggies, sour cream, or curry. Slice them into 1” cubes, toss with a little olive oil and your favorite spice (I like paprika, or tandoori marsala seasoning), and bake on a sheet pan for 20 minutes or so, salt as needed, and you’ve got super tasty breakfast side or a topping for that green salad lunch the next day. Peel, cube, and boil until fork tender, like a potato if you’re trying to cut down on vegetable oils. You can also slice them into “fries”, but if you do so, we recommend frying in a high-heat stable oil like coconut oil.


A favorite among farmers and gardeners because they can be grown and harvested virtually before any other crop, radishes deserve a place in the kitchen too! Crisp and peppery, they begin with a mild flavor, and have a spicy finish, which is why they’re a natural salad toppers. Another, not as well-known method is braising them, which softens their spicy profile and makes them calmer for those of us who don’t enjoy their spicy side.


Featured Recipe: Braised Red Radishes

Braising softens the bright red of radishes to a pretty pink and gives them a sweet turnip-like flavor. Ingredients:

– Kosher salt

– 10 red radishes with greens (about 1 bunch), greens trimmed to ¼-inch and radishes halved lengthwise – 2 tablespoons extra-virgin olive oil

– 1/2 cup water


  1. Put the radishes in a medium saucepan and add a generous pinch of salt (just over ¼ teaspoon), oil and water. Bring to a boil over high heat, then lower the heat to moderate, cover and simmer until the radishes are tender, about 12 minutes.
  2. Using a slotted spoon, transfer the radishes to a serving bowl. Boil the cooking liquid over high heat until reduced to 1/8 cup, about 8 minutes. Season with salt if preferred and pour the liquid over the radishes.

Recipe adapted from “Across the Street Red Radishes” by