1/2 cup small dry white beans
1/4 teaspoon salt Mustard Vinaigrette (see below)
1 tablespoon green onions chives, thinly sliced
1 to 2 tablespoons Italian Parsley, chopped
1 small fennel bulb or several celery stalks, sliced into 1/4 inch pieces
3 ounces Gruyere cheese, cut into julienne
6 handfuls (about 12 cups) escarole leaves
2 tablespoons butter 2 slices rye bread or Country French Bread, cut into cubes for croutons

Sort through the beans and rinse them well. Cover them with boiling water and let them soak for 1 hour; then pour off the soaking liquid. Cover them generously with fresh water, bring them to a boil, add the salt, and lower the heat to a simmer. Cook until the beans are tender but still hold their shape, 45 minutes or longer, as needed. Drain, and save the liquid to use in a soup stock. While the beans are cooking, prepare the vinaigrette. When the beans have cooled down so that they are warm but no longer hot, toss them with half the vinaigrette and the herbs, fennel and cheese. Season to taste with salt, if needed, and freshly ground black pepper, and set aside. Prepare the greens. Use the pale inner leaves of the escarole, torn or cut into pieces; tear or slice the radicchio into smaller pieces. Wash the greens carefully, giving special attention to the bases of the escarole leaves, which often hold a lot of silt. Spin them dry and if they are not to be used right away, wrap them in a kitchen towel and store them in the refrigerator. Melt the butter in a skillet, add the bread cubes, and toss them well. Fry them over low heat until they are brown and crisp all over, shaking the pan every so often so they don't burn. To assemble the salad, toss the greens with the remaining vinaigrette; then add the beans and the croutons and toss again. Arrange the salad in a shallow, flat bowl with the beans distributed evenly among the greens.

Mustard Vinaigrette

1/4 teaspoon dried tarragon
1/4 teaspoon fennel seeds
1 1/2 Tablespoons sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons Dijon mustard
2 Tablespoons creme fraiche or sour cream (or plain soy yogurt)
6 tablespoons virgin olive oil

Grind the tarragon and the fennel seeds with a pestle to bruise them and partially break them up. Put them in a bowl with the vinegar, salt, mustard, and creme fraiche or sour cream, and stir until the mixture is smooth. Whisk in the olive oil vigorously until the ingredients are completely amalgamated into a thick sauce. The dressing will be very strong.

Adapted from The Greens Cookbook by Deborah Madison with Edward Espe Brown


1/2 pound Sugar Snap Peas, strings removed
2 Tbl canola oil
1 Tbl soy sauce
1/2 tsp roasted Asian sesame oil
2 medium scallions, trimmed and finely chopped

Parboil Sugar Snaps 5 minutes in large kettle of lightly salted boiling water. Drain and quick-chill in ice water; drain well again. Heat canola oil 1 minute in large heavy skillet over moderately high heat. Dump in Sugar Snaps and stir-fry 3 minutes. Stir in soy sauce, sesame oil and scallions, remove from heat, and serve.


4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice 

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)


2 fennel bulbs, stems removed (save a few fennel leaves for garnish)
bouquet garni: 3" piece of celery tied with thyme, parsley and a bay leaf
2 quarts water
1 Tablespoon olive oil
1 Tablespoon freshly grated Parmesan
salt and freshly ground black pepper

Bring the water to a boil in a large pot. Add the fennel bulbs and the bouquet garni. Cook, uncovered, for 25 minutes or until tender but still crisp. Drain and allow to cool. Gently squeeze the bulbs to remove excess water. Cut the bulbs in half lengthwise and arrange them in a baking dish. Sprinkle with the olive oil, cheese, salt and pepper and bake for 10 minutes. Transfer the fennel to a serving platter. Garnish with the fennel fronds which you can cut finely over the dish with scissors.


This recipe comes from a CSA Member, Carolyn Kaylor, of our Jackson Heights Farmspot group. This is really delicious and simple to make!

4 cups rhubarb (chopped in 1/2" pieces)
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1 tsp vanilla
1/4 tsp almond extract
2 eggs
1/3 cup milk 

Preheat oven to 375F. Mix the rhubarb and sugar and set aside. Mix flour, baking powder, and salt and set aside. Cream the butter, add the wet ingredients, and then add the flour mixture. Grease/butter a 9x9 pan and put the rhubarb/sugar on the bottom, then add the batter on top. Bake for 35 minutes or until golden.


1 large fennel bulb or 2 small bulbs 
2 tablespoons butter 
1 small clove garlic, whole 
1/2 teaspoon thyme 
Salt and freshly ground black pepper 
1/4 cup dry white wine, optional 
Water and/or chicken stock, to cover 

Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine, if using, and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper, to taste.


2 1/2 pounds boiling potatoes
1 1/2 pounds fennel bulbs including fronds (about 2 medium)
1 cup whole milk
2 teaspoons extra-virgin olive oil 

Peel and quarter potatoes. In a kettle cover potatoes with salted cold water by 2 inches and simmer until very tender, about 30 minutes. While potatoes are simmering, trim fennel stalks flush with bulbs, reserving fronds and discarding stalks. Halve bulb and discard core. Cut bulbs into 1/4-inch-thick slices. Chop reserved fronds and in a large saucepan poach sliced fennel and three fourths fronds in milk at a bare simmer, covered, until very tender, about 30 minutes. Drain potatoes in a colander and transfer to a large bowl. In a blender (or using hand-held whizzer) purée fennel mixture until smooth (use caution when blending hot liquids). Add fennel purée to potatoes and mash with a potato masher. Season potatoes with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes. Serve potatoes drizzled with oil and sprinkled with remaining fennel fronds.