Posts tagged ‘fennel’

May 8, 2009

A Use-Every-Green Stir fry

In this Photo: dandelion greens, crimini mushrooms, bok choy, ramps, chives, mustard greens, parsnip, mung bean sprouts, radish greens

In this Photo: dandelion greens, crimini mushrooms, bok choy, ramps, chives, mustard greens, parsnip, mung bean sprouts, radish greens


When the new box of produce arrived from Vermont Valley, a sense of panic came over me as I took stock of what remained from last week’s harvest. The good news is, those leafy greens really cook down. I pulled everything left over from last week’s delivery (except the spinach) out of the fridge and decided on a stir fry. I called Eric, who was on his way home, and let him know that if he wanted to add anything else to the stir fry he had better pick something up at the store.

We are lucky to live nearby what I consider to be the best grocery store, ever. The Willy Street Co-op is one of the reasons Eric and I moved back to Madison, WI. It’s that great. As a locavore (of sorts), I appreciate how Willy Street highlights their local produce with purple signs. “Local” can be a rather controversial label – how many miles away is local? Willy Street defines local as anything produced in Wisconsin or anything produced 150 miles away from Dane County. During the height of Wisconsin’s growing season, Willy’s produce department becomes a sea of purple tags. Guided by the purple signs, Eric located some crimini mushrooms, mung beans from Troy Community Farm, as well as a parsnip.

Meanwhile, I was plotting a side dish: Watercress and Radish Salad.
In this photo: sunflower oil, white wine vinegar, radish, fennel, watercress

In this photo: sunflower oil, white wine vinegar, radish, fennel, watercress


I was inspired by a red cabbage coleslaw I had at Marigold Kitchen. Fennel was the eye-opening ingredient, and I was excited to try combining it with watercress. A relative of the mustard greens, watercress has a rather unique flavor – somewhat musky. After cutting the watercress into thin slices, I added grated radish. The dressing was simple: white wine vinegar, sunflower oil, fennel, salt and pepper. Perhaps I got a little too excited about the fennel – it’s flavor dominated the salad. Nonetheless, the flavor combination was de-lish, worthy of being repeated and perfected.

The stir fry took very little time – once all the ingredients were chopped. The mushrooms, parsnip, bok choy and ramps went in the HOT frying pan first, with a little sunflower oil. Once the parsnips softened a bit, I added all the greens and sprinkled soy sauce over the top. Using tongs to keep the ingredients moving, I let it cook for only a minute or two. Once on the plate, I sprinkled some mung bean sprouts on top and served it with basmati rice and watercress/radish salad.

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