Contents of my Medium box:

• Asparagus – DE
• Baby Fennel
• Cilantro
• Green Kale
• Green Romaine Lettuce
• Orange Carrots
• Red Romaine Lettuce
• Spinach

Yesterday ended up being quite busy so I quickly wilted torn spinach into hot pasta for a quick and easy dinner.

Guessing fennel is the hot search topic of the week. Use a vegetable peeler or mandoline on the bulb for shaved fennel salads that pairs nicely with fruit and citrus. Use the leaves and stalks for fennel cakes. Freeze the leaves and stalks for making stock at a later date. Save this fennel gratin recipe for a week with larger bulbs.

Apply the vegetable peeler or mandoline to carrots too. Here’s a recipe for carrot noodles with spicy peanut dressing.

My favorite way to use up herbs and other greens (carrot tops, radish greens) is this chimichurri recipe. Substitute the parsley with the cilantro or the fennel fronds. Or try this creamy yogurt-based cilantro sauce.

The two heads of lettuce this week plus leftover Week 2 lettuce means it is time for lettuce soup. I freeze extra soup in single-serving portions for later.

Asparagus tart with gruyere