Contents of my Medium share this week:

• Fennel
• Green Bell Peppers
• Orange Carrots
• Poblano Peppers
• Purple Mizuna
• Red Tomatoes
• Stripetti Squash
• White Cauliflower

7 ways to use mizuna

I keep the carrot greens and make carrot top pesto which tastes nothing like pesto and is not Pesto, but is a reasonably delicious way to eat a lot of leafy greens quickly.

For fennel, I usually sheet pan roast the bulb and use the leafy part for fennel frond pesto. Today, I’ve been looking at recipes for fennel gravy, which is basically sautéed and pureed fennel thinned with stock. Intriguing. Even more intriguing: pound cake with roasted strawberry fennel compote.

Both the green bell peppers and the poblano peppers can be served stuffed.

Mole poblano popped into my mind, which I have only ever had at restaurants. Skimming through a handful of online recipes I understand why. Also they use dried poblano (aka ancho) so I suppose I could dry my 4 poblano peppers then make a quarter batch of mole poblano. But realistically, I’m just going to chop up the peppers and chuck them into everyday meals.

The stripetti squash looks like a mini watermelon! Use much like spaghetti squash: cut on the short axis, roast, and pull out the spaghetti-like flesh. Serve with brown butter and herbs.

Apparently there is a restaurant in New York that serves a whole white cauliflower. Here’s the super simple recipe for Miznon’s Whole Roasted Cauliflower which I have not tried because I have not found an occasion to serve a whole cauliflower.