AROMATIC VEGETABLES

APPEARANCE: Green tops with fragrant, white bulbs.

PREPARATION: Trim the stalk, cut the bulb in half, and peel off any wilted outer layers.

ROAST: Preheat the oven to 400 °F. Separate the bulb from the stem, cut the bulb into wedges, toss with olive oil, and roast in the oven for ~40 minutes.

SAUTÉ: In a medium skillet, warm 1Tbsp oil. Cut leaves off the fennel, then cut vertically. Next slice thinly horizontally, add the fennel to the pan, and stir until tender and golden.

RAW: Slice and enjoy in salads.

APPEARANCE: Thick, curly green stems with small light green to yellow colored bulb.

PREPARATION: Trim the ends and tips of the scapes before using.

SAUTÉ: Over medium heat, warm 1 Tbsp butter in a skillet. Add scapes and salt and pepper, stir for 3-5 minutes, add 1 Tbsp of water, and cover for 5 minutes. When finished the scapes should be crisp and tender.

APPEARANCE: Hollow, fragrant green stems with a small, edible white base.

PREPARATION: Cut the root off from the bottom and use both the white stem and leafy green top.

SAUTÉ: Heat oil in a skillet. Separate the white stem from the leafy greens, cut the white part into thin circles, and add to the pan once hot. Cook until soft and golden, then add the greens and stir until wilted. Perfect base for fried rice, or topping for potato salad or soup.

APPEARANCE: Similar to green onions, ramps have green tops with an edible white base.

PREPARATION: Rinse well and trim the bottoms before using.

WAYS TO ENJOY: Add to pesto, or sear in a skillet for 1-3 minutes until lightly charred and tender. OR preheat the oven to 350 °F, toss ramps in olive oil, and roast for 15-17 minutes.

APPEARANCE: A mixture of green and purple long stalks.

PREPARATION: Wash thoroughly. Break off any tough ends by snapping asparagus at the base. Stalks will naturally snap where they become woody.

WAYS TO ENJOY: Preheat the oven to the 424°F. Drizzle asparagus with olive oil. Spread in a single layer on a baking sheet and sprinkle with salt and pepper. Roast for 10-15 minutes, until tender but still crisp.

BOIL: Put in salted, boiling water for 3 minutes until tender.

> Watch a short video on how to store and prepare asparagus

APPEARANCE: Long, thick stems with green, pink and red colors.

PREPARATION: Cut stems into chunks, sprinkle with sugar, cover with foil, and bake in a 350°F oven for about 15 minutes. OR cut into sticks, sprinkle with sugar, simmer with a splash of water for 8 minutes until soft. Cook longer to create a purée.

NOTE: Rhubarb leaves are NOT safe to eat. If you ever receive rhubarb with the leaves still attached, be sure to remove and discard immediately.