Veggie Box Inspiration

Fennel fronds. Carrot tops. Spring onion greens. What would you make? This bounty from my weekly *CSA box turned into a green dip/sauce lightly based on the spicy Yemenite green herb sauce called Zhug.

I didn’t measure for this Zhug, just used most of the fuzzy fennel fronds and a few fennel stems, all the carrot tops, two pieces of the dark green from one spring onion (very flavorful so adjust to taste), then whizzed it up with two salty-briny preserved lemon* pieces, and about 1/4 cup each olive oil and plain yogurt. Added a generous handful of raw pumpkin seeds and blended again. First taste was yum so it was done! (Remember, my amounts are estimates but this ‘recipe’ is forgiving).

*Read here about veggie CSA’s. My menus would be sad without my Riverdog Farm Box.

*Read here about how to make preserved lemons.

Now whiz up those fronds and leaves and get creative! My ‘zhug’ made the tastiest toast (my wild yeast water bread of course!) and became a ready-made sauce for boiled new potatoes, which were in my box too! Try your ‘Zhug’ on grilled chicken or fish. I think you’ll love it and will have used your veggies from roots to tops!