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Hello, June! Welcoming the New Month with Two Uncommon Spring Gems: Green Garlic & Fennel
As we turn the calendar to June and lean into the last, lush stretch of Spring, this week’s bundle brings a special surprise: two lesser-known, flavor-packed vegetables ready to add something fresh and unexpected to your kitchen.
Get to Know Green Garlic & Fennel
Green Garlic is young garlic harvested before the bulbs mature. It carries a gentle, sweet garlic flavor—less pungent and more versatile than its fully-grown counterpart. Think of it as Spring’s answer to garlic: milder, fresher, and ideal for lighter dishes.
Fennel, with its round base and feathery green fronds, is often underused simply because it’s unfamiliar. But once you get to know its mild anise (licorice-like) flavor and crunchy texture, you’ll find it works beautifully both raw and cooked—especially in early Summer dishes alongside citrus, seafood, or grains.
How to Store
- Green Garlic: Wrap in a damp paper towel or place in a plastic bag in the crisper drawer. Best used within a week.
- Fennel: Trim off the fronds (save for garnish or stock) and wrap the bulb loosely. Store in the fridge for 5–7 days.
Recipe Inspiration
Fresh Fennel and Lemon Slaw
Created By: The Kitchen
A refreshing twist on a classic side! Great for BBQs or weekday lunches.
Ingredients:
- 1 large bulb fennel*
- 1/2 head green cabbage*
- 1 head red radicchio
- 2 lemons
- 3 TBSP orange juice
- 3 TBSP red wine vinegar
- 1 tsp soy sauce
- 1 tsp sugar or honey*
Instructions:
- Finely chop fennel fronds and thinly slice stalks and bulb. Repeat with cabbage and radicchio. Toss together.
- Zest lemons and add to mix. Season with salt and pepper.
- Whisk remaining ingredients into dressing, toss with slaw, and chill for 1 hour before serving.
Green Garlic Shrimp and Asparagus Skewers
Created By: Chefs Bliss
Switch up what’s on the BBQ this weekend with these fresh and easy skewers.
Ingredients:
- 12 large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 3-inch pieces*
- 2 TBSP green garlic, minced*
- 1 TBSP olive oil
- 1 TBSP lemon juice
- Salt and pepper to taste
Instructions:
- Preheat grill or grill pan to medium-high heat.
- Combine olive oil, lemon juice, garlic, salt, and pepper.
- Thread shrimp and asparagus onto skewers and brush with marinade.
- Grill 2–3 minutes per side until shrimp is opaque and asparagus is tender.
- Serve with extra lemon juice if desired.
Roasted Chicken & Fennel
Created By: The Kitchen
Perfect for a cozy weeknight dinner, with leftovers that last!
Ingredients:
- 2 lbs bone-in, skin-on chicken thighs (4–6 pieces)
- 2 small fennel bulbs (1 to 1¼ lbs total)*
- 4 large garlic cloves
- 1 lemon
- 2 TBSP olive oil
- 2 TBSP dry white wine
- 1 tsp kosher salt
- Freshly ground black pepper
- Cooked rice or bread, for serving (optional)
Instructions:
- Preheat oven to 425°F. Place chicken in a large bowl.
- Trim and slice fennel, reserve fronds. Add to bowl with chicken.
- Add minced garlic, lemon zest and juice, oil, wine, salt, and pepper. Toss to coat.
- Spread chicken and fennel on a baking sheet. Pour over remaining juices.
- Roast for ~30 minutes or until chicken reaches 160°F. Rest 5–10 minutes before serving.
Green Garlic and Cabbage Stir-Fry
Created By: Chef Bliss
A quick and flavorful side or stand-alone dish.
Ingredients:
- 1 small head cabbage, shredded*
- 2 TBSP green garlic, minced*
- 2 TBSP olive oil
- 1 TBSP soy sauce or tamari
- 1 tsp sesame oil
- 1 TBSP rice vinegar
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Cook green garlic for 1–2 minutes until fragrant.
- Add cabbage, cook 5–7 minutes until tender.
- Stir in sauces, vinegar, and seasonings. Cook 2–3 minutes more.
- Garnish with sesame seeds before serving.
*Available in this week’s vegetable bundle or in the BBB Farm Store.