Baked Fennel with Parmesan

Ingredients:
3 fennel bulb

1 tbsp softened butter

coarse salt
ground pepper
1/3 cup grated parmesan cheese
4 sprigs thyme 

Directions:
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. 
Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.   
By:Martha Stewart 

Fennel

Fennel is in the same plant species as celery. It is an herb with yellow flowers and feathery leaves, similar to dill. The bulb of the vegetable is most often eaten, but the tops can also be used to flavor dishes. It is a highly aromatic and flavorful herb with culinary and medicinal uses. It is also one of the primary ingredients of absinthe.

Gourds

A gourd refers to a number of species and subspecies, many with hard shells, and some without. Likely one of the earliest domesticated types of plants, subspecies of the bottle gourd have been discovered in archaeological sites dating from as early as 13,000 BC. Gourds have had numerous uses throughout history, including as tools, musical instruments, objects of art, film and food. Used largely for decoration today they are not usually eaten.

Jack B Little Pumpkins

Jack-B-Little pumpkins are not actually pumpkins but a variety of gourd. These pumpkins are a petite, ribbed version of the common large, orange pumpkin and weigh about five to seven ounces. An attractive deep-orange color, the outer surface of this tiny pumpkin is usually smoother than traditional pumpkins. They are grown for decorations in the fall and are not usually eaten.

Green Tomatoes

Green tomatoes are unripe tomatoes that can be breaded and fried, used to make salsa, or pickled. They are less acidic than red tomatoes and are less juicy. 
5 Ways to Use Your Green Tomatoes
How to Cook Green Tomatoes

Parsnips

The parsnip is a root vegetable closely related to the carrot and parsley. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century. The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.

Pumpkin Mac and Cheese

Ingredients:
1 lb pasta (macaroni)

4 tbsps unsalted butter

3 tbsps flour
1 cup beer (amber)
2 tbsps maple syrup
2 cups milk
1 pinch cayenne pepper
1/4 tsp nutmeg
14 ozs pumpkin purée(I used a cheese pumpkin, roasted and pureed)
21/2 cups cheddar (grated)
fresh parsley (for garnish) 

Directions:
Start by pre-heating your oven to 350F.
Bring a large pot of water to a boil. Salt the water and then cook the pasta until al dente. Drain and set aside.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour ensuring no lumps develop; cook for 1 minute. Raise heat a small bit and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).Whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese.
Mix until the cheese is melted. Combine the pasta and the sauce and arrange in a casserole dish. Sprinkle remaining cheese on top. Dust tops lightly with paprika. Bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
Garnish with fresh chopped parsley. Enjoy!
  

Bosc Pears

Bosc pears develop their sweetness before other pears do in their ripening process. These pears can be eaten before their flesh has become fully soft. Ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear has less than 100 calories. Most of the vitamin C content is in the skin of the fruit, so pears should be eaten unpeeled. Providing some potassium and iron, pears contain pectin, a soluble fiber that helps control cholesterol levels.

ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. To test for ripeness, use the typical thumb test for pears at its stem end. Bosc pears will yield to slight pressure somewhat less than other ripe pears because of their extra firm texture.
- See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpu

ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. To test for ripeness, use the typical thumb test for pears at its stem end. Bosc pears will yield to slight pressure somewhat less than other ripe pears because of their extra firm texture.
- See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpuf

Bosc pears develop their sweetness before other pears do in their ripening process, these pears can be eaten before their flesh has become fully soft. - See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpuf

Penne with Balsamic Sweet Potatoes and Spinach

Ingredients:
2 sweet potatoes
2 cups fresh spinach
3 T olive oil
1/4 cup balsamic vinegar
3 cups cooked penne pasta
salt and pepper to taste

Directions:
Heat oil in a skillet. Peel and cube sweet potatoes and add to pan. Season with salt and pepper. When they begin to soften add in the balsamic vinegar.
Cook pasta according to box. Drain over the spinach and reserve about 1/2 cup of the water.
Add pasta and spinach to the sweet potatoes. Add in desired amount of pasta water.
Serve and enjoy.

Gala Apples

Gala apples are small and are usually red with a portion being greenish or yellow-green, and are vertically striped. They are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. They are a softer apple. Gala apples can be added to salads, or cooked, and are especially suitable for creating sauces. Gala apples ranked at number 2 in 2006 on the US Apple Association's list of most popular apples.

Purple Carrots

You will find purple carrots in your share today. You can use these just as you would orange carrots. Their purple color is a great way to get kids to eat their veggies!

Purple Carrots: Facts and Health Benefits

All Carrots Were Once Purple!

Cauliflower Bites

Ingredients:
1 cup vegetable oil
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp. cumin
1 tsp. each salt and pepper
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

Directions:
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine bread crumbs, Parmesan and cumin; set aside.
Mix salt and pepper with the flour. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in bread crumb mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.