Thursday brought a green onion harvest which in turn ended up in Thursday's dinner. The green onions went into Champ mashed potatoes. Also on the plate is boiled beets from the garden and a naturally raised pork chop. The sauce is made with Peeler Hard Cider which was used to deglaze the pan drippings and stiffened with a bit of corn starch.
Here is Saturday's harvest, a bunch of Merlot & Australian Yellowleaf lettuce and two fat radishes. They were combined with a hot house cucumber for a salad. Served along side reheated pizza from Friday night, how special is that!
Sunday I picked the remaining Florence fennel that were growing in the patch. Next week is supposed to bring some pretty chilly weather so I thought I should pick them before it was to late. They did pretty well as a fall crop, about half were a decent size and they certainly are tasty. The one there in my hand was the biggest specimen. I'm not sure but I think Florence fennel does not grow as big as your typical supermarket fennel? 
The bigger fennel bulbs all had thick roots like a carrot. I was wondering if they are edible, any ideas?
For Sunday's dinner I made the dish above which contains half of the fennel harvest. The recipe I used was called 'Baked Rigatoni with Italian Sausage and Fennel' and it can be found at the following link. It was really good, the only thing I changed was I omitted the basil (not a fan) and added 1 cup of milk..jpg)
