If you have never used fennel, here is a link to a site full of info on fennel.

Fennel

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Preparation Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.
Cooks' note: Beets can be roasted and sliced 1 day ahead and chilled, covered. Bring to room temperature before tossing with vinaigrette and parsley.

http://www.liveearthfarm.com/

Brandy Keener sends this site as her contribution and says it is Very Good! Recipes

This is really good. Too bad I didn't find it until now!
Lettuce Soup
This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Start to finish: 35 min
Servings: Makes 4 servings.

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Preparation:

Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

Kohlrabi & Squash Empanadas

3 cloves of garlic, finely minced
1 inch of ginger, peeled and grated
2 medium kohlrabies, peeled and cut into small cubes
1 large summer squash, cut into small cubes
2 large scallions, both white and green parts, finely cut
1 radish, minced (optional)
1 T. extra virgin olive oil
1 T. butter
salt and pepper to taste
dash of freshly grated nutmeg
1 box of pre-made pie crust or one batch homemade*
1 egg

In a medium skillet, heat oil and butter over medium heat. Add garlic and ginger to brown. Add kohlrabi cubes, a pinch of salt and some pepper. Toss well and cook 3 or 4 minutes until kohlrabi are softening a bit. Add squash cubes and continue to cook for 4 more minutes. Add scallions, radish, nutmeg and another pinch of salt and pepper. Mix well and cook for one minute before removing from heat. Set mixture to this side to cool.
Roll out dough to be a little thinner than pie crust typically is. If you are using pre-made crust from the store, run your rolling pin over it once or twice. Using a cereal bowl or large circular cookie cutter, cut out 6 inch-ish circles from the dough. It should yield about 15, give or take depending on your cutter and dough thickness.
Pre-heat oven to 425F and line a cookie sheet with parchment paper. Prepare egg wash by beating egg with a teaspoon of water and set to the side along with a small bowl of water. To make the empanadas, spoon one tablespoon of kohlrabi and squash mixture into the center of a circle of dough. (It's better to have less filling than too much or the empanadas won't hold together. Feel out the right ratio that allows you to close off the dough without any filling popping out.) Dip your finger in the bowl of water and run it around the outside edge of the dough. Fold dough over the filling to create a half circle. Press down edges. Carefully pick up the dough pocket and pinch edges (see photo) to seal them tightly. A fork can also be used to crimp the edges if you want a less tedious method.

Repeat above process to finish all the empanadas, laying them on the lined cookie sheet when done. With a fork, prick the tops once and brush with egg wash. Bake for 8 minutes and turn over. Bake another 5 to 7 minutes until deep golden brown and flaky. Best served straight from the oven.

*A word about the dough. For this particular post, I used pre-made pie crust since I was in a hurry to get to the party where I was premiering these little lovelys. Normally, I use my standard pie crust recipe. I have to admit the pre-made crust was just as good (and a heck of a lot faster). However, I still intend to try this recipe for true empanada dough at some point. In short, make it as simple or intricate as you like. **Also, I'm sure you could add chicken to this recipe and it'd be quite tasty. In fact, you could just serve the filling on its own for a quick side dish when you're too short on time to make the empanadas. (makes approximately 15 empanadas)

Dough 4 1/2 cups unbleached all-purpose flour (Deb note: I used 1/2 cup whole wheat flour)
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
2/3 cup ice water
2 tablespoons distilled white vinegar

Moroccan-Style Zucchini and Tomatoes

1 medium onion, coarsely chopped 1 Tbsp. olive oil 2 cloves, minced 1/2 tsp ground cumin 1 lb. zucchini, cut into 1/2-inch slices 1/4 tsp salt 1/8 cayenne pepper 1 large tomato, chopped (about 1 1/4 cups) 2-3 Tbsp vinegar

1. In large nonstick skillet, cook onion in hot oil over medium-high heat about 5 minutes or until golden, stirring often. Reduce heat to medium. Add garlic and cumin; cook and stir for 30 seconds. 2. Add Zucchini, salt, and cayenne pepper. Cook and stir about 10 minutes or until zucchini is crisp-tender. Transfer mixture to serving dish. 3. Add tomato to skillet. Cook and stir for 1 to 2 minutes or until tomato is softened. Remove from heat; stir in vinegar. Gently stir tomato mixture into zucchini mixture.

1 pound beets, preferably very small ones 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 20 large pearl onions, about 1/2 pound 2 oranges, peeled and cut into wedges 2 tablespoons hazelnut oil 1 tablespoon coarsely chopped fresh coriander leaves (also known as cilantro) plus extra for garnish 1/2 cup freshly squeezed orange juice 2 tablespoons hazelnuts, toasted and peeled 1-ounce pecorino, optional, grated on medium-sized holes of box grater Preheat the oven to 400 degrees F. Cut the stems and tails off the beets. Do not peel. Line the bottom of a baking pan with foil. Place the beets in the pan and toss them with half of the olive oil, salt and pepper. Roast for 25 minutes. Trim both ends off the pearl onions. Then toss them with remaining olive oil and salt and pepper. Add pearl onions to the beets and roast an additional 15 minutes, until beets and onions are tender. Peel and remove the membranes from the oranges with a sharp paring knife. Cut the oranges in half lengthwise and then crosswise into thin slices. Seed the slices, if necessary. Peel and quarter the beets. Lay the beets on a large platter. Top the beets with the orange pieces. Scatter the roasted onions around the beats. In a medium bowl, combine the hazelnut oil, coriander, and orange juice. Whisk until well combined and season with salt and pepper. Drizzle the dressing on top and sprinkle with coriander, toasted hazelnuts and grated cheese. Serve immediately.

2 lb. green tomatoes, cored and chopped 1 lb. white or yellow onions, chopped 3/4 lb. sweet red peppers, cored and chopped 1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped 6 garlic cloves, finely chopped 1 cup apple cider vinegar 1 Tablespoon kosher or sea salt 4 jalapeno peppers, cored, seeded if desired, and finely chopped 2 Tablespoons chopped cilantro 1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a stick blender (you know I love my KitchenAid Hand Blender) or in a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place. 10 calories, 0g fat, 60mg sodium, 0g fiber, per Tablespoon