Shepherd's Pie

In the boxes this week:
radishes (!)
green onions
green garlic
sage
fennel fronds

So many radishes this week. They all ripened at once so I spent most
of the day harvesting and sorting. Good to know they're high in
vitamin C. There is a use for radish leaves, here's a link to a soup:
http://www.epicurious.com/recipes/food/views/GRANDMOTHERS-RADISH-LEAF...
or here for another recipe: http://www.reallynatural.com/archives/recipe/recipe_sauteed_radishes_...
Of course, I love snacking on radishes.

Sage: can be dried for later use. But a good recipe is sage butter:
heat butter until brown, add sage leaves. This is delish over gnocchi
or ravioli (I'm sure any pasta will do in a pinch).

Fennel fronds: this is the leafy part of the bronze fennel, which
unfortunately doesn't create a bulb on the bottom (great for apple/
fennel bulb slaw). Smells like licorice, doesn't it? Lots of folks
stuff fennel fronds into fish for grilling. Chowhound had a discussion
on their uses: http://www.chowhound.com/topics/306879