Hey there, epicureans! Here are a few recipes based around the foods that are harvestable RIGHT NOW in the Foundational Roots garden. Happy cooking! -Victoria

Potato and Fennel Mash with Rosemary Butter (serves 8-10):
3 large fennel bulbs
1 medium onion, cut into 3/4-inch pieces
3 TBS. olive oil
2 tsp. salt
1/2 c (1 stick) butter or earth balance
3 lbs. potatoes, cut into 1 1/2-ich pieces
1 1/1 TBS chopped fresh rosemary
1/2 c cream cheese (optional)
Preheat oven to 375. Toss fennel, onion, oil, and salt in a bowl and spread onto a baking sheet. Roast approximately 1 hour and 15 minutes. Cool sligtly, then process mixture in a blender. Boil the potatoes in salted water until very tender (about 25 minutes). Mash potatoes and add fennel mixture. Melt butter with rosemary and add to the potatoes. Mix in cream cheese, if desired. Season to taste with salt and pepper.

Braised Collard Greens
2 Tbs butter or earth balance
2 TBS vegetable oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs. collard greens, leaves coarsely chopped
2 c broth (chicken or vegetable)
1 TBS. red wine vinegar (optional)
Melt butter with vegetable oil in heavy pot over medium-high heat. Add onion and garlic and saute until tender. Add greens and saute until beginning to wilt. Stir in broth and reduce heat once it reaches a rolling boil. Cover and simmer for 45 minutes. Stir in vinegar and season with salt and pepper.

Chilaquiles in Tomatillo Sauce
24 medium tortillas, cut into triangles
1 1/2 c cream
1/2 lb shredded cheese (mozzarella)
Sauce:
30 tomatillos, peeled and chopped
1/2 c water
1/2 c chopped cilantro
5 or 6 serano chiles
1/2 onion
salt
2 TBS. corn oil
Fry the tortilla triangles in hot oil until golden and drain on paper. Puree all sauce ingredients together and saute in oil until thickened slightly. Spread small amount of sauce and cream in the bottom of a casserole dish and top with half the tortilla pieces. Layer with half of remaining sauce, half the remaining cream, and half of the cheese. Top with remaining tortillas, sauce, cream, and cheese. Bake at 350 for 20 minutes, or until sauce is very hot and the cheese is browning.

Leek and Potato Soup (served at first Saturday work party)
4 TBS butter or earth balance
2 lbs potatoes, sliced
1 large leek (white and light green section) washed and sliced
1 onion, chopped
1 stalk celery, chopped
5 c stock (veggie or chicken)
1 bay leaf
2 TBS chopped parsley
salt and pepper to taste
Melt butter in a large soup pot. Add vegetables, stir, cover, and cook for 5-7 minutes, stirring frequently. Add the stock, bay leaf, parsley, salt and pepper. Reduce heat to low and cook for 25-30 minutes. Discard bay leaf and allow soup to cool. Blend in batches until smooth. Return to the pot for reheating. Season to taste with salt and pepper.

There's more to come. Keep posted, and enjoy!