Here's a great and simple recipe that uses many late spring seasonal vegetables received from the Urban Roots CSA in 2010. It is similar to a Food Network recipe here: http://www.foodnetwork.com/recipes/rachael-ray/braised-carrots-and-fennel-recipe/index.html

Braised Carrots, Fennel, and Kohlrabi

Ingredients

6 large carrots, peeled
2 large bulbs fennel
4-5 kohrabi, peeled and sliced or cubed
1 large onion or several CSA spring onions
4 cloves of garlic, chopped
1-2 teaspoon sugar to taste
1-2 teaspoon of salt
3-4 tablespoons extra-virgin olive oil
3 tablespoons chopped dill
5 tablespoons chopped chives or green onions
3 tablespoons chopped fennel fronds

Directions

1. Slice the carrots 1/2-inch thick on an angle.
2. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
3. Peel and cube the Kohlrabi
4. Halve and slice the onion.
5. Fill a skillet with 1/4-inch water.
6. Add vegetables with garlic then sprinkle with sugar and salt and drizzle with extra-virgin olive oil.
7. Mix vegetables thoroughly
8. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt.
9. Toss vegetables with fennel fronds, dill and chives.
10. Eat and Be Awesome