Can you identify these veg?

[NellNorth]

I mentioned to a friend that I was struggling to shop for my large family, as there are so many restrictions on quantities/ shortages at the shops, and she has surprised me with a huge delivery from a farm shop, for which I’m very grateful!
I’m embarrassed to say that I don’t know what a lot of the stuff is, and what can I do with it?
All help gratefully received!

Pak choi

The one at the front I think is pak/bok choi, back left I think is fennel, (aniseed flavour) don't recognise the others, good luck!

PAK CHOI

Typically used in oriental / Asian type dishes and curries

Fennel - slice thinly for salad or braise
Kohlrabi - slice for salad. Can also cook but IMO that destroys the subtle flavour
Bok choy- chop into thirds and stir fry. Or can just blanch/steam

Pak Choi = bok choy

Bok choi is chinese cabbage, very light, can use in stir fry

Pak choi is the long ones, fennel is the one on the left and I believe the ones on the right is Kohlrabi x

Fennel (lovely in gratins)- top of your picture

Pak Choi (lovely with an Asian dressing or in stir fries) - left of the picture.

I think the other one is kohlrabi, but I'm not sure what to do with it.

Pak Choi front left

Kohl rhabi right

Fennel back left

Odd mix, all tasty but not everyday foods l. Enjoy

oh,as well as the others,looks like thyme in the little jug?

The pak choi / bok choi...
Cut the soft green ends off and keep.
Separate the white stems and cut longways into 3.
Lightly stirfry the stems with some crushed garlic for one minute, then add green tops and cook another minute.
Delicious

The two at the back with the liquorice smell are fennel.
The long ones are pak choi, and the round ones on the right back are kolrabi.

Pak choi, slice and add to stir fries. Give the stems a head start, the leaves only need wilting.

www.bbcgoodfood.com/glossary/kohlrabi Peel and use like broccoli stems, chop into matchsticks and stir fry. Or small cubes in a bolognese or bigger chunks in a stew.

Fennel. Chop into two or four vertically, trow in a hot oven with olive oil and roast for about 40 mins

You can also eat the tops of the kohlrabi, treat like turnip tops or cabbage.

Give celeriac and fennel a miss yuk.

Roasted fennel is amazing with fish.

Asian veg, its great for any stir fry. The round veg u can even add it in soup.

Fennel - bleurgh!

Yep, ^ they've identified them right.
Pak choy is good for stir fries or chop and fry and serve as a green veggie. I like to cook the stems longer than the leaves because obviously the leaves will wilt and be done in seconds.

Fennel is better thinly sliced in salads than cooked in my opinion, but another that would do well in a stir fry. You can use the tops as well as the bulb.

Kohlrabi is from the cabbage family I believe. I always used to get it in veg boxes and it was quite famous at the time for being something that was often in the boxes (long season, easy to grow in uk) but that nobody really knew what to do with it I used to chuck it in a veg soup or if I was doing a root veg mash or a curry or stew. No need to peel.

Fennel and orange salad is amazing. Peel orange and slice both orange and and fennel into thin rounds, drizzle with a little oil & any juice left over when slicing the orange, season with a little salt and pepper.

the two at the back are fennel, lucky you - I love it.

It's great in stir fries and stews as well as with pasta. Pak Choi (leafy one at the front) is also great in a stir fry.

The ones no one wants

I love pak choi but fennel is rank

Fennel is ok (gives me a headache) with fish and I use pak Choi in a lot of things. The kohlrabi look like aliens and I’ve never tried one.