From Local Flavors by Deborah Madison, and shared by basketeer Derek Stuart 3 large leeks, white part only 2 fennel bulbs sea salt & ground pepper 1½ tablespoons unsalted butter 1 bunch scallions (I say use some green garlic instead– K) ¼ c chopped fennel greens 1 teaspoon grated lemon zest 2 large eggs 1½ cups milk or half & half ½ cup grated parmesan or gruyere 1. Preheat oven to 375. Lightly butter 2-quart gratin dish. Chop leeks into 1/2-inch pieces & wash, separating the rings. Let them soak while you trim fennel. Slice fennel very thinly, including the core. Bring skillet of water to boil, add fennel & pinch of salt. Simmer about 2 min until fennel is translucent, drain. 2. Melt butter in wide skillet. Remove leeks from soaking water and add to pan with fennel. Season with 1 teaspoon salt and cook for 5 minutes over medium heat, stirring often. Add scallions and cook for another 5 minutes. Add fennel greens and lemon zest, salt, & pepper to taste. Scrape veggies into prepared dish. 3. Beat eggs and milk together and add 1/2 teaspoon salt plus cheese. Pour over veggies. Bake until top is browning, about 40 minutes. Let it rest for a few minutes, then serve.