3 bunches of Little Finger and Parmex Carrots
1/2 LB. green beans
1/2 LB. wax beans
2 bulbs fennel, sliced
1 TB. olive oil
1/4 cup honey
2 TB. whole grain mustard
1 teas. dried ginger
1/4 cup Ohio Butter
salt & pepper, to taste

Boil carrots until tender, approximately 6 minutes. Boil beans until al dente, approximately 3-5 minutes. Slice fennel and sauté in olive oil for approximately 3 minutes. Add honey, mustard, ginger and butter. Sauté for 1 minute. Toss vegetables in glaze. Garnish with flat leaf parsley.