a few reminders
four more weeks of harvests & deliveries to you!
(think warm, mild, gentle fall)
a sample full share, 9/25/14
in your crate
broccoli or happy rich
bagged kale or collard
mixed flower bouquets
(yes, I just now realized how to spell bouquets correctly!)
Share Crate: cabbage, eggplant, tomatoes, kale, collard
flat leaf parsley for you!
Flat leaf parsley, also known as Italian parsley, has leaves that look like those of celery. Parsley’s gentle flavor blends well with other foods and is used in many American and European dishes, especially with dried beans, carrots, cauliflower, eggplant, parsnips, potatoes, tomatoes, stuffing, and eggs.
The standard debate about this classic Middle Eastern dish is whether it should be prepared as a bulgur salad with some parsley, or a parsley salad with some bulgur…. as side dishes or, in the traditional manner, on a large platter surrounded by crisp romaine lettuce leaves or pita bread to use as scoops. Bulgur is simply cracked wheat, you can find it in your grocery store or health food store. You can make tabbouleh up to four hours ahead of time; just add the tomatoes about 20 minutes before serving.
1 cup hot water
1/2 cup bulgur
3 cups chopped fresh parsley
2 tomatoes, seeded, finely diced (about 2 cups)
1/2 – 1 cup fresh mint leaves
1/2 cup finely diced onion
2 large scallions, halved lengthwise, thinly sliced
2/3 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
1. combine the water and bulgur in a large bowl. cover and set aside until the bulgur has absorbed the water, 30 minutes-1 hour.
2. stir the parsley, tomatoes, mint to taste, onions, and scallions into the plumped bulgur. add the lemon juice, olive oil, salt, pepper, and allspice; toss until thoroughly combined. add lemon juice to taste.
3. cover and let stand 20 minutes to let flavors develop. serve at room temp.
Kim’s Excellent Parsley Salad: source: MACSAC
very thinly sliced red onion
chopped hard-cooked eggs
cooked chick-peas or other beans
garlic chives (optional)
fresh lemon juice
salt and freshly ground black pepper
Clean and cut up lots of parsley, as much as you would clean for a lettuce in a salad. Combine with red onions, eggs, chick-peas, and garlic chives, if available. Shake oil and lemon juice together (2 parts oil to 1 part juice). Toss salad with dressing, salt, and lots of pepper. Adapted from a friend’s recipe. Makes any number of servings.