CSA Veggie Harvest # 14 : Sept 23 & 26, 2014

a few reminders

four more weeks of harvests & deliveries to you!

(think warm, mild, gentle fall)

garlic for sale to you

help and visits always welcome

September Farm Photos

Swier Family Farm Recipes Page

Swier Family Farm Veggie ID Page

 

a sample full share, 9/25/14

full share 9/25/14

 

in your crate

cabbage

eggplant

broccoli or happy rich

green onions

garlic

beets

tomatoes

bagged kale or collard

hot peppers

sweet peppers

parsley

mixed flower bouquets

(yes, I just now realized how to spell bouquets correctly!)

Share Crate: cabbage, eggplant, tomatoes, kale, collard

 

mixed flower bouquets 9/25/14

 

recipe/usage: Parsley

 

flat leaf parsley for you!

parsley 2014

 

source

farmer john's cookbook

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.

 

tabbouleh

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.

 

serves 6

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.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

flat leaf, or Italian parsley 2014

Kim’s Excellent Parsley Salad: source: MACSAC

fresh parsley

very thinly sliced red onion

chopped hard-cooked eggs

cooked chick-peas or other beans

garlic chives (optional)

olive oil

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.

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