For FRIDAY JULY 8TH CSA Week #7
We hope you all are enjoying a wonderful 4th with lots of good
healthy food, as well as, family, friends & fireworks!!!
(Due to our travels this weekend weʼre managing to see
fireworks in various locations and towns every single night!)
Parsley, Black Currants, Radishes - Really?
Parsley - 1 new recipe & 1 old recipe
We chop parsley over breakfast, lunch and dinner because it seems to freshen up
and brighten everything from scrambled eggs, to potato salad, to a dinnertime
ragout, but itʼs also a nutritional powerhouse containing calcium, iron, thiamin,
riboflavin, niacin, & vitamins A & C. One source I consulted said the ancients
believed it would even protect you from evil spirits! Early Christians believed
parsley had to go to the devil and back 7 times before it would sprout?
So - there you go - complete with spiritual qualities - the perfect food.
Walnut - Parsley Pesto
1 C Walnuts
2 C Chopped Parsley (about 1 bunch)
1/2 C grated Pecorino &/or Parmesan cheese
3 Garlic cloves chopped or about the same amount of chopped garlic scapes
1/2 tsp. Salt
1/2 C Olive oil
" Blend all together in a food processor until smooth & enjoy.
Persillade Sauce
2 Hard-boiled eggs chopped finely
6 Tbsp. of your signature Italian salad dressing
1/2 - 2/3 C fresh, chopped parsley
(Add a little chopped mint if you have it as well.)
" Mix all ingredients, let stand 15 minutes before serving. Especially good over
cold plate ingredients - cold meats, salads, cheeses, olives, salami, chopped
lettuces, crudites, etc. Also great on roasted or baked vegetables like beets,
potatoes or squash.
Weʼll talk about Black Currants next week or you can check back recipes on the
website for Rote Gruetze (Black Currant Pudding) or jello! And Radishes - Really?
Good News - These arenʼt your grandmaʼs fireball, burn-out-your-mouth radishes -
" " " itʼs a whole new Radish World out there!
Second Wind Organic Farm
We hope you all are enjoying a wonderful 4th with lots of good
healthy food, as well as, family, friends & fireworks!!!
(Due to our travels this weekend weʼre managing to see
fireworks in various locations and towns every single night!)
Parsley, Black Currants, Radishes - Really?
Parsley - 1 new recipe & 1 old recipe
We chop parsley over breakfast, lunch and dinner because it seems to freshen up
and brighten everything from scrambled eggs, to potato salad, to a dinnertime
ragout, but itʼs also a nutritional powerhouse containing calcium, iron, thiamin,
riboflavin, niacin, & vitamins A & C. One source I consulted said the ancients
believed it would even protect you from evil spirits! Early Christians believed
parsley had to go to the devil and back 7 times before it would sprout?
So - there you go - complete with spiritual qualities - the perfect food.
Walnut - Parsley Pesto
1 C Walnuts
2 C Chopped Parsley (about 1 bunch)
1/2 C grated Pecorino &/or Parmesan cheese
3 Garlic cloves chopped or about the same amount of chopped garlic scapes
1/2 tsp. Salt
1/2 C Olive oil
" Blend all together in a food processor until smooth & enjoy.
Persillade Sauce
2 Hard-boiled eggs chopped finely
6 Tbsp. of your signature Italian salad dressing
1/2 - 2/3 C fresh, chopped parsley
(Add a little chopped mint if you have it as well.)
" Mix all ingredients, let stand 15 minutes before serving. Especially good over
cold plate ingredients - cold meats, salads, cheeses, olives, salami, chopped
lettuces, crudites, etc. Also great on roasted or baked vegetables like beets,
potatoes or squash.
Weʼll talk about Black Currants next week or you can check back recipes on the
website for Rote Gruetze (Black Currant Pudding) or jello! And Radishes - Really?
Good News - These arenʼt your grandmaʼs fireball, burn-out-your-mouth radishes -
" " " itʼs a whole new Radish World out there!
Second Wind Organic Farm