Notes from the Farm
This week has been close to overwhelming, but not quite. Leon has been psychologically gearing up for haying season, watching all those storm clouds and potential rain showers, while fixing his ancient hay baler. Meanwhile the race to keep the weeds at bay continues, as does the mulching and planting (still getting a few late season crops in the ground). The most exciting news is in your veggie box, strawberries!
This Week’s Veggie Feast
Salad mix, Napa cabbage, green garlic, dock leaves, strawberries and parsley
New This Week
These delicate beauties are delicious and perishable! Although most of you will probably eat them before you even get home IF you need to keep them for later use there is some useful information on Shari’s Berries website.
Parsley is a great addition to salads, soups, sauces, etc. This herb stores pretty well in the fridge, but it is so nutritious we encourage you to eat it up! Recipe ideas below.
Note: Gremolata is an Italian condiment traditionally used to accompany a veal dish. It could be served with meats, pastas, crackers….
- 1 bunch parsley, washed and dried (enough to make 1 cup loosely-packed)
- 1 clove garlic, papery skin removed
- 2 organic lemons, washed and dried
- Prep the parsley: Remove the leaves from the parsley — enough to make 1 cup when very loosely packed.
- Chop the parsley: Chop the parsley with a chef’s knife until it is nearly finely chopped. It should be less than 1/2 cup.
- Add the garlic: Using a fine-toothed grater, grate the garlic clove over the parsley.
- Add the lemon: Using the same grater (don’t bother to wash it), grate just the zest from the two lemons on top of the garlic.
- Finish the chopping: Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine.
- Use or store: Use the gremolata right away or store it in an airtight container in the refrigerator for up to one day.
(makes about 1 cup of sauce)
This bright sauce will pair well with grilled vegetables, steamed potatoes, a simple pasta dish, and grilled seafood.
- 2 small garlic cloves (or fresh green garlic)
- ¼ teaspoon kosher salt
- 8 black peppercorns
- ¼ teaspoon fennel seeds
- ¼ teaspoon dried or fresh tarragon
- ¾ cup finely chopped parsley
- 1 large shallot or 4 scallions, finely chopped
- Grated peel of 1 lemon
- ¾ to 1 cup olive oil
- Red wine vinegar to taste
- Pound the garlic in a mortar with the sea salt, peppercorns, fennel seeds, and tarragon to make a smooth paste.
- Add about 2 tablespoons of the parsley, and work it into the paste.
- Stir in the rest of the parsley with the shallot or scallions, the lemon peel, and the olive oil.
- Let this mixture stand covered while the flavors infuse for an hour or more.
- Just before serving, add the vinegar and salt to taste.