We’re singing the praises of summer parsley! The crew harvested big bunches this week to encourage a shift in the way you approach Italian flat leaf parsley. We want you to stop thinking of it as an herb to use sparingly and start thinking about it as another dark leafy green. Use it like you would spinach or chard – chop up a heaping pile and sauté and add to pasta, polenta, frittata, etc. Try making hummus with the fava beans and add a big handful of parsley to that. I also pick whole leaves off the bunch and add them to my green salad. And you can try my three tasty Tabbouleh recipes recommendations below.
Amazing recipes for parsley and everything we grow on the farm are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Carrots: Sweet summer carrots are delicious!
- Cucumbers: We have have some regular green slicers and we’re also growing a new variety called Silver Slicer. It is related to one of our favorite heirlooms, Boothby’s Blonde, and we are happy to report that it has the same great heirloom flavor with larger fruit – yum!
- Fava Beans: We had a later than usual planting this year and we’re thrilled that they are finally ready! There are lots of tips and a dozen great recipes for fava beans at Cook With What You Have. And here is one of my favorite ways to cook them whole and in the shell – Grilled Fresh Fava’s
- Butterhead Lettuce: Makes a beautiful salad.
- Joi Choi: There are lots of ways to cook these tasty asian greens. One of my favorites is this Noodle Salad with Shitake Mushrooms.
- Napa Cabbage: We’ve had a bumper crop of these tasty cabbage, but this is the last harvest from this field. Enjoy one more batch of slaw or kim chi, and don’t worry – we’ll have more cabbage this fall.
- Parsley: There are some great ideas for using parsley above and here are my favorite variations on the Tabbouleh theme. Know these will be even better once we have fresh tomatoes, but it’s really the parsley that makes it! Yotam Ottolenghi from his cookbook Jerusalem which includes pomegranates and a traditional spice mixture. From David Lebovitz on his blog Living the Sweet Life in Paris – he is very particular and this recipe is very good. And last but not least – the simplest version which is also really good – from Ina Garten at her Barefoot Contessa series.
- New Red Potatoes: The skins are so thin on the first of the season potatoes you hardly need to peel them!
Coming soon… Zucchini & Patty Pan Summer Squash!