Farm share, week 6

[magid]

Again, courtesy of Tapuz.

• two tomatoes
  
• a bunch of cilantro (left with Tapuz)
  
• a bunch of parsley (I tend not to use it; suggestions for use or someone who wants it?)
  
• a head of red leaf lettuce
  
• a bunch of scallions
  
• a bag of green beans (half a pound?)
  
• a medium head of green cabbage
  
• a zillion = six cucumbers of various sizes
  
• two summer squashes and three zucchini (all medium-small)
  
• three small beets

Porch tomato update: 14 red, 7 orange

Comments

[(Anonymous)]

I've had good luck freezing parsely that has been washed, left slightly wet, and coarsely chopped.

A bit of parsely works with spinach in items with eggs and cheddar cheese. It can be used even in slightly larger quantities with potatoes. I think it is mixed with the butter-garlic mixture for making garlic bread. Some can be added to various types of soups. And it is good in babaganoush!

I've been enjoying the porch updates.

[(Anonymous)]

Oh, and, I've heard of, but never had or made, parsley pesto, to have -- alliteratively, as it were -- on pasta.

Hmm, looks like I spelled the herb in question wrong, twice, in my previous comment.

[magid.livejournal.com]

Thanks for the suggestions. The only times I remember being parsley being used when I was growing up was on the Seder plate and in tabouli; my mom didn't even use it in soup. I have never really gotten fond of the flavor, which is why it stymies me so. But you've given me some good ideas (I think I won't yet try parsley pesto; that would be too intense for me at this point.).

I wish there were more to update on the porch; I haven't really gotten the space organized as I'd wished, so there's not really room for people with all the clutter that should be in the basement.