Partial to Parsley

Underappreciated Parsely isn't a staple on our shopping list; yet in other parts of the world it's a key ingredient as in tabbouleh, chichicurri, pesto and even staring in it's own salad.  Why, Parsley is good and good for us!

Cultivated for over 2000 years this native to the Mediteranean region of Southern Europe contains large amounts of beta carotene, vitamins B12, folate and more vitamin C than the equivalent amount of an orange.   Parsley also contains immunity-enhancing phytonutrients that curb inflammatory processes in the body. Current studies show that myristicin found in parsley has the ability to kill some types of tumors.  And here I thought this garnish at best was a natural breath freshener! 

This culinary herb also known as "Rock Celery" is available throughout the year and is a palette pleaser!

Select
Whenever possible, choose fresh parsley over the dried form since it is superior in flavor. Select fresh parsley that is deep green in color and looks just picked crisp. Avoid bunches that have leaves that are wilted or yellow as this indication they are either overmature or damaged.

Store
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

If you have excess flat leaf parsley, you can easily dry it by laying it out in a single layer on a clean kitchen cloth. Once dried, it should be kept in a tightly sealed container in a cool, dark and dry place.

Curly leaf parsley is best preserved by freezing, as opposed to drying. Although it will retain most of its flavor, it has a tendency to lose its crispness, so it is best used in recipes without first thawing.

Savor

Gremolata
This Italian Trio sprinkled on chicken, roasts and braised meats the last four or five minutes of cooking gives off an amazing aroma and enhances the taste!

Eqaul parts of Parsley, Garlic & Lemon Zest combined & chopped.
(Vang, Gama & Uriostiguis)

Parsley Salad
4 servings

Ingredients
4 bunches Italian parsley (Vang or Uriostiguis)
2 tablespoons fresh lemon juice (Valley Center)
2 tablespoons lemon zest (Valley Center)
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey (Gama Farms)
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Directions
Wash and dry parsley. Pinch the leaves from the stems. Disgard stems and set leaves aside.
Whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste in a large bowl. Add the parsley and sesame seeds and toss to combine.

Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Parsley is readily available, however I'm Partial to Parsley freshly picked and available at the Hawthorne Del Aire Certified Farmers Market!!!

Delish!

Seeing Green?

The Sun Brings out The Crowds!

Finally a sunny day!

Seeing Green? Because of St Patrick’s Day we’re featuring Vang’s & Uristoigi’s grown Mustards, Chards, Collards, Kale and even the less used leafy parts of turnips and beets which are best prepared En masse, or as my grandmother used to say "in a mess"

Tips and Yummy Tricks for
Selecting, Storing & Savoring Greens!

Select:  Greens should be sturdy and firm. Avoid wilters or signs of black spots which means a breakdown

Store: Greens like a cold (front of the refrigerator or crisper drawer) humid environment. They like to be kept in either a fabric or plastic bag.  If in plastic for an extended time, layer loosly & wrap in paper towels to absorb condensation

Savor: Before you start cooking, wash your greens thouroughly.
Fill a large bowl with cool water and gently place the greens in the bowl giving them a gentle swish as you drop them in the bowl. After 30 seconds of floating in the water the sand or dirt will sink to the bottom. Gently shake the water off each leaf & place one at a time on paper towels or a clean dish towel, blot dry. 

Pot O'Greens
En Masse

2 bunches Swiss chard, or kale (or 1 bunch each) - VANG - URIOSTIGUIS
3 tablespoons olive oil
1 large yellow onion, peeled and thinly sliced  - GAMMA - URIOSTIGUIS
4 garlic cloves, minced  - VANG - GAMMA
1/2 cup chicken broth
2 tablespoons soy sauce
1/4 teaspoon freshly ground black pepper
3 ounces feta cheese - MOM's

Directions:

Wash the greens, but do not dry completely. Trim the large stems and coarsely chop. Set aside.

Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.

Transfer the cooked greens to a serving plate and crumble the feta cheese over the top.

Delish!

Pictures from the Weekend’s Market 

Under the Pink Tent, the Delectable Kenzie Cup Cakes!

Robert's Blazing Grill (Hawaiian Barbeque) is a weekly Treat and boy does he have a following!

Market Manager Susan’s Farms Visit. Anticipating Stone Fruit Season!

Trackless Train, El Segundo Driving Museum

& Balloon Artist Ken

Thank You for Telling Your Friends & Neighbors!!!