Checkin on the apples- sure looks more promising than last year!
Summer is upon us! The kids are finally out of school and hopefully there’s a vacation in your future. The asparagus patch is shutting down while the zucchini and raspberries are coming into season. But for this week we have tart but delicious currants. I adore these right from the container (washed of course) with dark chocolate. A beautiful combination. Also, they would be lovely atop a salad. All I know is I’m dying to try some with goat cheese and maybe basil on a cracker as an appetizer- I think the flavours would really compliment each other. We also have some parsley for you, which is a great flavour booster for soups, salads, pastas- pretty much anything. See below for storage tips. Also, if you have a favorite recipe for one of these items- please share in the comments section and share your ideas. You could be giving someone a new standby recipe!
Half Share
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currants
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snow peas
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carrots
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baby bokchoy
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spinach (sorry, it’s a little yellowy this week even though it wast picked- still very tasty)
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parsley
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zucchini
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green leaf lettuce
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red swiss chard
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red radish
Whole Share (16 items this week- yay! And I’ll keep increasing the amount as the abundance of summer permits)
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currants
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snow peas
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carrots
-
baby bokchoy
-
spinach (sorry, it’s a little yellowy this week even though it wast picked- still very tasty)
-
parsley
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zucchini
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green leaf lettuce
-
red swiss chard
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red radish
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asparagus
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red leaf lettuce
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garlic scapes
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green kale
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cauliflower or extra carrots
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green beans
Herb Storage Tips from www.simplyrecipes.com
Long live your bunch of parsley!
1. Snip off the bottom of the stems.
2. Make sure the leaves are completely dry. Better to hold off rinsing them until you’re about to use them.
3. Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.
4. If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. According to Harold McGee
, basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold (It goes black actually!).
5 Change the water after several days if the water starts to discolor.
Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.
Enjoy your veggies this week. Remember to pass on any tips you have learned of your own.