freshly harvested new potatoes photo: Liz Green |
In your share this week: more squash and cucumbers--the bumper crop continues as we transition into the mid-season succession!, new potatoes from Moraine, a big bag of basil, PYO parsley (see recipe below if you're running out of parsley ideas), and PYO mini sunflowers!
Enjoy your veggies and your mini sunflowers this week!
Recipe of the Week
Last year's farm apprentice, Leah, introduced me to this recipe and it's a favorite now. Try it on your new potatoes this week!
Marcella Hazan's Bagnet Vert (a delicious green parsley sauce)
from Marcella's Italian Kitchen
1/2 c. bread crumbs (fresh
1/2 c. red wine vinegar
1/2 c. tightly packed parsley
1/2 tsp minced garlic
2 or 3 anchovies
1 hard boiled egg yolk
3/4 c. extra virgin olive oil
Freshly ground black pepper and salt to taste
Soak bread crumbs in vinegar until thoroughly soaked, then squeeze them out with your hands. Put all the ingredients except for the EVOO into a food processor and pulse to combine. Add the EVOO and blend thoroughly. Serve at room temperature or store in the refrigerator for up to 3 days. Excellent spooned over fish, shrimp, potatoes, or tomatoes.
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