Veggies – 7/10/08

 

 

This week's organic bounty from the farm (Kretschmann's): more (much more) zucchini, lettuce, beets, Swiss chard, and parsley. New this week: fennel, a cucumber (no idea how they got one that big this early), zucchini blossoms, new potatoes, and an onion. And this is the "small" subscription. Also, for the first time, we've subscribed for one chicken per month, so this was chicken week – it's an organically raised free-range chicken from Misera's Farm in nearby Butler. I plan to roast it Saturday, so I'll let you know how it is.

In the background, you can just see the top of the bottle of homemade Cabernet that we had with tonight's dinner of zucchini parmesan, made with the leftover Sunday sauce from Alex's good-bye ravioli dinner. And salad, always lots of salad this time of year!

Anyone have some ideas for something that uses a lot of parsley? I still have some from last week, and now I have another bunch.

[Edit 7/12:  the chicken was very good indeed - it was too hot to roast in the oven for hours, so I brined it, stuffed bunches of herbs under the skin, and then grilled it on the gas grill outside… m m m m m]

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8 thoughts on “Veggies – 7/10/08

  1. Parsley soup sounds good – do you by chance have a recipe?
    Yes, we (that is, my husband) makes wine from kits (as well as beer from scratch) – we always have lots to drink around here – currently about 70 bottles of wine, a case or so of various meads, and a batch of oatmeal stout fermenting at the moment 🙂 This cabernet is really mellowing out nicely – we hadn't tried this one for a month or so, and I really like how it tastes now!

  2. Is it curly parsley or flat-leaf? If curly, I'd suspect it's there for architectural or decorative purposes (eg, to line the platter on which you present the roasted chicken). Me – a parsley snob? Anyway…Parsley soup: here's a basic recipe – it's basically potato soup with the greenery chopped fine and added towards the end of cooking. Personally, I'd be more tempted to try this one (more interesting flavours) or use it in a carrot soup (substituting the parsley for coriander) (also try reserving a couple of carrots, grating them and adding to the pureed soup a minute or two before serving).You could also try laying down some parsley butter: chop the parsley finely, mix into softened – not melted – butter (about 3 Tbs parsley to a stick of butter), form into a sausage shape in greaseproof or wax paper and put in the freezer. Cut off slices as and when you need it. Or just blanch the parsley ( a few seconds in boiling water or in the microwave) and freeze it.BTW, don't forget that those fennel tops are useful as a herb – fish, perhaps? And the beet leaves are useful in salads if they're young and tender, or my mother used to boil the older ones as a green (but be warned – the smell they give off during boiling is… Well she didn't mind it, but I couldn't stand to be in the house when she was doing it).And in case you need it, here's a pointer to some ideas for all that zucchini (aka courgettes) on my favourite food blog, Chocolate&Zucchini. The eponymous cake is about halfway down the list…

  3. Yes, it is curly – there was flat-leaf in the box a couple weeks ago, but that was all used up in tabouleh, Sunday sauce, and various fritattas etc. Both the parsley soup recipes sound good, also a German woman in my office gave me a recipe for gruene Sosse [sorry – can't get my German characters to work here], to serve over potatoes, so I'm planning to serve that with my grill-roasted chicken tonight.
    I made a soup with last week's beet greens, from an Italian recipe – quite tasty.
    Unfortunately, fennel isn't one of my favorite flavors, though last summer I did discover that cooked fennel has an entirely different taste – maybe I'll find that the greens aren't so bad after all either (but the rest of my family likes it anyway, so it's not like it goes to waste).
    Chocolate & Zucchini is one of my favorite food blogs, too – that and 101 Cookbooks.

  4. I agree with Spike – it was basically a potato soup with so much parsley it was green! Do you grow the grapes to make the wine? (if not, do you have to buy huge quantities to make 70 bottles?)

  5. Actually, we buy winemaking kits – they come with several gallons of the juice from that varietal and region, plus whatever else is needed – I let my hubby handle all that – I just wait several months and then drink 🙂 [well, I do help when it's bottling time, after the first couple ferments]

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