Parsley-I was pretty confused what to do with this herb when I had my first garden. It sat growing and growing in the pot it was given to me in for about 2 months until I discovered it did seem to add something in the onion tomato soup I was canned, something good, but nothing I really understood and felt too fond about. How times change. Parsley is my absolute partner in cooking, juicing, bone-brothing, un-cooking (raw), teas and yes, I’ll say it, birth-control.

 

Nutritional Info

            Inside delicious parsley is more vitamin A than carrots and more vitamin C than oranges.  It’s also very high in minerals, particularly iron. Eat up! – From Asparagus to Zucchini

 

Cooking Tips

  • Toss it in with salads
  • Chop it us with any chilled pasta or veggie salad
  • When using in soups or stews, add it towards the end or after cooking is completed.
  • Use in tomato soup or sauce.

 

Storage Tips

  • Short term storage: wrap in damp towel or place upright in container with an inch of water and refrigerate.
  • Dry in paper bag or at 95° with dehydrator. http://www.pickyourown.org/DHsage.htm

 

 

Featured Recipes

 

Quinoa Tabouli

This is a staple for our family. It’s quick to prepare, gluten free, and delicious.

 

1 ½ C Quinoa –soaked for 1 hr, rinsed, brought to boil in 1 ½ C water, add salt, cover and simmer for ~10-20 minutes depending on desired texture. Allowed to cool. Refrigerate if needed until ready for use.

1-2 large bunches parsley

1 small bunch fresh mint

1 freshly squeezed lemon

1 small-medium red onion

2-6 cloves garlic

1/4 C olive oil

1 medium tomato

½ C feta cheese

 

Put cooled cooked quinoa in big mixing bowl. Add minced, chopped, processed, whatever works for you, parsley, mint, red onion, garlic, tomato and feta. Toss it about to mix. Drizzle olive oil and lemon juice over mixture. Toss about again. Eat and enjoy.

 

Caramelized Onions with Warmed Beets Topped with Feta, Pine Nuts, Olive Oil and PLENTY of Fresh Parsley

I think maybe, just maybe, I may have made this dish one too many times in the winter and we were beeted out for a bit, but it’s a new season and surly I can eat this another 20 times…

 Sauté 2 medium onions in 1 tablespoon butter on medium-low heat for 15 minutes. While sautéing wash 3-4 medium beets and food process or shred. Add beets to onions when almost caramelized, add another tablespoon butter, sprinkle with herbs de provence (~1 tsp) and warm for 5 minutes on medium heat. Remove from heat.  Add juice from 1 lemon. Add 1 bunch of chopped, fresh parsley , sprinkle with cheese (I prefer a raw goat or sheep like Manchego or Spanish Murcia or a feta), drizzle with olive oil and top with pine nuts. Yum~

RAW Hummus 

This really is an AMAZING vegetable dip.  Best with carrots as a straight dip in our opinion.

 

2c raw cashews
2c raw sunflower seeds
1c olive oil
1c raisins
1c fresh lemon juice(w/o seeds)
1 bunch parsley leaves
3cloves of garlic
1heaping tbl. curry powder
1tbl. sea salt
1c raw tahini
pinch or more cayenne
1tbl. cumin
only a bit of water if needed to get it going.
-soak the cashews and sunnies at least 4hrs or overnight.
-using the food processor, start chopping the garlic and parsley first, next add the raisins, lemon juice and spices. add the rest and let it mix until creamy and smooth.